The Effect of Methyl Jasmonate Vapour on Some Characteristics of Fruit Ripening, Carotenoids and Tomatine Changes in Tomato (Lycopersicon esculentum Mill.)
Year: 2013
Type: article
Abstract: Tomato ripening in normal red-fruited cultivar (Fiorin) was delayed by treatment with methyl jasmonate (JA-Me) vapour. A visual scoring system for describing tomato ripening was used. Surface of fruits exposed to JA-Me vapour, increased in yellow and decreased in red as determined by HunterLab colour meter. JA-Me significantly altered the firmness of fruits after 21 days storage. Vapour of JA-Me enhanced the level of β-carotene in outer part (peel with 3 mm pericarp tissue) of fruit, while it had no effect in peeled fruit pericarp. JA-Me treatment decreased the level of lycopene in outer part and pericarp tissue, however, in outer part lycopene content decreased at a higher rate than in pericarp. Amount of tomatine in fruits treated with JA-Me had enhanced four-fold in outer part and by 62% in peeled fruit pericarp as compared with the control.
Source: Acta Agrobotanica
DOI: 10.5586/aa.1995.012
Authors: Janusz Czapski, Marian Saniewski
Institution: Research Institute of Pomology and Floriculture
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $431
OpenAlex ID: W2022010029