Methyl jasmonate effectively enhanced some defense enzymes activity and Total Antioxidant content in harvested 'Sabrosa' strawberry fruit
| Autor: | Mohammadreza Asghari, Ali Rashid Hasanlooe |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
total antioxidant content
peroxidase Polyphenol oxidase 040501 horticulture chemistry.chemical_compound 0404 agricultural biotechnology Botany polyphenol oxidase Original Research chemistry.chemical_classification Methyl jasmonate biology food and beverages 04 agricultural and veterinary sciences methyl jasmonate Catalase 040401 food science Antioxidant capacity Horticulture Enzyme Phytochemical chemistry biology.protein Postharvest strawberry 0405 other agricultural sciences Food Science Peroxidase |
| Zdroj: | Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | The use of chemicals in postharvest technology of horticultural crops is highly restricted and it is necessary to introduce safe food preserving methods. Strawberry is very susceptible to postharvest losses and more than 50% of harvested fruit is lost in Iran. Effect of postharvest treatment with methyl jasmonate (at 0, 8, and 16 μmol L−1) on some quality attributes of Sabrosa strawberry fruit during storage at 1 ± 0.5°C with 90–95% RH for 14 days followed by 24 h at 20°C was studied. Methyl jasmonate, at both concentrations, decreased weight loss and retained marketability of fruits. Catalase activity of treated fruits was decreased during the first days, but showed a substantial increase during the second week. Methyl jasmonate, in a concentration‐dependent manner, enhanced peroxidase activity. Fruit total antioxidant capacity was enhanced by methyl jasmonate treatment. The results indicated that methyl jasmonate plays a key role in establishing resistance against stresses, enhancing fruit defense systems, antioxidant capacity, and storage life leading to decreased postharvest losses. This phytochemical has a good potential to be used in postharvest technology of Sabrosa strawberry fruit and enhance the fruit postharvest life. |
| Databáze: | OpenAIRE |
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