Influence of Methyl Jasmonate on Inducing Chilling Tolerance in Pomegranate Fruits (Malas Save)

Abstract

Susceptibility to chilling injury in pomegranate is the main limiting factors for storage fruits in low temperature. Inducing chilling tolerance make possible to storage fruits in low temperature for long time. In this study effect of different concentrations of methyl jasmonate (8, 16 and 24 microL L(-1)) as comparison with control on inducing chilling tolerance of pomegranate fruits (Malas Save) was investigated. Qualitative attributes of treated fruits was investigated in different times during low temperature storage and also after transferring that to high temperature as a shelf life. The results showed that methyl jasmonate suppressed chilling injury and water loss and preserved external appearance in pomegranate fruits without abnormal effects on internal fruits quality. In general, with increasing methyl jasmonate concentration, fruits chilling injury reduced significantly. The highest chilling injury index was found in control fruits and the lowest one was for 24 microL L(-1) during storage in low temperature and also after placing in high temperature. Furthermore, no significant differences was found between treated and control fruits for internal fruit characteristics at end of storage.