Application of Methyl Jasmonate to Papaya Fruit Stored at Lower Temperature Attenuates Chilling Injury and Enhances the Antioxidant System to Maintain Quality
文献类型： 外文期刊
作者： Li, Jianhui 1 ; Azam, Muhammad 2 ; Noreen, Amtal 2 ; Umer, Muhammad Ali 2 ; Ilahy, Riadh 3 ; Akram, Muhammad Tahir 4 ; Qadri, Rashad 2 ; Khan, Muhammad Arslan 2 ; Rehman, Shoaib ur 5 ; Hussain, Imtiaz 6 ; Lin, Qiong 7 ; Liu, Hongru 8 ;
作者机构： 1.Quzhou Univ, Coll Chem & Mat Engn, Quzhou 324000, Peoples R China
2.Univ Agr Faisalabad, Inst Hort Sci, Fac Agr, Pomol Lab, Faisalabad 38040, Pakistan
3.Univ Carthage, Natl Agr Res Inst Tunisia INRAT, Lab Hort, Ariana 1054, Tunisia
4.PMAS Arid Agr Univ, Dept Hort, Rawalpindi 46300, Pakistan
5.Univ Agr, Dept Hort, Sub Campus Depalpur, Okara 53600, Pakistan
6.Winrock Int Livestock Res & Training Ctr, Sindh 71000, Pakistan
7.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100081, Peoples R China
8.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat Res, Shanghai 201403, Peoples R China
关键词： MeJA application; papaya quality deterioration; antioxidant activities; reactive oxygen species; sensory traits; extended cold storge
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 14 期
页码：
收录情况： SCI
摘要： Papaya fruit has a limited shelf life due to its sensitivity to decay and chilling damage during cold storage. The application of methyl jasmonate (MeJA) is known to reduce the incidence of disease and chilling injury, and to maintain the overall quality of the papaya fruit when stored at low temperature. Consequently, the effects of postharvest MeJA (1 mM) immersion on papaya fruits during low-temperature storage (10 & DEG;C & PLUSMN; 2 & DEG;C) for 28 days were studied. The experiment revealed that MeJA treatment significantly decreased the papaya fruit's weight loss, disease incidence, and chilling injury index. Furthermore, the accumulation of malondialdehyde and hydrogen peroxide was markedly lower after the application of MeJA. In addition, MeJA treatment exhibited significantly higher total phenols, ascorbic acid, antioxidant activity, and titratable acidity in contrast to the control. Similarly, MeJA-treated papaya fruits showed higher antioxidant enzymatic activity (superoxide dismutase, catalase, and peroxidase enzymes) with respect to the control fruits. In addition, MeJA reduced the soluble solids content, ripening index, pH, and sugar contents compared to the control fruits. Furthermore, MeJA-treated papaya fruit exhibited higher sensory and organoleptic quality attributes with respect to untreated papaya fruits. These findings suggested that postharvest MeJA application might be a useful approach for attenuating disease incidence and preventing chilling injury by enhancing antioxidant activities along with enhanced overall quality of papaya fruits during low-temperature storage.
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