ArticleFrontiers in plant science2021
Effects of Preharvest Methyl Jasmonate and Salicylic Acid Treatments on Growth, Quality, Volatile Components, and Antioxidant Systems of Chinese Chives.
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 37 citations in OpenAlex.
- Methyl jasmonate fumigation enhances crop yield and delays physiochemical quality changes by modulating the secondary metabolism in green bell pepper.Journal of the science of food and agriculture · 2026Article
- Integrated metabolomics and transcriptomics analysis reveals the potential mechanism by which Methyl jasmonate enhances the pungent flavor of soilless-cultivated Chinese chives (Allium tuberosum).BMC plant biology · 2025Article
- Pre-Harvest Strategy for Improving Harvest and Post-Harvest Performance of Kale and Chicory Baby Leaves.Plants (Basel, Switzerland) · 2025Article
- Exploring the potential impact of salicylic acid and jasmonic acid in promoting seed oil content, vitamin C and antioxidant activity in rosehip (Rosa canina L.).BMC plant biology · 2025Article
- Study on the growth characteristics of Pinus yunnanensis seedlings based on hormonal regulation and chlorophyll metabolism.Scientific reports · 2025Article
- Impact of different plant growth promoters on the physicochemical properties, volatile compounds, and antioxidant capacity ofFrontiers in plant science · 2025Article
- Enhancement of Tomato Fruit Quality Through Moderate Water Deficit.Foods (Basel, Switzerland) · 2024Article
- Effects of Jasmonic Acid on Stress Response and Quality Formation in Vegetable Crops and Their Underlying Molecular Mechanisms.Plants (Basel, Switzerland) · 2024Review
- Article
- Optimizing the quality of horticultural crop: insights into pre-harvest practices in controlled environment agriculture.Frontiers in plant science · 2024Review
- Application of Methyl Jasmonate to Papaya Fruit Stored at Lower Temperature Attenuates Chilling Injury and Enhances the Antioxidant System to Maintain Quality.Foods (Basel, Switzerland) · 2023Article
- Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Foods (Basel, Switzerland) · 2023Article
- Hydroponics and elicitation, a combined approach to enhance the production of designer secondary medicinal metabolites inFrontiers in plant science · 2022Article
- The involvement of the phenylpropanoid and jasmonate pathways in methyl jasmonate-induced soft rot resistance in kiwifruit (Frontiers in plant science · 2022Article
- Effect of Methyl Jasmonate Treatment on Primary and Secondary Metabolites and Antioxidant Capacity of the Substrate and Hydroponically Grown Chinese Chives.Frontiers in nutrition · 2022Article
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9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Methyl jasmonate (MeJA) and salicylic acid (SA) regulate the production of biologically active compounds in plants and stimulate the accumulation of plant aromatic substances. However, the underlying mechanisms of how MeJA and SA influence characteristic flavor compounds and the antioxidant activity of vegetables are poorly understood. Five MeJA and SA concentrations were used to investigate the dose-dependent effects of these phytohormones on the dry and fresh weight; chlorophyll abundance; the contents of vitamin C, soluble protein, and sugar, nitrate, total phenols, flavonoids, volatile components, and enzymatically produced pyruvic acid; and antioxidant activity in Chinese chive. We found that MeJA and SA at concentrations of 500 and 150 μM, respectively, significantly increased the levels of total chlorophyll, phenols and flavonoids, vitamin C, and volatile components and significantly reduced the accumulation of nitrate. In addition, compared with the control, 500 μM of MeJA significantly increased the soluble sugar and protein content, and 150 μM SA significantly increased the dry and fresh weight of Chinese chive. Furthermore, these concentrations of MeJA and SA significantly increased the enzymatic pyruvate content and the amount of sulfide and aromatic volatile compounds and improved the characteristic flavor compounds. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, Trolox-equivalent antioxidant capacity, and ferric-reducing antioxidant capacity were significantly improved after a preharvest treatment with 500 μM MeJA and 150 μM SA, which could improve the antioxidant activity, thus improving the postharvest quality and preservation characteristics of Chinese chives. Taken together, a preharvest treatment with 500 μM MeJA and 150 μM SA is optimal to improve the growth, quality, antioxidant activity, and flavor of Chinese chive, thereby enhancing its commercial value.
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