Methyl jasmonate reduces chilling injury symptoms and enhances colour development of 'Kent' mangoes

Treatment of mango (Mangifera indica cv 'Kent') fruits with methyl jasmonate (MJ) vapour for 20h at 20 degreesC reduced chilling injury (CI) symptoms and enhanced skin colour development. Ali at 10(-4)M was the most effective concentration for reducing CI and decay in fruits stored at 5 degreesC followed by 7 days at 20 degreesC (shelf-life period). The use of 10(-5)M Mi enhanced yellow and red colour development of mangoes stored at 20 degreesC. These fruits possessed higher L*, a* and b* values than untreated fruits and those treated with 10(-4)M Mi. Ripening processes were inhibited by cold storage (5 degreesC) in control fruits. After cold storage and shelf-fife period, fruits treated with 10(-5)M MJ ripened normally and contained the highest total soluble solids (TSS). These fruits also maintained higher sugar and organic acid levels than fruits subjected to other treatments. We concluded that MJ treatment could be used to reduce decay and Cl symptoms and also to improve colour development of mango fruits without adversely affecting quality. (C) 2001 Society of Chemical Industry.