ArticleFood science & nutrition2026
Effects of Methyl Jasmonate on Fruit Quality and Disease Resistance of Mechanically Injured Banana Fruit During Storage.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of Methyl Jasmonate on Fruit Quality and Disease Resistance of Mechanically Injured Banana Fruit During Storage.Food science & nutrition · 2026Article
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11 authors.
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Abstract
Mechanical damage to banana fruit during transportation leads to substantial quality loss and shortened shelf life. This study investigated the effects of different concentrations (10, 20, and 50 μM) of methyl jasmonate (MeJA) on mechanically injured banana fruits stored at 25°C for 14 days. The results showed that the 10 μM MeJA treatment was identified as optimal, delaying the respiration peak by 2 days and maintaining fruit greater firmness (95.86 N) on Day 14. It also effectively suppressed the rise in ripening index, decay rate, total soluble solids (TSS) content, and malondialdehyde (MDA) content, thereby preserving better appearance and edible quality. In addition, 10 μM MeJA enhanced antioxidant enzyme activities and strengthened the activities of enzymes associated with disease resistance. On Day 14, the activities of ascorbate peroxidase (APX) and phenylalanine ammonia-lyase (PAL) were significantly higher than those of the control by 2.02- and 1.73-fold, respectively. Meanwhile, the activities of peroxidase (POD), polyphenol oxidase (PPO), β-1,3-glucanase (GLU), and chitinase (CHT) were maintained at levels 48.37%, 37.30%, 13.61%, and 47.77% higher than the control, respectively, at the end of storage. This study indicated that treatment with 10 μM MeJA effectively enhanced the antioxidant ability and disease resistance of mechanically injured banana fruits, thereby maintaining fruit quality during storage and improving the storability.
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