Seo, J., Yi, G., Lee, J.G., Choi, J.H. and Lee, E.J. (2020) Seed Browning in Pepper (Capsicum annuum L.) Fruit during Cold Storage is Inhibited by Methyl Jasmonate or Induced by Methyl Salicylate. Postharvest Biology and Technology, 166, 111-210.
https://doi.org/10.1016/j.postharvbio.2020.111210

has been cited by the following article:

• TITLE: Effect of Postharvest Methyl Jasmonate Treatment on Early-Matured “Hass” Avocado Fruit Exocarp Colour Development during Ripening

  AUTHORS: Kingsly Shikwambana, Tieho P. Mafeo, Nhlanhla Mathaba

  KEYWORDS: Avocado, Colour, Methyl Jasmonate, Anthocyanin, Cyanidin-3-O-Glucoside

  JOURNAL NAME: Agricultural Sciences, Vol.12 No.8, August 20, 2021

  ABSTRACT: Poor exocarp colour development is a common postharvest problem for early harvested “Hass” avocado fruit during ripening, which affects fruit quality and consumer preference. Therefore, measures to improve “Hass” avocado fruit colour developments are of great importance in the industry. This study investigated the effectiveness of postharvest methyl jasmonate treatment to improve early matured “Hass” avocado fruit exocarp colour during ripening. The results showed that T1 (10 μmol∙L−1) and T2 (100 μmol∙L−1) MeJA treatment increased visual colour, and decreased objective colour parameters (L*, C* and h˚) during ripening when compared with control fruit. Moreover, MeJA treated “Hass” avocado fruits had lower total chlorophyll content and higher total anthocyanin and cyanidin-3-O-glucoside concentration during ripening. In conclusion, “Hass” avocado fruit post-harvest treated with either T1 (10 μmol∙L−1) or T2 (100 μmol∙L−1) MeJA concentration improved exocarp quality attributes such as colour parameters (L*, C* h˚ and visual colour) and pigments (total anthocyanin and cyanidin-3-O-glucoside) during ripening, therefore, can be recommended for avocado fruit.