Effects of Pre-Harvest Methyl Jasmonate Treatments on Fruit Quality of Fuji Apples during Cold Storage

Year 2018, Volume: 4 Issue: 1, 13 - 19, 20.06.2018

Erdal Ağlar , Burhan Öztürk

https://doi.org/10.24180/ijaws.366304

Cited By: 1

Abstract

This study was conducted to identify the effects
of different doses (1120, 2240 and 4480 mg L^-1) of
methyl jasmonate (MeJA) treatments on apple fruit quality at the cold storage.
In the study, 5 year-old Fuji apple trees grafted on M9 rootstock were used. MeJA
was applied to the trees three different times (2, 3 and 4 weeks before the
commercial harvest date).  It has been determined
that the effect of MeJA treatment on weight loss during cold storage has
changed depending on the concentration of MeJA. 
With the increase in application dosage of MeJA, the fruit fresh
softening significantly delayed. The fruits treated with MeJA
have higher soluble solids content (SSC) and titratable acidity during cold
storage. While the fruits treated with
MeJA had lower pH values, no significant effect of MeJA
treatment on starch index was observed. As a result, it was determined that
fruit flesh firmness loss that occurs during cold storage can be delayed by
MeJA treatment.

Keywords

Malus x domestica, SSC, starch index, titratable acidity, Weight loss, firmness, titratable acidity

Hasat Öncesi Metil Jasmonat Uygulamalarının Soğukta Muhafaza Süresince Fuji Elmasının Meyve Kalitesi Üzerine Etkisi

Abstract

Araştırma hasat öncesi farklı
dozlarda uygulanan (1120, 2240 ve 4480 mg L^-1) metil jasmonatın
(MeJA) soğukta muhafaza süresince Fuji elmasının meyve kalite özellikleri
üzerine olan etkilerini belirlemek için yürütülmüştür. Araştırmada, M9 anacı
üzerine aşılı 5 yaşlı Fuji elma ağaçları kullanılmıştır. MeJA, 3 farklı zamanda
(ticari hasattan 2, 3, ve 4 hafta önce) ağaçlara uygulanmıştır. Soğukta
muhafaza süresince ağırlık kaybı üzerine MeJA’nın etkisinin uygulama dozuna
bağlı olarak değiştiği tespit edilmiştir. MeJA uygulama dozu arttıkça, meyve
etinde meydana gelen yumuşama önemli derecede geciktirilmiştir. Depolama
süresince, MeJA ile muamele olan meyvelerin SÇKM ve asitlik içeriği daha yüksek
bulunmuştur. MeJA ile muamele olmuş meyvelerin pH değeri düşük olmasına rağmen,
nişasta indeksi üzerine MeJA uygulamalarının önemli bir etkisi
gözlemlenmemiştir. Sonuç olarak, soğukta muhafaza süresince meyve eti
sertliğinde meydana gelen kaybın MeJA uygulaması ile geciktirilebileceği
belirlenmiştir.    

Keywords

Ağırlık kaybı, Malus x domestica, nişasta indeksi, sertlik, SÇKM, titre edilebilir asitlik

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