Changing of physiochemical properties and color development of mango fruit sprayed methyl Jasmonate

A key physical characteristic of mango cv. Manhachanok is its red color. The eye catching appearance good first impressions and can serve as a quality guide for consumers. This study was carried out to investigate the effectiveness of methyl jasmonate for enhancing uniform red color development in peel and for improving the quality of fruit in mango cv. Mahachanok. Methyl jasmonate at five concentrations (20, 40, 80 and 120 μL/mL) sprayed onto Trees 90 days after anthesis and compared with water. Fruit was harvested at 110 days after anthesis and stored at 15 °C. Physiochemical properties were then determined every three days. Mango fruit sprayed with 80 μL/mL methyl jasmonate had significantly higher phenylalanine ammonia lyase activity (PAL), higher concentration of phenolic compounds and greater total anthocyanin concentration than the control fruit. Physiochemical changed measured during the postharvest period indicated that the application of MJ increased L* and a* values of peel and decreased the hue angle values compared with those of the control. Application of MJ enhanced β-carotene, vitamin C, glucose, fructose, sucrose and SS/TA concentrations compared with the control while firmness was increased and weight loss was delayed. Sensory evaluation panelists detected changes in color of fruit during storage.