Xiaojie Huang1, Jing Li, Hongli Shang, Xin Meng. 1. College of Food Science and Engineering, Liaoning Medical University, Jinzhou, 121000, China; Engineering Research Center for Meat Processing and Safety Control, Liaoning, Province, China.
Abstract
BACKGROUND: The effects of postharvest methyl jasmonate (MeJA) fumigation on total soluble solids (TSS), titratable acidity (TA), ascorbic acid, total phenolic content (TPC), total monomeric anthocyanins (TMAs), individual anthocyanins and antioxidant activity of blueberries stored at 1 °C for 28 days were evaluated. Prior to storage, the blueberries were fumigated with 0.05 mmol L(-1) MeJA for 12 h. Control blueberries were subjected to the same conditions but were not exposed to MeJA. RESULTS: MeJA treatment had no adverse effect on TSS and TA and inhibited the decrease in ascorbic acid during storage. MeJA treatment induced an enhancement in TPC on day 21; TPC decreased thereafter. Similarly, a significant increase in TMAs and individual anthocyanins was observed 21 days after MeJA treatment. TPC, TMAs and individual anthocyanins increased in control fruits on day 7 and decreased thereafter. Moreover, MeJA treatment maintained higher levels of antioxidant activity during the entire storage period. CONCLUSION: These results suggest that cold storage enhances TPC, TMAs and individual anthocyanin content during short-term storage. However, postharvest application of MeJA to blueberries enhances TPC, TMAs and individual anthocyanin content during long-term storage.
BACKGROUND: The effects of postharvest methyl jasmonate (MeJA) fumigation on total soluble solids (TSS), titratable acidity (TA), ascorbic acid, total phenolic content (TPC), total monomeric anthocyanins (TMAs), individual anthocyanins and antioxidant activity of blueberries stored at 1 °C for 28 days were evaluated. Prior to storage, the blueberries were fumigated with 0.05 mmol L(-1) MeJA for 12 h. Control blueberries were subjected to the same conditions but were not exposed to MeJA. RESULTS:MeJA treatment had no adverse effect on TSS and TA and inhibited the decrease in ascorbic acid during storage. MeJA treatment induced an enhancement in TPC on day 21; TPC decreased thereafter. Similarly, a significant increase in TMAs and individual anthocyanins was observed 21 days after MeJA treatment. TPC, TMAs and individual anthocyanins increased in control fruits on day 7 and decreased thereafter. Moreover, MeJA treatment maintained higher levels of antioxidant activity during the entire storage period. CONCLUSION: These results suggest that cold storage enhances TPC, TMAs and individual anthocyanin content during short-term storage. However, postharvest application of MeJA to blueberries enhances TPC, TMAs and individual anthocyanin content during long-term storage.
Authors: Rocío Gil-Muñoz; María José Giménez-Bañón; Juan Daniel Moreno-Olivares; Diego Fernando Paladines-Quezada; Juan Antonio Bleda-Sánchez; José Ignacio Fernández-Fernández; Belén Parra-Torrejón; Gloria Belén Ramírez-Rodríguez; José Manuel Delgado-López Journal: Biomolecules Date: 2021-11-04