The effect of methyl jasmonate vapour on some characteristics of fruit ripening, carotenoids and tomatine changes in tomato (Lycopersicon esculentum Mill.)

Janusz Czapski, Marian Saniewski

Abstract


Tomato ripening in normal red-fruited cultivar (Fiorin) was delayed by treatment with methyl jasmonate (JA-Me) vapour. A visual scoring system for describing tomato ripening was used. Surface of fruits exposed to JA-Me vapour, increased in yellow and decreased in red as determined by HunterLab colour meter. JA-Me significantly altered the firmness of fruits after 21 days storage. Vapour of JA-Me enhanced the level of β-carotene in outer part (peel with 3 mm pericarp tissue) of fruit, while it had no effect in peeled fruit pericarp. JA-Me treatment decreased the level of lycopene in outer part and pericarp tissue, however, in outer part lycopene content decreased at a higher rate than in pericarp. Amount of tomatine in fruits treated with JA-Me had enhanced four-fold in outer part and by 62% in peeled fruit pericarp as compared with the control.

Keywords


Lycopersicon esculentum; methyl jasmonate; tomato fruits; ripening; firmness; carotenoids; tomatine

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