Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper

2019 ◽  
Vol 243 ◽  
pp. 434-439 ◽  
Author(s):  
Yunxiang Wang ◽  
Lipu Gao ◽  
Qing Wang ◽  
Jinhua Zuo
Keyword(s):  
Low Temperature ◽  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Bell Pepper

Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage

2020 ◽  
Vol 27 (1) ◽  
pp. 22-31
Author(s):  
Lan Chen ◽  
Yanfang Pan ◽  
Haideng Li ◽  
Xiaoyu Jia ◽  
Yanli Guo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Methyl Jasmonate ◽  
Cell Structure ◽  
Effective Means ◽  
Chilling Injury ◽  
Cell Membrane Permeability ◽  
Total Phenol Content ◽  
Injury Index ◽  
Low Temperature Storage ◽  
Temperature Storage

Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate.

Low-temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit

2009 ◽  
Vol 89 (10) ◽  
pp. 1690-1696 ◽  
Author(s):  
Peng Jin ◽  
Kaituo Wang ◽  
Haitao Shang ◽  
Junmao Tong ◽  
Yonghua Zheng
Keyword(s):  
Low Temperature ◽  
Methyl Jasmonate ◽  
Chilling Injury ◽  
Peach Fruit ◽  
Methyl Jasmonate Treatment

Reduction of chilling injury in stored avocado, grapefruit, and bell pepper by methyl jasmonate

1996 ◽  
Vol 74 (6) ◽  
pp. 870-874 ◽  
Author(s):  
Shimon Meir ◽  
Sonia Philosoph-Hadas ◽  
Susan Lurie ◽  
Samir Droby ◽  
Miriam Akerman ◽  
...  
Keyword(s):  
Methyl Jasmonate ◽  
Chilling Stress ◽  
Chilling Injury ◽  
Persea Americana ◽  
Bell Pepper ◽  
Citrus Paradisi ◽  
Biological Interest ◽  
Postharvest Treatment ◽  
Integral Role ◽  
Natural Response

Subjecting some chilling-sensitive commodities to various moderate stresses can cause them to acquire resistance to chilling injury. Jasmonates have been implicated in playing an integral role in the signal transduction cascade that operates in plants to induce responses to stress. Therefore, it was hypothesized that exogenous application of jasmonic acid or methyl jasmonate to chilling-sensitive commodities might replace the moderate stress treatment and reduce their chilling symptoms. To test this hypothesis, three chilling-susceptible fruits, avocado (Persea americana Mill., cvs. Hass, Etinger, and Fuerte), grapefruit (Citrus paradisi cv. Marsh seedless), and red bell pepper (Capsicum annum cv. Maor), were treated with various concentrations of methyl jasmonate prior to 4–10 weeks of storage at 2 °C. Results show that methyl jasmonate dipping (for 30 s) of avocado 'Fuerte' and 'Hass' (2.5 μM), avocado 'Etinger' or grapefruit (10 μM), and red bell pepper fruits (25 μM) significantly reduced both the severity of their chilling injury symptoms and the percentage of injured fruits. Application of methyl jasmonate by gassing for 24 h was similarly effective. In avocado 'Etinger', methyl jasmonate dipping was effective in alleviating chilling injury either after immediate storage at 2 °C or after the fruits had been held for 1 day at 20 °C prior to their storage at 2 °C. The results suggest that methyl jasmonate, which is receiving renewed biological interest as a potentially important signaling molecule in plants, might mediate the plant's natural response to chilling stress, and by its application might provide a simple means to reduce chilling injuries in chilling-susceptible commodities. Keywords: chilling injury, methyl jasmonate, postharvest treatment, stored fruits.

Methyl jasmonate alleviates chilling injury by regulating membrane lipid composition in green bell pepper

2020 ◽  
Vol 266 ◽  
pp. 109308
Author(s):  
Mingjie Ma ◽  
Zhiqiang Zhu ◽  
Shunchang Cheng ◽  
Qian Zhou ◽  
Xin Zhou ◽  
...  
Keyword(s):  
Methyl Jasmonate ◽  
Lipid Composition ◽  
Chilling Injury ◽  
Membrane Lipid ◽  
Bell Pepper ◽  
Membrane Lipid Composition

scholarly journals Relationships between Jasmonates and Chilling Injury in Mangosteens Are Affected by Spermine

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1346-1348 ◽  
Author(s):  
Satoru Kondo ◽  
Anan Jitratham ◽  
Monrudee Kittikorn ◽  
Sirichai Kanlayanarat
Keyword(s):  
Low Temperature ◽  
Jasmonic Acid ◽  
Methyl Jasmonate ◽  
Acid Derivative ◽  
Low Temperatures ◽  
Untreated Control ◽  
Chilling Injury ◽  
Protective Role ◽  
Garcinia Mangostana ◽  
Exogenous Application

Effects of low temperature and chilling injury (CI) on jasmonic acid (JA) and methyl jasmonate (MeJA) concentrations were investigated in mangosteens (Garcinia mangostana L.). JA concentrations in the skin of fruit stored at 7 °C increased significantly compared with that of those stored at 13 °C, but JA decreased with the occurrence of visible symptoms of CI. Neither an increase in JA nor CI was detected in pulp of fruit stored at 7 °C. JA concentrations in the skin of fruit treated with spermine (Spm) and stored at 7 °C also increased, but at a lesser extent than in untreated fruit. Thus, the response of JA to low temperatures appears to be limited to chill-susceptible parts of the fruit. The decrease of JA and the onset of CI was delayed in fruit treated with Spm kept at 7 °C compared with untreated control fruit. Exogenous application of n-propyl dihydrojasmonate, which is a jasmonic acid derivative, effectively decreased CI. These results suggest that low temperature-induced JA accumulation may play a protective role against CI. The application of jasmonates may increase chill-resistance in fruit.

Changes in ACC and conjugated ACC levels following controlled atmosphere storage of nectarine

2005 ◽  
Vol 45 (12) ◽  
pp. 1635 ◽  
Author(s):  
A. Uthairatanakij ◽  
P. Penchaiya ◽  
B. McGlasson ◽  
P. Holford
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Low Temperatures ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gaseous Composition ◽  
Storage Atmosphere ◽  
Atmosphere Storage

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

scholarly journals The Effect of Low Temperature on Phosphate Esterification and Cell Membrane Permeability in Tomato Fruit and Cabbage Leaf Tissue

1964 ◽  
Vol 17 (1) ◽  
pp. 147 ◽  
Author(s):  
TL Lewis ◽  
M Workman
Keyword(s):  
Low Temperature ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Leaf Tissue ◽  
Cell Membrane Permeability ◽  
Energy Deficit ◽  
Chilling Temperature ◽  
Tomato Fruits ◽  
Threefold Increase ◽  
Increased Susceptibility

Exposure to O�C for 4 weeks caused a threefold increase in cell membrnno permeability of mature-green tomato fruits (susceptible to chilling injury) hut had no effect on that of cabbage leaves (not susceptible). While tomato fruits chilled for 12 days lost two-thirds of their capacity to esterify phosphate at 20�0, a steady rise in this capacity occurred during chilling of cabbage leaves for 5 weeks. In tomato fruits the rate of phosphate esterification at the chilling temperature fell in 12 days to about one-half of the rate at the commencement of chilling .. It is suggested that the characteristic symptoms of chilling injury in mature-green tomato fruits, viz. increased susceptibility to fungal attack and loss of the capacity to ripen normally. may result from an energy deficit caused by a chilling. induced reduction in the phosphorylative capacity of the tissue.

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

2021 ◽  
Author(s):  
López‐Angulo Gabriela ◽  
López‐Velázquez Jordi Gerardo ◽  
Vega‐García Misael Odín ◽  
Bojórquez‐Acosta Wendy Denisse ◽  
Delgado‐Vargas Francisco ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Hot Water ◽  
Bell Pepper ◽  
Pepper Fruit ◽  
Injury Tolerance ◽  
Enzymatic Changes
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