45F-16 |
Application of methyl jasmonate on postharvest physiology and chilling injury of Manila mangoes |
H. S. GARCIA, M. R. Herrera, and J. De la Cruz. UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico One of the main post-harvest problems of mango is chilling injury. This disorder appears when fruit are refrigerated for extended periods below their critical temperature (10-13 °C) and is characterized by peel discoloration, pitting, and incomplete or defective ripening. Handling losses have been reported and methods for chilling injury prevention have been studied. A recent approach involves the use of methyl jasmonate as a natural compound that could improve resistance of mangoes to chilling stress. The objective of this work was to evaluate the effect of hydrothermal treatment (HTT) and exogenous application of methyl jasmonate on the physiology of refrigerated Manila mangoes. Fruits were harvested in Veracruz, Mexico 105 post-anthesis, washed and sorted for uniformity of shape, size and color. Fruit were divided into three lots. The first group was subjected to the approved hydrothermal treatment (46.1 °C for 65 min.); the second group was exposed to 10-4 M methyl jasmonate and HTT, and the third group was used as control. All mangoes were stored at 6, 12 or 25 °C and 75-85 %R.H. Color, soluble solids, pH values, reducing sugars, textural firmness, titratable acidity, weight loss and severity of chilling injury symptoms were evaluated. While pH and acidity of control and treated mangoes showed no differences after any treatment, color development and firmness showed a slower development in fruits from the first group. Fruit from the second lot had higher soluble solids and reducing sugars, while lost less weight than lots 1 and 3. Severity of chilling injury symptoms was judged as lower in mangoes from lot 2 that were stored at 6 °C. Methyl jasmonate may be applied to ameliorate chilling injury symptoms in refrigerated Manila mangoes and no adverse effects on fruit physiology would be expected from this treatment
Session 45F, Fruit & Vegetable Products: Fruits (Fresh)
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