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Effect of Methyl Jasmonate in Combination with Ethanol Treatment on Postharvest Decay and Antioxidant Capacity in Chinese Bayberries

Wang, Kaituo, Jin, Peng, Shang, Haitao, Zheng, Yonghua
Journal of agricultural and food chemistry 2010 v.58 no.17 pp. 9597-9604
methyl jasmonate, ethanol, chemical treatment, postharvest diseases, antioxidant activity, antioxidants, Myrica, small fruits, tropical and subtropical fruits, fungal diseases of plants, Penicillium citrinum, sensory properties, functional foods
The effects of methyl jasmonate (MeJA) in combination with ethanol (EtOH) treatment on green mold rot caused by Penicillium citrinum, natural decay, and antioxidant capacity in harvested Chinese bayberries were investigated. MeJA at 10 μmol L−1 in combination with EtOH at 22.32 μmol L−1 was most effective in reducing green mold rot and natural decay. This combined treatment also significantly inhibited spore germination and germ tube elongation of the pathogen in vitro compared with MeJA alone or control. Meanwhile, the combination-treated bayberries exhibited highest reducing power, scavenging activities against superoxide, hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl radicals, and contents of total phenolics, flavonoids, and anthocyanins as well as individual phenolic compounds. Fruit quality parameters were not significantly affected by these treatments. These results suggest that the combination of MeJA and EtOH had an additive effect in reducing postharvest decay and improving antioxidant capacity in Chinese bayberries.