Abstract
The aim of this study was to investigate the postharvest effect of methyl jasmonic acid (MJ) and hot water on internal break-down and quality loss of apricot fruit under shelf life conditions. Cultivar Flavor cot apricot fruit were used to treat with water as control treatment, with 0.2 mmol/L MJ and with hot water 35 oC for 5 min. Fruit were stored at room temperature and were examined every 2 days for internal break-down and quality loss. Results showed that treated fruits with MJ and hot water showed the lowest weight loss and the highest firmness during all assessment times. Control fruits showed losing of customer acceptance from the day 2 of shelf life and then decreased dramatically to approximately loss all the acceptance at day 8. The SSC showed sever reduction in untreated fruit after day 6 at shelf life. Total phenol content reduced and polyphenol oxidase (PPO) increased in all assessment times for all treatments. Meanwhile MJ showed the best values for phenol content and lowest PPO activity. The results supported the idea of using some elicitors like methyl jasmonic and hot water treatments to enhance shelf life of apricot fruit.
Highlights
Many seasonal and postharvest parameters can play essential roles for chilling injuries of apricot
phenylalanine ammonia lyase (PAL) is an essential enzyme in the phenol biosynthesis and these phenols are oxidized by polyphenol oxidase (PPO) to quinines, which polymerize into brown colour pigment (Cao et al, 2009; Wu et al, 2015; Wang et al, 2019)
The objective of this work was to study the postharvest influence of methyl jasmonic acid and hot water on internal break-down and quality loss of apricot fruit under shelf life storage
Summary
Many seasonal and postharvest parameters can play essential roles for chilling injuries of apricot. Hungarian apricot harvest occurs during June and July, and this period is the available marketing period for large quantities (Ezzat et al, 2012). Fruit internal browning (IB), is one of the most important physiological disorder which develop in apricot fruit under low temperature especially under postharvest conditions. The fruit browning was found to be related to activities of enzymes such as phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO). PAL is an essential enzyme in the phenol biosynthesis and these phenols are oxidized by PPO to quinines, which polymerize into brown colour pigment (Cao et al, 2009; Wu et al, 2015; Wang et al, 2019)
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