The effect of methyl jasmonate on internal browning incidence and postharvest quality of 'Huai-mun’ pineapple fruit

Abstract

The effect of methyl jasmonate (MeJA) on internal browning (IB) and postharvest quality of ‘Huai-mun’ pineapple fruit was investigated. Fruit were harvested at the green mature stage and dipped in MeJA at concentrations of 0 (control), 10‑2, 10‑3 and 10‑4 M for 5 min prior to storage at 10°C for four weeks. Each week, fruit were randomly removed to room temperature for ripening prior to fruit quality determinations. A completely randomized experiment was conducted with four replications (1 fruit/replication). Data analysis was performed by using ANOVA and means were compared by using DMRT at 95% confidence level. MeJA did not reduce IB development in this study. The internal browning (IB) symptoms limited storage life to only 1.25 weeks after treatment with 10(‑2) M MeJA while it was 1.5 weeks in control fruit and in 10(‑3) M MeJA. A concentration of 10(‑4) M MeJA enabled fruit to be stored for 2.5 weeks. In addition, MeJA significantly (p 0.05) difference. Therefore, the application of 10(‑4) M MeJA could maintain the quality of ‘Huai-mun’ pineapple fruit harvested at a mature green stage for up to 2.5 weeks at low temperature.