Effects of methyl jasmonate on quality properties and phytochemical compounds of kiwifruit (Actinidia deliciosa cv. ‘Hayward’) during cold storage and shelf life

Abstract

The research aimed to assess the effects of methyl jasmonate (0.25, 0.5, and 1.0 mM MeJA) on weight loss and phytochemicalcompounds of kiwifruit (Actinidia deliciosa cv. ‘Hayward’) throughout the cold storage and shelf life. Kiwifruits were stored at 0 ± 0.5°C and 90 ± 5% RH for 180 days, and at 20 ± 1.0 °C and 80 ± 5% RH for 5 days in shelf life conditions. During cold storage, weightloss was significantly lower (P < 0.05) in 0.25 and 1.0 mM MeJA treatments than those of control and 0.5 mM MeJA treatments. Thehighest flesh firmness was determined in MeJA-treated fruits. In the latest measurement period of cold storage and shelf life, the lowestrespiration rate was obtained from 0.5 and 1.0 mM MeJA treatments. MeJA-treated fruits had significantly higher hue angle at the endof cold storage. Generally, in shelf life analysis, acidity of MeJA-treated fruits was significantly lower than that of control fruits. At theend of cold storage, the highest vitamin C, total flavonoids, and antioxidant activity (DPPH) were measured in 1.0 mM MeJA treatment,whereas the highest total phenolics were detected in 0.25 mM MeJA treatment. Present findings revealed that MeJA could be used as aneffective postharvest tool to maintain flesh firmness and phytochemical compounds of kiwifruits.