Effects of postharvest methyl jasmonate treatment on persimmon quality during cold storage

This study investigates the effects of methyl jasmonate (MeJA) on chilling injuries of persimmon cv. Karaj during 120-day cold storage (at 0-1 degrees C). The results show that postharvest treatment of MeJA with variant concentrations (equaling to 8, 16, and 24 mu L L-1) significantly decreases chilling injuries of the persimmon. Moreover, the MeJA application preserves persimmon's physico-chemical characteristics and contributes to maintaining its marketable features while reducing malondialdehyde (MDA) content as well as the electrolyte leakage level. Further, it maintains total phenolic compounds and increases antioxidant capacity. The above-mentioned achievements can be associated with the protection of fruit ' s membrane integrity and alteration in antioxidant enzymes' activities. In conclusion, MeJA application specifically using 16 and 24 mu L L-1 concentration can protect the quality of the persimmon fruit during long-term storage.

Automated summary

This study investigates the effects of methyl jasmonate (MeJA) on chilling injuries of persimmon cv. Karaj during cold storage. The results show that MeJA treatment significantly reduces chilling injuries and preserves the quality of persimmon fruit, including physico-chemical characteristics, malondialdehyde (MDA) content, and electrolyte leakage level. MeJA treatment also increases antioxidant capacity and maintains total phenolic compounds. These effects are likely due to the protection of fruit membrane integrity and alteration in antioxidant enzymes' activities.