|Gonzalez-Aguilar, G. A. - CIAD, HERMOSILLO, MX|
|Tiznado-Hernandez, M. - CIAD, HERMOSILLO, MX|
Submitted to: Stewart Postharvest Review
Publication Type: Review Article
Publication Acceptance Date: May 26, 2006
Publication Date: June 26, 2006
Citation: Gonzalez-Aguilar, G., Tiznado-Hernandez, M., Wang, C.Y. 2006. Physiological and biochemical responses of horticultural products to methyl jasmonate. Stewart Postharvest Review. 2:1-9. Technical Abstract: Tropical and subtropical horticultural crops are susceptible to many biotic and abiotic stresses after harvest. It has been shown that methyl jasmonate (MJ) treatment reduces a number of stress-induced injuries during the postharvest period in intact and fresh-cut fruits and vegetables. MJ is a natural substance synthesized from linolenic acid in plants. MJ treatment also regulates diverse processes such as skin color development by promoting Beta-carotene synthesis and chlorophyll degradation and reduces chilling injury (CI) symptoms and ion leakage. MJ treated fruits also maintain higher sugar, organic acid and vitamin C levels. Furthermore, this treatment inhibits grey mould rot caused by Botrytis cinerea and reduces decay by the green mould pathogen Penicillium digitatum. MJ was also shown to stimulate ethylene production, by increasing 1-aminocyclopropane-1-carboxylate synthase and ACC oxidase activities and in turn enhancing fruit ripening. Other responses of fruit tissue to MJ are induction of the enzymes lipoxygenase and phenylalanine ammonialyase. MJ treatment prior to cold storage for chilling-sensitive horticultural products is beneficial in maintaining overall quality of these horticultural crops. Recently, it was reported that MJ induced the expression of pathogenesis-related protein and alternative oxidase genes, increased the transcript accumulation of heat shock proteins, and enhanced antioxidant capacities and antioxidant enzyme activities. These findings help to understand the mode of action of MJ in increasing chilling tolerance in fruits and vegetables.