Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage

Abstract

Methyl jasmonate treatment is proposed as an alternative postharvest technique to traditional methods to guarantee olive oil quality when oil processing is delayed and olive fruits have to necessarily to be stored. © 2016 Society of Chemical Industry.

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

“…This led to the unsaturated/saturated fatty acid (UFA/SFA) ratio being significantly higher in MeJA‐exposed fruit compared with all other treatments. A similar observation has recently been reported in olives exposed to MeJA prior to storage . On the other hand, in avocado fruit exposed to MeSA, only oleic acid (18:1) content was significantly ( P < 0.05) increased compared with untreated and prochloraz‐treated fruit, whereas linoleic acid (18:2) was not affected, which led to the highest monounsaturated/polyunsaturated fatty acid (MUFA/PUFA) ratio in those samples, especially where MeSA was applied at 100 µmol L −1 .…”

Effect of the Treatment of the Olive Tree (<i>Olea europaea </i>L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

“…This finding is in disagreement with the increase in phenolic acid contents observed in an earlier study on the postharvest MJ effect [15]. The discrepancy between pre-harvest and post-harvest MJ effect in the phenolic acid content can be explained by differences in phenolic acid metabolism between the olive tree and the olive fruit.…”

“…These values are in the same range as data reported by other authors [20] as well as values found by ourselves in a previous study carried out in our laboratory [15]. However, it is worthy to note that Picual (see Table 6) exhibited lower contents than Arbequina (see Table 5).…”

“…We have mainly studied MJ effects on berries and potato [12,13,14]. More recently we have also investigated MJ effect on fatty acids and phenolic acids in olive fruits [15]. These studies were mostly centered on the postharvest treatment which implies the application of the elicitor over the food immediately after harvest.…”

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

“…In particular, these studies describe the postharvest application of elicitors other than ABA to enhance the biosynthesis of phenolics (de la Peña Moreno, Monagas, Blanch, Bartolomé, & Ruiz del Castillo, 2010;Ruiz del Castillo, Flores, & Blanch, 2010;Flores & Ruiz del Castillo, 2014;Flores, Blanch, & Ruiz del Castillo, 2017). Occasional works have also been performed on the effect of the pre-harvest elicitation (i.e., on the plant instead of on the food) (Flores & Ruiz del Castillo, 2016;Blanch, Flores, Gómez-Jiménez, & Ruiz del Castillo, 2018).…”