Effects of postharvest methyl jasmonate treatment on main health-promoting components and volatile organic compounds in cherry tomato fruits. (15th October 2018)

• Record Type: Journal Article
• Authors: Liu, Haoran; Meng, Fanliang; Miao, Huiying; Chen, Shanshan; Yin, Tingting; Hu, Songshen; Shao, Zhiyong; Liu, Yuanyuan; Gao, Liuxiao; Zhu, Changqing; Zhang, Bo; Wang, Qiaomei
• Is Part Of: Food chemistry. Volume 263(2018)
• Page Start: 194
• Page End: 200
• Publication Date: 2018-10-15
• Subjects: Cherry tomato -- MeJA -- Carotenoids -- VOCs -- Fruit quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.04.124
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: MeJA treatment improves the content of ascorbic acid in cherry tomato fruits. MeJA treatment enhances lycopene and total carotenoids accumulation in cherry tomato fruits. MeJA treatment increases the content of MHO, a lycopene-derived VOC. Abstract: Effects of postharvest methyl jasmonate (MeJA) treatment on the contents of ascorbic acid and carotenoids, as well as the compositions and contents of volatile organic compounds (VOCs) in cherry tomato fruits were investigated during 11 days of storage at room temperature (25 °C). The results showed that MeJA treatment significantly increased the contents of ascorbic acid and carotenoids, especially lycopene in postharvest cherry tomato fruits. Moreover, MeJA treatment improved the contents of carotenoids derived VOCs such as 6-methyl-5-hepten-2-one (MHO), while had no effect on firmness, sugars and titratable acidity. All above results suggested that the exogenous MeJA application is potential in enhancement of main health-promoting components and VOCs in postharvest cherry tomato fruits.