Li Jianhui, Azam Muhammad, Noreen Amtal, Umer Muhammad Ali, Ilahy Riadh, Akram Muhammad Tahir, Qadri Rashad, Khan Muhammad Arslan, Rehman Shoaib Ur, Hussain Imtiaz, Lin Qiong, Liu Hongru
College of Chemistry and Materials Engineering, Quzhou University, Quzhou 324000, China.
Pomology Laboratory, Institute of Horticultural Sciences, Faculty of Agriculture, University of Agriculture, Faisalabad 38040, Pakistan.
Foods. 2023 Jul 19;12(14):2743. doi: 10.3390/foods12142743.
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 °C ± 2 °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.
番木瓜果实的货架期有限，因为它在冷藏期间对腐烂和冷害敏感。已知茉莉酸甲酯（MeJA）的应用可降低疾病发生率和冷害，并在低温储存时保持番木瓜果实的整体品质。因此，研究了采后用1 mM MeJA浸泡番木瓜果实在低温（10°C±2°C）下储存28天的效果。实验表明，MeJA处理显著降低了番木瓜果实的重量损失、发病率和冷害指数。此外，施用MeJA后丙二醛和过氧化氢的积累明显较低。此外，与对照相比，MeJA处理的总酚、抗坏血酸、抗氧化活性和可滴定酸度显著更高。同样，与对照果实相比，经MeJA处理的番木瓜果实表现出更高的抗氧化酶活性（超氧化物歧化酶、过氧化氢酶和过氧化物酶）。此外，与对照果实相比，MeJA降低了可溶性固形物含量、成熟指数、pH值和糖分含量。此外，与未处理的番木瓜果实相比，经MeJA处理的番木瓜果实表现出更高的感官和感官品质属性。这些发现表明，采后施用MeJA可能是一种有用的方法，通过增强抗氧化活性以及在低温储存期间提高番木瓜果实的整体品质来降低发病率和预防冷害。
