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Methyl jasmonate promotes fruit ripening and improves fruit qualityin Japanese plum

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    ABSTRACT: a b s t r a c t During ripening fruits undergo several physiological and biochemical modifications that influence quality-related properties, such as texture, color, aroma and taste. We studied the differences in eth-ylene and sugar metabolism between two genetically related Japanese plum cultivars with contrasting ripening behaviors. 'Santa Rosa' (SR) behaved as a typical climacteric fruit, while the bud sport mutant 'Sweet Miriam' (SM) displayed a non-climacteric ripening pattern. SM fruit displayed a delayed ripening that lasted 120 days longer than that of the climacteric fruit. At the full-ripe stage, both cultivars reached similar final size and weight but the non-climacteric fruits were firmer than the climacteric fruits. Fully ripe non-climacteric plum fruits, showed an accumulation of sorbitol that was 2.5 times higher than that of climacteric fruits, and the increase in sorbitol were also par-alleled to an increase in sucrose catabolism. These changes were highly correlated with decreased activity and expression of NAD + -dependent sorbitol dehydrogenase and sorbitol oxidase and increased sorbitol-6-phosphate dehydrogenase activity, suggesting an enhanced sorbitol synthesis in non-climacteric fruits.
    Plant Science 02/2015; 231:30-39. DOI:10.1016/j.plantsci.2014.11.002 · 4.11 Impact Factor
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    ABSTRACT: Background: Plum fruits constitute a good source of natural antioxidant substances. Particularly, plums contain large amounts of phenolic compounds and flavonoids having natural antioxidant activity which is effective in human diet. The aim of this study was to evaluate the effects of pre-harvest MeJA treatment on the fruit quality and bioactive compounds of three different Japanese plums under storage conditions. Materials and Methods: The effects of pre-harvest methyl jasmonate treatment (MeJA) on weight loss, color characteristics (L*, C* and h°), firmness, soluble solids content (SSC), titratable acidity (TA), total phenolics (TP) and total antioxidant activity (TAA) of ‘Black Beauty’, ‘Black Amber’ and ‘Fortune’ plum fruits during the cold storage (at 0±0.5 C and 90±5% RH) were investigated in this study. Results: MeJA did not have significant effects on the weight loss (%) of ‘Black Amber’ and ‘Fortune’ fruits, whereas it was effective in delaying the weight loss of ‘Black Beauty’ at the end of storage. The color characteristics of all plum cultivars were not significantly affected by MeJA at the end of storage. In all plum cultivars, the SSC increased, while TA significantly (P<0.05) decreased during storage. TP and TAA of ‘Black Amber’ and ‘Fortune’ fruits significantly increased during the cold storage. MeJA treatments increased fruit firmness, TP and TAA (according to FRAP) of ‘Fortune’ plums at the end of storage. Conclusion: The scientific results about the effects of pre-harvest MeJA treatments on the cold storage of Japanese plums may contribute significant helps to improve plum storage durations and quality characteristics.
    African Journal of Traditional, Complementary and Alternative Medicines 11/2014; 11(6):105-117. DOI:10.4314/ajtcam.v11i6.11 · 0.56 Impact Factor
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    ABSTRACT: In this research, effects of aminoethoxyvinylglycine (AVG) and methyl jasmonate (MeJA) applied 2 weeks ahead of estimated harvest date on fruit color, firmness and individual phenolic compounds of three plum varieties were investigated during the cold storage. Fruits of “Black Amber”, “Black Beauty” and “Fortune” were kept at 0 6 0.5°C temperature and 90 6 5% relative humidity for 4 weeks. During the storage, decreases in L*, chroma and hue angle values were observed. AVG treatments differed significantly (p < 0.05) by control andMeJA treatment. In all plum varieties, AVG treatment resulted in significant increases in flesh firmness at the end of storage. MeJA increased significantly the firmness of “Black Beauty” and “Fortune” fruit at the end of storage. Chlorogenic acid was detected as major phenolic compound in plum varieties. AVG treatment to “Black Amber” fruit increased the contents of chlorogenic and p-coumaric acid during storage, whereas it reduced chlorogenic and p-coumaric acid content in “Fortune” fruit. MeJA treatment led to not only increase the contents of rutin,ferulic acid and naringenin in the fruits of “Black Beauty” and “Fortune” varieties during the storage but also significantly increase the kaempferol content in“BlackAmber” and “Black Beauty” fruits. While AVG treatment compared to control significantly decreased the contents of chlorogenic acid, quercetin and naringenin in “Black Amber” fruits at the end of cold storage, it increased content of p-coumaric acid. At the end of storage, AVG and MeJA treatments reduced significantly the content of ferulic acid in “Black Beauty” fruits. In addition, MeJA treatment significantly increased chlorogenic acid, ferulic acid and kaempferol contents in “Fortune” fruits.
    International Journal of Food Engineering 11/2013; 9(4):421-432. DOI:10.1515/ijfe-2012-0257 · 0.46 Impact Factor