Methyl jasmonate reduces chilling injury in Cucurbita pepo through its regulation of abscisic acid and polyamine levels

Wang, C.Y.; Buta, J. G.

doi:10.1016/0098-8472(94)90025-6

Cited by 92 publications

(59 citation statements)

References 28 publications

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“…178,179 In zucchini an accumulation of this phytohormone during storage at CI temperatures has also been observed. 180 The role of ABA in the stimulation of CI tolerance through the maintenance of cell water levels has been confirmed by a comparative study of storage at 4…”

Section: Implication Of Abscisic Acid In the Re-sponse To CI Stressmentioning

confidence: 80%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.

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Section: Implication Of Abscisic Acid In the Re-sponse To CI Stressmentioning

confidence: 80%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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“…The selected fruit were randomized before being used for treatments. 17,19,20,27 The specified volume of each volatile compound was spotted onto a piece of filter paper which was subsequently hung inside the plastic containers just before the lids were closed. The containers were then stored at 10…”

Section: Plant Materials and Treatments With Natural Volatile Compoundsmentioning

confidence: 99%

“…16 MJ has been shown to increase chilling tolerance of several plant species. 17,18 In addition, post-harvest decay of strawberries caused by Botrytis cinerea was reduced by exposure of the fruit to MJ vapor. 19 The storage life of fresh-cut celery sticks and bell pepper slices was extended because of the reduction of microbial growth and less physiological deterioration resulted from MJ treatment.…”

Section: Introductionmentioning

confidence: 98%

Natural volatile treatments increase free‐radical scavenging capacity of strawberries and blackberries

Chanjirakul

Wang²,

Wang

et al. 2007

J Sci Food Agric

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Free-radical scavenging capacities of strawberries and blackberries treated with methyl jasmonate (MJ), allyl isothiocyanate (AITC), essential oil of Melaleuca alternifolia (tea-tree oil or TTO), and ethanol (EtOH) were investigated. All of these natural volatiles tested reduced the severity of decay in both strawberries and blackberries during storage at 10• C as compared to the control. Most of these compounds enhanced antioxidant capacity and free-radical scavenging capacity, except the AITC treatment. The MJ treatment for strawberries and blackberries had the highest antioxidant capacity, expressed as oxygen radical absorbance capacity (ORAC) values, after 7 days of storage. Moreover, the MJ treatment promoted the antioxidant capacity in strawberries and blackberries as measured by the radical 2,2-di (4-tert-octylphenyl) -1-picrylhydrazyl (DPPH) and the radical cation 2,2 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS •+ ) scavenging activity in both 7 and 14 days after storage. The MJ treatment also increased scavenging capacities on the superoxide radical (O 2•− ), hydrogen peroxide (H 2 O 2 ), hydroxyl radical ( • OH), and singlet oxygen ( 1 O 2 ) in strawberries and blackberries. Treatment with TTO or EtOH enhanced most of these free-radical scavenging capacities, except for H 2 O 2 in strawberries, and for O 2•− and 1 O 2 in blackberries. These results indicated that all of the natural volatile compounds tested in this study, except AITC, promoted the antioxidant capacity and scavenging capacity of most major free radicals and, thus, helped to improve the physiology of berry fruits and enhanced their resistance to decay. While AITC was also very effective in reducing decay, its effect on free-radical scavenging capacity was inconsistent, suggesting that additional mechanisms may be involved in its inhibition of fungal growth.

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“…However, when the fruits of pineapple were treated with MeJA, total phenolic content was significantly reduced as compared to the non-treated plants, which ultimately protects the fruits from the browning discoloration. It has been discoverd that MeJA treatment can reduce the development of chilling injury symptoms in zucchini (Wang and Buta, 1994) and mango (Gonzalez-Aguilar et al, 2000).…”

Section: Role Of Jasmonates In Chilling Stressmentioning

confidence: 99%

“…The fruits of the tropical plants exhibit chilling injury symptoms, including browning of the skin, greater firmness in texture, and offflavor in the fruit. It has been found that MeJA treatment reduce the chilling injury in the fruits of plants like zucchini, mango, avocado, sweet pepper, tomato and papaya (Wang and Buta, 1994;Meir et al, 1998;Gonzalez-Aguilar et al, 2000. JAs induce the production of a diverse array of chemicals such as proteinase inhibitors, antimicrobial secondary compounds, antioxidants, pathogenesis-related and cellular protection molecules, including proteins involved in detoxification and redox balance (Farmer and Ryan, 1990;Farmer, 2007;Cao et al, 2009;Soares et al, 2010;Guo et al, 2013;Zhou et al, 2013;Gill et al, 2013).…”

Section: Role Of Jasmonates In Chilling Stressmentioning

confidence: 99%

Defense Induced by Jasmonic Acid: A Review

Samota¹,

Bhatt²,

Garg³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Methyl jasmonate reduces chilling injury in Cucurbita pepo through its regulation of abscisic acid and polyamine levels

Cited by 92 publications

References 28 publications

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

Natural volatile treatments increase free‐radical scavenging capacity of strawberries and blackberries

Defense Induced by Jasmonic Acid: A Review

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