Use of Methyl Jasmonate as a Postharvest Treatment to Maintain Quality of cv.‘Emirali’ Table Grapes
Öz
The present study evaluated the effects of postharvest methyl jasmonate (MeJA) treatments on quality attributes and storage performance of ‘Emirali’ cultivar grape during 60 d of cold storage (1 ± 0.5 °C, 90-95% RH). Clusters were immersed in 0 (control), 0.10, 0.25, or 0.50 mM MeJA solutions and analyzed at 15-d intervals for weight loss, berry firmness, berry detachment force, soluble solids content, titratable acidity, total phenolic compound content, total anthocyanins, antioxidant activity, and organoleptic quality. Weight loss increased progressively during storage with no marked differences among treatments. MeJA, particularly at 0.25 and 0.50 mM, significantly delayed firmness loss and maintained higher berry detachment force compared with the control. Titratable acidity was better preserved in 0.25 and 0.50 mM MeJA treated fruits, whereas soluble solids showed minor variations among treatments. MeJA treatment enhanced the phenolic compound content, antioxidant capacity, and anthocyanin content during storage, with 0.25 mM maintaining the highest phenolic levels and 0.50 mM promoting anthocyanin retention at later storage stages. Sensory evaluation indicated that 0.25 and 0.50 mM MeJA treatments preserved overall acceptability more effectively than the control. These results demonstrate that postharvest MeJA treatment can be considered a promising and environmentally friendly strategy to extend the postharvest life and maintain the quality of ‘Emirali’ table grape cultivar during cold storage.
Anahtar Kelimeler
Vitis vinifera L., Cold storage, Biochemical compound, Organoleptic evaluation, Postharvest quality
Kaynakça
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