Effect of different concentrations of Methyl Jasmonate dipping in reducing chilling injury and changes in peel and pulp colour of Pisang Mas Musa sapientum var. Mas

Khaleel Al-Hasan, . and Salmah Yusof, . and Jinap Selamat, . and Sharifah Kharidah, . (1999) Effect of different concentrations of Methyl Jasmonate dipping in reducing chilling injury and changes in peel and pulp colour of Pisang Mas Musa sapientum var. Mas. [Proceedings Paper]

In this study Pisang Mas at commercial maturity was dipped into different concentration of methyl jasmonate 10 25 50 100 500 and 1000 M before storage at low temperature. Untreated fruit stored immediately at 14 1 degree celcius 68-85RH served as control. Changes in the peel and pulp colour of Pisang Mas were evaluated during storage. Manifestations of chilling injury were determined by visual observation with a subjective score ranging from 1-4. Although chilling injury symptoms were evident in all treated fruit fruit dipped into 10 M had a higher score of chilling injury. Concentrations higher than 10M were found not to be significantly different in reducing symptoms of chilling injury. Although methyl jasmonate did not affect peel colour nevertheless pulp colour was slightly affected. Results obtained in this study indicate that dipping fruit into different concentrations of methyl jasmonate before storage at low temperature 14 1 degree celcius 68-85RH could not significantly extend the shelf life.

Full text available from:

Abstract

In this study Pisang Mas at commercial maturity was dipped into different concentration of methyl jasmonate 10 25 50 100 500 and 1000 M before storage at low temperature. Untreated fruit stored immediately at 14 1 degree celcius 68-85RH served as control. Changes in the peel and pulp colour of Pisang Mas were evaluated during storage. Manifestations of chilling injury were determined by visual observation with a subjective score ranging from 1-4. Although chilling injury symptoms were evident in all treated fruit fruit dipped into 10 M had a higher score of chilling injury. Concentrations higher than 10M were found not to be significantly different in reducing symptoms of chilling injury. Although methyl jasmonate did not affect peel colour nevertheless pulp colour was slightly affected. Results obtained in this study indicate that dipping fruit into different concentrations of methyl jasmonate before storage at low temperature 14 1 degree celcius 68-85RH could not significantly extend the shelf life.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Summaries En Ms
AGROVOC Term:	MUSA PARADISIACA
AGROVOC Term:	PEEL
AGROVOC Term:	METHYL JASMONATE
AGROVOC Term:	STORAGE
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:28
URI:	http://webagris.upm.edu.my/id/eprint/16857

Actions (login required)

View Item