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- Author or Editor: G.A. González-Aguilar x
- HortScience x
Treatment of mango (Mangifera indica cv Kent) with methyl jasmonate (MJ) vapor for 20 h at 20 °C was effective in reducing chilling injury (CI) symptoms and decay, and enhancing skin color development. MJ (10-4 M) was the most effective concentration for reducing CI and decay in fruit stored at 5 °C followed by 7 days at 20 °C (shelf life period). The use of 10-5 M MJ enhanced yellow and red color development of mango kept at 20 °C. These fruit possessed higher L*, a* and b* values than controls and those treated with 10-4 M MJ. Ripening processes were inhibited by cold storage in control fruits. After cold storage (5 °C) and the shelf life period, fruit treated with 10-5 M MJ fruit ripened normally and contained the highest total soluble solids (TSS). These fruit maintained higher sugar and organic acid levels than those in other treatments. We concluded that MJ treatment could be used to reduce decay and CI symptoms, and also to improve color development of mango fruit without adversely affecting quality.