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<p>Aonla fruit has short storability due to its perishable nature. In an attempt to modulate postharvest physiology and storability, the fruit of cv<i>.</i> ‘Neelum’ were given dipping treatments with methyl jasmonate (MeJA) at concentrations of 0.1, 0.2, and 0.3 mM for 5&#xa0;min and stored under 9 °C temperature and 90–95% relative humidity in cold chambers. The fruit samples were drawn at 10-, 20-, 30-, and 35-day intervals and analyzed for different quality attributes and storability. MeJA-treated fruit at a&#xa0;concentration of 0.2 mM exhibited delayed and reduced chilling injury (CI), spoilage, electrolyte leakage (ECL), malondialdehyde (MDA) content, and reactive oxygen species (ROS) after 20&#xa0;days of storage. The weight loss was minimal in 0.3 mM, at par with 0.2 mM at 30&#xa0;days. At 20&#xa0;days of storage, the loss in weight was within permissible limits (less than 5%) at both these concentrations, while in the control condition it was under 5% for up to 10&#xa0;days only. The total phenols, flavonoids, and ascorbic acid were significantly higher in MeJA at a&#xa0;concentration of 0.3 mM followed by MeJA at 0.2 mM. Compared with the control, MeJA-treated fruit had markedly higher 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and enzymatic activities such as catalase (CAT), peroxidase (POD), phenylalanine ammonia lyase (PAL), superoxide dismutase (SOD), and delayed polyphenol oxidase (PPO) activity. These findings suggest that treatment with MeJA at 0.2 mM is promising for the modulation of postharvest physiology and storability of aonla at 9 °C for up to 20&#xa0;days of storage.</p>

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Prestorage Exogenous Application of Anti-Chilling Agent Modulates Postharvest Physiology and Storability of Aonla (Emblica officinalis Gaertn.)

  • 期刊论文

  • 发表日期：

    2025年2月21日

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  • Kajol,
  • Rachna Arora,
  • Sukhjit Kaur Jawandha,
  • Anirudh Thakur

摘要

Aonla fruit has short storability due to its perishable nature. In an attempt to modulate postharvest physiology and storability, the fruit of cv. ‘Neelum’ were given dipping treatments with methyl jasmonate (MeJA) at concentrations of 0.1, 0.2, and 0.3 mM for 5 min and stored under 9 °C temperature and 90–95% relative humidity in cold chambers. The fruit samples were drawn at 10-, 20-, 30-, and 35-day intervals and analyzed for different quality attributes and storability. MeJA-treated fruit at a concentration of 0.2 mM exhibited delayed and reduced chilling injury (CI), spoilage, electrolyte leakage (ECL), malondialdehyde (MDA) content, and reactive oxygen species (ROS) after 20 days of storage. The weight loss was minimal in 0.3 mM, at par with 0.2 mM at 30 days. At 20 days of storage, the loss in weight was within permissible limits (less than 5%) at both these concentrations, while in the control condition it was under 5% for up to 10 days only. The total phenols, flavonoids, and ascorbic acid were significantly higher in MeJA at a concentration of 0.3 mM followed by MeJA at 0.2 mM. Compared with the control, MeJA-treated fruit had markedly higher 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and enzymatic activities such as catalase (CAT), peroxidase (POD), phenylalanine ammonia lyase (PAL), superoxide dismutase (SOD), and delayed polyphenol oxidase (PPO) activity. These findings suggest that treatment with MeJA at 0.2 mM is promising for the modulation of postharvest physiology and storability of aonla at 9 °C for up to 20 days of storage.