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Cucumbers  (Cucumis sativus  L.) and zucchini squash  (Cucurbita pepo  L.) were pressure-infiltrated (82.7 kPa for 3 min) with methyl jasmonate (MJ) in aqueous suspension and then stored at a chilling temperature of 5C. Control fruit were infiltrated with distilled water and handled in a similar manner. Treatment with MJ delayed the onset and reduced the severity of chilling injury symptoms in both cucumbers and zucchini squash. Analysis of polyamines in zucchini squash showed that putrescine increased with time in storage at 5C, while spermidine and spermine decreased during the same period. MJ treatment did not have an appreciable effect on putrescine, but the treated fruit maintained higher levels of spermidine and spermine than the control fruit throughout storage at 5C.

ALLEVIATION OF CHILLING INJURY IN CUCUMBERS AND ZUCCHINI SQUASH BY METHYL JASMONATE