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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0006-291x(91)91596-5

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ISSN

1438-2385

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Methyl jasmonate in conjunction with ethanol treat

Authors: J Fernando AyalaZavala Shiow Y Wang Chien Y Wang Gustavo A GonzálezAguilar
Publish Date: 2005/08/04
Volume: 221, Issue: 6, Pages: 731-
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Abstract

The antioxidant capacity total anthocyanins total phenolics volatile compounds and postharvest quality of strawberry fruit were evaluated after treatment with natural antimicrobial compounds and during storage at 75 °C Strawberries treated with methyl jasmonate MJ in conjunction with ethanol MJETOH showed higher antioxidant capacity total phenolics and anthocyanins than those treated with ethanol or control nontreated MJETOH and ethanol treatments also increased volatile compounds during storage period However individual volatile compounds were affected differently Methyl acetate isoamyl acetate ethyl hexanoate butyl acetate and hexyl acetate increased while ethyl butanoate 3hexenyl acetate and methyl hexanoate decreased during storage The postharvest life was longer for those berries treated with MJETOH and MJ than for those treated with ethanol or control fruit In conclusion strawberries treated with MJETOH maintained an acceptable overall quality for the longest storage duration and retained higher levels of volatile compounds also berries treated with MJ showed the highest antioxidant capacity compared with other treatments during the postharvest period

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