Glowacz, Marcin ORCID: 0000-0002-9249-1964, 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:https://doi.org/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 / School / Research Centre / 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:	15 May 2019 11:09
URI:	http://gala.gre.ac.uk/id/eprint/17244

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