Methyl jasmonate reduces chilling injury symptoms and enhances colour development of 'Kent' mangoes

Treatment of mango (Mangifera indica cv 'Kent') fruits with methyl jasmonat e (MJ) vapour for 20h at 20 degreesC reduced chilling injury (CI) symptoms and enhanced skin colour development. Ali at 10(-4)M was the most effective concentration for reducing CI and decay in fruits stored at 5 degreesC fol lowed by 7 days at 20 degreesC (shelf-life period). The use of 10(-5)M Mi e nhanced yellow and red colour development of mangoes stored at 20 degreesC. These fruits possessed higher L*, a* and b* values than untreated fruits a nd those treated with 10(-4)M Mi. Ripening processes were inhibited by cold storage (5 degreesC) in control fruits. After cold storage and shelf-fife period, fruits treated with 10(-5)M MJ ripened normally and contained the h ighest total soluble solids (TSS). These fruits also maintained higher suga r and organic acid levels than fruits subjected to other treatments. We con cluded that MJ treatment could be used to reduce decay and Cl symptoms and also to improve colour development of mango fruits without adversely affect ing quality. (C) 2001 Society of Chemical Industry.