Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer reviewed journal
Publication Acceptance Date: 12/1/1999
Publication Date: N/A
Citation: Interpretive Summary: Mango is a tropical fruit which is susceptible to chilling injury. When storage temperatures fall below 10C, mango fruit tend to develop pitting and discoloration on the skin and become more susceptible to decay. These symptoms detract from appearance of the fruit, reduce market values, and increase postharvest losses. We found that treatment with methyl jasmonate eincreased the resistance of mango fruit to chilling injury. This treatmen did not change the climacteric pattern in respiration or alter the ripening process of the fruit. Treated fruit ripened normally and had less decay compared to untreated fruit after cold storage. Methyl jasmonate is a naturally occurring compound and is effective at low concentrations. The results of this research has potential to benefit the produce industry and consumers.
Technical Abstract: Exposure of Mango (Mangifera indica cv. Tommy Atkins) fruit to methyl jasmonate (MJ) vapors (500 microliters per 30 liter container) for 24 h at 25C reduced chilling injury during subsequent storage at 7C and after five days of storage at 20C. The chilling tolerance induced by MJ was positively correlated with a reduction in the percent ion leakage of mango tissue. Overalll quality of MJ treated fruit was also better than that of control fruit. MJ treatment increased the total soluble solids (TSS) but did not affect titratable acidity (TA) or pH. MJ also did not change the normal climacteric rise in respiration, water loss, and softening rates. We concluded that MJ conditioning may prevent chilling injury symptoms in mango without altering the ripening process.