Maintaining postharvest quality of cold stored 'Hass' avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylate

作者：Glowacz Marcin^*; Bill Malick; Tinyane Peter P; Sivakumar Dharini^*

来源：Journal of the Science of Food and Agriculture, 2017, 97(15): 5186-5193.

DOI：10.1002/jsfa.8400

• Persea americana Mill
• chilling injury
• fatty acids
• methyl jasmonate
• methyl salicylate
• supply chain

BACKGROUNDLow temperatures are often used to reduce metabolic processes and extend the storage life of fruit; however, in the case of avocado, a temperature below 3 degrees C will often result in the development of physiological disorders associated with chilling injury. The objective of this study was to investigate the ability of methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours to alleviate chilling injury in Hass' avocado fruit kept at 2 degrees C for 21 days followed by 6-7 days of shelf-life at 20 degrees C, simulating supply chain conditions.
RESULTSThe incidence and severity of chilling injury were significantly reduced in MeJA- and MeSA-exposed fruit, especially at 100 mu molL(-1). The mechanism involved improved membrane integrity via alteration of the fatty acid content and composition, down-regulation of LOX gene expression and reduced activity of lipoxygenase.
CONCLUSIONMeJA and MeSA have the potential for being used with Hass' avocado fruit shipped at low temperature to reduce its susceptibility to chilling injury.

• 出版日期2017-12