A role for jasmonates in climacteric fruit ripening

Fan, Xuetong; Mattheis, James P.; Fellman, John K.

doi:10.1007/s004250050278

Cited by 169 publications

(115 citation statements)

References 35 publications

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“…MeJA at 5000 µmol l -1 for 5 min decreased internal ethylene concentrations during storage in Delicious apples compared with the untreated control, but had no effect in Golden Delicious apples [108]. On the other hand, lower dose of MeJA, i.e.…”

Section: Colourationmentioning

confidence: 83%

“…Effect of jasmonates and salicylates on visual quality of fresh produce may also be associated with their impact on ripening [27,29,108]. Fan et al [108] observed that in Golden Delicious apples treated with MeJA vapour at 10000 µmol l -1 and in Fuji apples dipped in JA at 100, 1000 and 1000 µmol l -1 for 2 min, held at 22 °C, the degreening process (the change from green to yellow) was promoted, while no effect was observed at lower concentrations, i.e.…”

Section: Visual Qualitymentioning

confidence: 99%

“…Fan et al [108] observed that in Golden Delicious apples treated with MeJA vapour at 10000 µmol l -1 and in Fuji apples dipped in JA at 100, 1000 and 1000 µmol l -1 for 2 min, held at 22 °C, the degreening process (the change from green to yellow) was promoted, while no effect was observed at lower concentrations, i.e. with JA at 10 µmol l -1 .…”

Section: Visual Qualitymentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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Section: Colourationmentioning

confidence: 83%

Section: Visual Qualitymentioning

confidence: 99%

Section: Visual Qualitymentioning

confidence: 99%

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Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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“…Furthermore, JAs were reported to regulate the early steps of climacteric fruit ripening by stimulating ethylene biosynthesis (Fan et al 1998;Kondo et al 2000). The application of exogenous JAs stimulates ethylene production and colour change in tomato (Saniewski and Czapski 1985).…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

“…It was found that activities of ACC-synthase and ACC-oxidase were stimulated by JAs in a concentration range of 1-100 μM. But, continuous exposure at higher dose i.e., 1,000 μM inhibited both the activities (Fan et al 1998). The convergence of ethylene and jasmonate pathways at transcriptional level of ethylene response factor 1 (ERF1) was proposed by Lorenzo et al (2003).…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening

Elbagoury¹,

Losenge

Runo

et al. 2020

Food Science & Nutrition

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Fruit quality is preserved through cold storage, but climacteric fruits are prone to chilling injury (CI) which limits their shelf life and marketability. Two postharvest treatments, 1 mM methyl jasmonate (MeJA) and 4% (wt/vol) calcium chloride (Ca2+), were separately used to investigate their influences on chilling injury (CI) incidence and fruit quality in unpacked banana cultivar “Grand Nain” during cold storage and subsequent ripening. Banana fruits were dipped for 2 min in aqueous emulsions containing 1% Tween‐80—used here as a surfactant with untreated fruits being used as control. Fruits were stored at 10 ± 2 or optimal 14 ± 2°C temperature and relative humidity 85%–90% for a 20‐day cold storage period and then removed from cold storage at 5, 10, 15, and 20 days followed by ripening at 22 ± 2°C. Treatments with MeJA or Ca2+ significantly reduced CI in banana fruit during cold storage and subsequent ripening temperature. Untreated controls exhibited increased CI, weight loss, and decreased hue angle, as well as firmness. In contrast, the aforementioned changes were considerably delayed after treatments with MeJA or Ca2+. Application of MeJA or Ca2+ also increased total phenolic compound contents and maintenance of total antioxidant activity throughout cold storage and during ripening periods as compared to that of the control. These findings indicate that coating bananas with 1 mM MeJA or 4% (wt/vol) Ca2+ can improve the postharvest quality and shelf life of fruits, and it can ameliorate chilling injury during cold storage and at ripening temperature.

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A role for jasmonates in climacteric fruit ripening

Cited by 169 publications

References 35 publications

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Role of internal atmosphere on fruit ripening and storability—a review

Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening

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