Effect of Postharvest Methyl Jasmonate Treatment on Early-Matured “Hass” Avocado Fruit Exocarp Colour Development during Ripening  

作　　者：Kingsly Shikwambana Tieho P. Mafeo Nhlanhla Mathaba Kingsly Shikwambana;Tieho P. Mafeo;Nhlanhla Mathaba(School of Agriculture and Environmental Sciences, Faculty of Science and Agriculture, University of Limpopo, Sovenga, Polokwane, South Africa;Postharvest Management and Food Security, School of Agricultural Science, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa)

机构地区：[1]School of Agriculture and Environmental Sciences, Faculty of Science and Agriculture, University of Limpopo, Sovenga, Polokwane, South Africa [2]Postharvest Management and Food Security, School of Agricultural Science, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Nelspruit, South Africa

出　　处：《Agricultural Sciences》2021年第8期875-887,共13页农业科学（英文）

摘　　要：Poor exocarp colour development is a common postharvest problem for early harvested “Hass” avocado fruit during ripening, which affects fruit quality and consumer preference. Therefore, measures to improve “Hass” avocado fruit colour developments are of great importance in the industry. This study investigated the effectiveness of postharvest methyl jasmonate treatment to improve early matured “Hass” avocado fruit exocarp colour during ripening. The results showed that T1 (10 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) and T2 (100 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) MeJA treatment increased visual colour, and decreased objective colour parameters (L*, <em>C</em>* and <em>h</em><span style="white-space:nowrap;">&#730;</span>) during ripening when compared with control fruit. Moreover, MeJA treated “Hass” avocado fruits had lower total chlorophyll content and higher total anthocyanin and cyanidin-3-O-glucoside concentration during ripening. In conclusion, “Hass” avocado fruit post-harvest treated with either T1 (10 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) or T2 (100 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) MeJA concentration improved exocarp quality attributes such as colour parameters (L*, <em>C</em>* <em>h</em><span style="white-space:nowrap;">&#730;</span> and visual colour) and pigments (total anthocyanin and cyanidin-3-O-glucoside) during ripening, therefore, can be recommended for avocado fruit.Poor exocarp colour development is a common postharvest problem for early harvested “Hass” avocado fruit during ripening, which affects fruit quality and consumer preference. Therefore, measures to improve “Hass” avocado fruit colour developments are of great importance in the industry. This study investigated the effectiveness of postharvest methyl jasmonate treatment to improve early matured “Hass” avocado fruit exocarp colour during ripening. The results showed that T1 (10 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) and T2 (100 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) MeJA treatment increased visual colour, and decreased objective colour parameters (L*, <em>C</em>* and <em>h</em><span style="white-space:nowrap;">&#730;</span>) during ripening when compared with control fruit. Moreover, MeJA treated “Hass” avocado fruits had lower total chlorophyll content and higher total anthocyanin and cyanidin-3-O-glucoside concentration during ripening. In conclusion, “Hass” avocado fruit post-harvest treated with either T1 (10 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) or T2 (100 μmol<span style="white-space:nowrap;">&#8729;</span>L^{<span style="white-space:nowrap;">&#8722;</span>1}) MeJA concentration improved exocarp quality attributes such as colour parameters (L*, <em>C</em>* <em>h</em><span style="white-space:nowrap;">&#730;</span> and visual colour) and pigments (total anthocyanin and cyanidin-3-O-glucoside) during ripening, therefore, can be recommended for avocado fruit.

关 键 词：AVOCADO COLOUR Methyl Jasmonate Anthocyanin Cyanidin-3-O-Glucoside 

分 类 号：S66[农业科学—果树学]