ArticleFoods (Basel, Switzerland)2023
Application of Methyl Jasmonate to Papaya Fruit Stored at Lower Temperature Attenuates Chilling Injury and Enhances the Antioxidant System to Maintain Quality.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed, 26 citations in OpenAlex.
- MeJA-Induced Plant Disease Resistance: A Review.Plants (Basel, Switzerland) · 2026Review
- Effects of Methyl Jasmonate on Fruit Quality and Disease Resistance of Mechanically Injured Banana Fruit During Storage.Food science & nutrition · 2026Article
- Nitric oxide-centred signaling networks in plants: from growth to postharvest.Frontiers in plant science · 2026Review
- Slight Water Loss Combined with Methyl Jasmonate Treatment ImprovesFoods (Basel, Switzerland) · 2025Article
- Methyl jasmonate enhances boron toxicity tolerance in strawberry (Fragaria × Ananassa 'Albion') by modulating plant growth, antioxidant defenses, and biochemical responses.BMC plant biology · 2025Article
- Integrated metabolomic and transcriptomic analyses of flavonoid accumulation in different cultivars of Platostoma palustre.BMC plant biology · 2024Article
Corrections and comments
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Authors and funding
12 authors at 6 institutions in 3 countries.
Funding
Abstract
Papaya fruit has a limited shelf life due to its sensitivity to decay and chilling damage during cold storage. The application of methyl jasmonate (MeJA) is known to reduce the incidence of disease and chilling injury, and to maintain the overall quality of the papaya fruit when stored at low temperature. Consequently, the effects of postharvest MeJA (1 mM) immersion on papaya fruits during low-temperature storage (10 °C ± 2 °C) for 28 days were studied. The experiment revealed that MeJA treatment significantly decreased the papaya fruit's weight loss, disease incidence, and chilling injury index. Furthermore, the accumulation of malondialdehyde and hydrogen peroxide was markedly lower after the application of MeJA. In addition, MeJA treatment exhibited significantly higher total phenols, ascorbic acid, antioxidant activity, and titratable acidity in contrast to the control. Similarly, MeJA-treated papaya fruits showed higher antioxidant enzymatic activity (superoxide dismutase, catalase, and peroxidase enzymes) with respect to the control fruits. In addition, MeJA reduced the soluble solids content, ripening index, pH, and sugar contents compared to the control fruits. Furthermore, MeJA-treated papaya fruit exhibited higher sensory and organoleptic quality attributes with respect to untreated papaya fruits. These findings suggested that postharvest MeJA application might be a useful approach for attenuating disease incidence and preventing chilling injury by enhancing antioxidant activities along with enhanced overall quality of papaya fruits during low-temperature storage.
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Registered trials
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