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In this research, effects of aminoethoxyvinylglycine (AVG) and methyl jasmonate (MeJA) applied 2 weeks ahead of estimated harvest date on fruit color, firmness and individual phenolic compounds of three plum varieties wereinvestigated during the cold storage. Fruits of “BlackAmber”, “Black Beauty” and “Fortune” were kept at 0 ± 0.5 ° C temperature and 90 ± 5% relative humidity for 4 weeks. During the storage, decreases in  L *, chroma and hue angle values were observed. AVG treatments differed significantly ( p  &lt; 0.05) by control and MeJA treatment. In all plum varieties, AVG treatment resulted in significant increases in flesh firmness at the end of storage. MeJA increased significantly the firmness of “Black Beauty” and “Fortune” fruit at the end of storage. Chlorogenic acid was detected as major phenolic compound in plum varieties. AVG treatment to “Black Amber” fruit increased the contents of chlorogenic and  p -coumaric acid during storage, whereas it reduced chlorogenic and  p -coumaric acid content in “Fortune” fruit. MeJA treatment led to not only increase the contents of rutin, ferulic acid and naringenin in the fruits of “Black Beauty” and “Fortune” varieties during the storage but also significantly increase the kaempferol content in “Black Amber” and “Black Beauty” fruits. While AVG treatment compared to control significantly decreased the contents of chlorogenic acid, quercetin and naringenin in “Black Amber” fruits at the end of cold storage, it increased content of  p -coumaric acid. At the end of storage, AVG and MeJA treatments reduced significantly the content of ferulic acid in “Black Beauty” fruits. In addition, MeJA treatment significantly increased chlorogenic acid, ferulic acid and kaempferol contents in “Fortune” fruits.

international journal of food engineering

Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums ( Prunus  salicina  Lindell)