Reduction of Chilling Injury in Stored Banana Fruits by Jasmonic Acid Derivative and Abscisic Acid Treatment
Peerasak Chaiprasart, Hiroshi Gemma and shuichi Iwahori
Institute of Agriculture and Forestry, University of Tsukuba Tsukuba 305-8572, Japan
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บทคัดย่อ
Application of n-propyl dihydrojasmonate (PDJ) and abscisic acid (ABA) were carried out aiming to reduce chilling injury in banana fruits at chilling temperature.In the first experiment, banana fruits were treated with PDJ by ether spraying or by infiltration at 82.7 kPa for 3 min, with 0.5 or 1.0 mM concentration, prior to storage at 5 0C for 0-4 weeks.When sprayed with 1.0 mM, the highest rate subsequent transfer to 20 0C for ripening.Compared with other treatments, these treated fruits increaed C2 H2 evolution and CO2 production, while membrane permeability and chilling injury index were lowered.Endogenous ABA in the peel of 1.0 mM sprayed fruits was higher than other treatments and approximately two timesthat of untreated fruits.In a second experiment, ABA spraying resulted in a decrease of chilling injury in comparison wit the other applications, with 0.5 and 1.0 mM after storage at 5 0C for 1 week and subsequent transfer to 20 0C for ripening, as in the first experiment.