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Maintaining postharvest quality of cold stored ‘Hass’ avocados by altering the fatty acids content and composition with the use of natural volatile compounds – methyl jasmonate and methyl salicylate

Maintaining postharvest quality of cold stored ‘Hass’ avocados by altering the fatty acids content and composition with the use of natural volatile compounds – methyl jasmonate and methyl salicylate

Glowacz, Marcin, Malick, Bill, Tinyane, Peter T. and Sivakumar, Dharini (2017) Maintaining postharvest quality of cold stored ‘Hass’ avocados by altering the fatty acids content and composition with the use of natural volatile compounds – methyl jasmonate and methyl salicylate. Journal of the Science of Food and Agriculture, 97 (15). pp. 5186-5193. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.8400)

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Abstract

BACKGROUND: Low temperature is often used to reduce metabolic processes and extend the storage of fruit, however, in the case of avocado the temperature below 3 °C would often result in development of physiological disorders associated with chilling injury. The objective of this study was to investigate the ability of methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours to alleviate the chilling injury in ‘Hass’ avocado fruit kept at 2 °C for 21 d followed by 6-7 d shelf-life at 20 °C, simulating supply chain conditions.

RESULTS: The incidence and severity of chilling injury was significantly reduced in MeJA and MeSA exposed fruit, especially at 100 µmol l-1. The mechanism involved improved membrane integrity via alteration of the fatty acids content and composition, down-regulation of LOX gene expression and reduced activity of lipoxygenase.

CONCLUSION: Methyl jasmonate and methyl salicylate have the potential for being used with ‘Hass’ avocado fruit shipped at low temperature by reducing their susceptibility to chilling injury.

Item Type: Article
Uncontrolled Keywords: Persea americana Mill., Chilling injury, Fatty acids, Methyl jasmonate, Methyl salicylate, Supply chain
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified: 07 Nov 2017 16:00
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/17244

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