Ghasemnezhad, M., Javaherdashti, M. (2008). Effect of Methyl jasmonate treatment on antioxidant capacity, internal quality and postharvest life of raspberry fruit. Caspian Journal of Environmental Sciences, 6(1), 73-78.
M. Ghasemnezhad; M. Javaherdashti. "Effect of Methyl jasmonate treatment on antioxidant capacity, internal quality and postharvest life of raspberry fruit". Caspian Journal of Environmental Sciences, 6, 1, 2008, 73-78.
Ghasemnezhad, M., Javaherdashti, M. (2008). 'Effect of Methyl jasmonate treatment on antioxidant capacity, internal quality and postharvest life of raspberry fruit', Caspian Journal of Environmental Sciences, 6(1), pp. 73-78.
Ghasemnezhad, M., Javaherdashti, M. Effect of Methyl jasmonate treatment on antioxidant capacity, internal quality and postharvest life of raspberry fruit. Caspian Journal of Environmental Sciences, 2008; 6(1): 73-78.
Effect of Methyl jasmonate treatment on antioxidant capacity, internal quality and postharvest life of raspberry fruit
1Dept. of Horticulture, Faculty of Agriculture, University of Guilan,, Rasht, Iran
2Dept. of Agronomy and Plant Breeding, Faculty of Agriculture, University of Guilan,, Rasht, Iran
Abstract
Native population of raspberry fruits (Rubus spp) were treated with Methyl Jasmonate (MJ) fumigation and were assayed for the antioxidant capacity, total anthocyanins and postharvest quality after 7 days storage at 4?C.
The result of experiment revealed that berries treated with methyl jasmonate (MJ) showed higher antioxidant capacity and total anthocyanins compared to the controled ones (non-treated). Decay incidence was reduced in fumigated fruits during storage at 4?C, which resulted to long postharvest life (as indicated by fugal decay) compared to the controled ones. Total soluble solid, titratable acidity and pH were influenced by storage periods. Therefore, MJ treatments could not suppress the declining, which happened during storage time. In conclusion, although raspberry fruits treated with MJ maintained higher levels of antioxidant capacity, total anthocyanins compared to untreated fruits during storage, but because of high perishable, MJ treated fruits could not maintain significant changes in internal quality.
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