Effect of pre-harvest methyl jasmonate treatments on ethylene production, water-soluble phenolic compounds and fruit quality of Japanese plums

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

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677 Fruit Quality and Non-volatile Constituents in Small Fruits

HortScience ◽

10.21273/hortsci.35.3.515d ◽

2000 ◽

Vol 35 (3) ◽

pp. 515D-515

Author(s):

P. Perkins-Veazie

Keyword(s):

Phenolic Compounds ◽

Fruit Quality ◽

Environmental Changes ◽

Storage Conditions ◽

Maximum Amount ◽

Water Soluble ◽

Fruit Softening ◽

Mature Fruit ◽

Small Fruit ◽

Time Of Harvest

Small fruit share several general characteristics. A significant source of starch is missing in strawberry, blueberry, cranberry, raspberry, blackberry, and grapes; thus, sugars accumulated at time of harvest represent the maximum amount of sweetness available. Total non-volatile acids decrease or stay the same, depending on the fruit. Immature small fruit are astringent, due to the presence of a variety of phenolic compounds that are diluted, metabolized, or immobilized in mature fruit. Ripeness can be determined by obvious changes in color, coinciding with or prior to fruit softening. Berry color is governed by the loss of chlorophyll and the accumulation of water soluble flavanoids and anthocyanins, rather than through accumulation of fat-soluble carotenoids. Environmental changes, especially temperature and rainfall, affect sugars, acidity, and color while storage conditions are more likely to affect color and acidity.

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Ripening of ‘Kumagai’ guavas and anthracnose control as affected by methyl jasmonate

Bragantia ◽

10.1590/1678-4499.687 ◽

2017 ◽

Vol 76 (1) ◽

pp. 167-176

Author(s):

Barbara Marçon Pereira da Silva ◽

Raquel Mantovani Binoti ◽

Patrícia Cia ◽

Sílvia Regina de Toledo Valentini ◽

Ilana Urbano Bron

Keyword(s):

Relative Humidity ◽

Methyl Jasmonate ◽

Fruit Ripening ◽

Ethylene Production ◽

Colletotrichum Gloeosporioides ◽

Psidium Guajava ◽

Defense System ◽

Ripe Stage ◽

Air Circulation

ABSTRACT Methyl jasmonate (MJ) is an endogenous regulator that can influence fruit ripening and the defense system against pathogens. This work verified the influence of this regulator on postharvest physiology, control of anthracnose and physicalchemical attributes of ‘Kumagai’ guava (Psidium guajava L.). Guavas harvested at mature-green and ripe stages were treated with 0, 1 and 10 μmol∙L−1 MJ as gas in hermetic containers (200 L) with air circulation for 24 h. Fruit were inoculated with Colletotrichum gloeosporioides spore suspension (105 spores∙mL−1) 24 and 48 h after treatment. During ripening, at 25 °C and 80 – 90% of relative humidity, respiration, ethylene production, anthracnose incidence, severity and quality of guavas were assayed. Data were subjected to analysis of variance and means, compared by Tukey’s test (p ≤ 0.05 and 0.10). The application of 1 and 10 μmol∙L−1 MJ had little influence on ripening of ‘Kumagai’ guava with a slight increase in respiration, ethylene production and yellowing of fruit harvested at ripe stage. Treatments with 1 and 10 μmol∙L−1 MJ did not reduce the severity and incidence of C. gloeosporioides when applied in fruit harvested at ripe and mature-green stages and inoculated 24 or 48 h after MJ treatment. In conclusion, the MJ treatment, at 1 and 10 μmol∙L−1 concentrations, had little influence on ripening and did not control anthracnose in ‘Kumagai’ guavas.

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Phenolic compounds profile, carbohydrates and external fruit quality of the ‘Concorde’ pear (Pyrus communisL.) after bagging

Canadian Journal of Plant Science ◽

10.4141/cjps2011-095 ◽

2012 ◽

Vol 92 (1) ◽

pp. 67-75 ◽

Cited By ~ 11

Author(s):

Metka Hudina ◽

Franci Stampar ◽

Primoz Orazem ◽

Maja Mikulic Petkovsek ◽

Robert Veberic

Keyword(s):

Phenolic Compounds ◽

Fruit Quality ◽

Pyrus Communis ◽

Soluble Solids ◽

Soluble Solids Content ◽

Pear Fruit ◽

European Pear ◽

Pyrus Communis L ◽

Solids Content

Hudina, M., Stampar, F., Orazem, P., Mikulic Petkovsek, M. and Veberic, R. 2012. Phenolic compounds profile, carbohydrates and external fruit quality of the 'Concorde' pear ( Pyrus communis L.) after bagging. Can. J. Plant Sci. 92: 67–75. The practice of pre-harvest bagging has been extensively used in several fruit crops to improve the commercial value of the fruit. The purpose of this study was to investigate the effect of fruit bagging on internal and external quality of the European pear (Pyrus communis L.) cv. ‘Concorde’. Fruit quality was determined by chemical analyses (individual sugars, organic acids and phenolic compounds) and physical characteristics in 2005 and 2006. Bagging of pear fruit after June drop until harvest significantly reduced fruit length in both observed years. Fruit bagging resulted in increased firmness of the fruit only in 2006. Soluble solids content was significantly lower in bagged fruit in 2006. In 2005, bagging had no influence on firmness and soluble solids content. Bagging improved fruit surface lightness, since L* was higher in the bagged than in the control fruit in both years. Also the a* parameter was higher in bagged fruit. We noted significant influence of bagging on total sugars content. Bagging European pear fruit decreased the content of phenolic compounds in skin (catechin, chlorogenic acid, epicatechin, p-coumaric acid, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-rhamnoside). The removal of bags 7 d before harvest significantly increased glucose, shikimic and fumaric acids.

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