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Title: METHYL JASMONATE REDUCES DECAY AND MAINTAINS POSTHARVEST QUALITY OF PAPAYA 'SUNRISE'

Author
item GONZALEZ-AGUILAR, G. - CIAD,HERMOSILLO,MEXICO
item BUTA, J. GEORGE - RETIRED,PQSL SY, PSI
item Wang, Chien

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/21/2002
Publication Date: 5/20/2003
Citation: Gonzalez-Aguilar, G.A., Buta, J., Wang, C.Y. Methyl jasmonate reduces decay and maintains postharvest quality of papaya 'sunrise'. Postharvest Biology and Technology. 2002. V. 28. P. 361-370.

Interpretive Summary: In general, cold storage is beneficial to lengthening the market-life of fruits and vegetables. However, papayas are very susceptible to chilling injury when kept at temperatures lower than 12 degrees C, and at higher temperatures they are susceptible to decay. We found that methyl jasmonate (MJ) vapor, a biologically safe, naturally-occurring compound effective at very low concentration, prevented development of chilling injury symptoms in papaya fruit when stored at 10 degrees C. Decay was also reduced during subsequent storage at a higher temperature. Combining MJ treatments and modified atmosphere packaging further improved quality by preventing water and firmness losses and delaying yellowing of the fruit. These findings will provide importers of papaya fruit with a means of maintaining market quality while decreasing losses due to chilling injury and decay.

Technical Abstract: Exposure of papaya (Carica papaya L., cv. Sunrise) fruit to methyl jasmonate (MJ) vapors (ten to the -5 or ten to the -4 M) for 16 h at 20 degrees C inhibited fungal decay and reduced chilling injury development and loss of firmness during storage for 14-32 days at 10 degrees C and shelf life (4 days at 20 degrees C) period. Methyl jasmonate treated fruit also retained higher organic acids than the control fruit. Low density polyethylene film packaging prevented water loss and further loss of firmness as well as inhibiting yellowing (b values) of papaya fruit. The modified atmosphere created (3-5 kPa oxygen and 6-9 kPa carbon dioxide) inside the package did not induce any off-flavor development during storage at 10 degrees C. The postharvest quality of papaya was enhanced significantly by combining the MJ-treatments and film packaging. Use of MJ at ten to the -5 M with film packaging is beneficial to maintaining postharvest quality of papaya during low temperature storage and shelf-life period.