Effect of methyl jasmonate in combination with ethanol treatment on postharvest decay and antioxidant capacity in Chinese bayberries.

The effects of methyl jasmonate (MeJA) in combination with ethanol (EtOH) treatment on green mold rot caused by Penicillium citrinum , natural decay, and antioxidant capacity in harvested Chinese bayberries were investigated. MeJA at 10 micromol L(-1) in combination with EtOH at 22.32 micromol L(-1) was most effective in reducing green mold rot and natural decay. This combined treatment also significantly inhibited spore germination and germ tube elongation of the pathogen in vitro compared with MeJA alone or control. Meanwhile, the combination-treated bayberries exhibited highest reducing power, scavenging activities against superoxide, hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl radicals, and contents of total phenolics, flavonoids, and anthocyanins as well as individual phenolic compounds. Fruit quality parameters were not significantly affected by these treatments. These results suggest that the combination of MeJA and EtOH had an additive effect in reducing postharvest decay and improving antioxidant capacity in Chinese bayberries.