Document Type
Journal Article
Publication Title
Food Chemistry
Volume
459
Publisher
Elsevier
School
School of Science
RAS ID
70399
Funders
Edith Cowan University
Abstract
Methyl jasmonate (MJ) has potential to regulate fruit ripening and quality. ‘Yoho’ and ‘Jiro’ persimmons were sprayed with MJ (0, 2, 4, and 6 mM), four weeks before anticipated harvest to evaluate its effects on fruit colour and bioactive compounds. Preharvest MJ application significantly improved fruit colour with increased a*, b*, chroma, and colour index. The MJ 6 mM application had significantly enhanced soluble solids content (SSC), reduced total chlorophyll content in peel and pulp, and soluble and total tannins in persimmons. MJ treatments exhibited higher contents of total phenolics, flavonoids, carotenoids, and antioxidant activities. Additionally, MJ treatments enhanced the activities of shikimate dehydrogenase (SKDH), phenylalanine ammonia-lyase (PAL), catalase (CAT), superoxide dismutase (SOD), peroxidase (POD) and lipoxygenase (LOX) enzymes. Overall, pre-harvest MJ application at 6 mM four weeks before anticipated harvest could be useful for advancing colour and improving bioactive compounds in ‘Yoho’ and ‘Jiro’ persimmons.
DOI
10.1016/j.foodchem.2024.140360
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Hasan, M. U., Singh, Z., Shah, H. M. S., Woodward, A., & Afrifa-Yamoah, E. (2024). Methyl jasmonate advances fruit ripening, colour development, and improves antioxidant quality of ‘Yoho’and ‘Jiro’persimmon. Food Chemistry, 459, 140360. https://doi.org/10.1016/j.foodchem.2024.140360