บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate.

Meir, S.; Philosoph-Hadas, S.; Lurie, S.; Droby, S.; Akerman, M.; Zauberman, G.; Shapiro, B.; Cohen, E.; Fuchs, Y.;

Canadian Journal of Botany Year: 1996 Vol: 74 Issue: 6 Pages: 870-874 Ref: 30 ref.

1996

บทคัดย่อ

Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate.

The effects of exogenous application of methyl jasmonate (1-100 micro M) on the storage quality of 3 chilling-susceptible fruits, avocados (cultivars Hass, Etinger [Ettinger] and Fuerte), grapefruits (cv. Marsh seedless) and red bell peppers (cv. Maor), were investigated. Fruits were stored for 4-10 weeks at 2 deg C. Methyl jasmonate treatment (dipping fruits for 30 s) reduced both the severity of chilling injury symptoms and the percentage of injured fruits. Significant results were observed in Fuerte and Hass avocado fruits treated with methyl jasmonate at 2.5 micro M, in Etinger avocado and grapefruit fruits treated with 10 micro M, and in pepper fruits treated with 25 micro M. Application of methyl jasmonate by gassing for 24 h was similarly effective. In Etinger fruits, methyl jasmonate dipping was effective in alleviating chilling injury either after immediate storage at 2 deg or after the fruits had been held for 1 day at 20 deg prior to storage at 2 deg . It was suggested that methyl jas

monate might mediate the plant's natural response to chilling stress, and by its application might provide a simple means to reduce chilling injuries in chilling-susceptible commodities.