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Preharvest application of methyl jasmonate increases fruit quality and antioxidant capacity in raspberries
Author(s) -
Wang Shiow Y.,
Zheng Wei
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00930.x
Subject(s) - preharvest , rubus , blowing a raspberry , titratable acid , methyl jasmonate , chemistry , peonidin , horticulture , anthocyanin , food science , citric acid , sucrose , malvidin , botany , biology , postharvest , cyanidin , biochemistry , delphinidin , gene
Summary The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity in black raspberry cv. Jewel ( Rubus occidentalis L) and red raspberry cv. Autumn Bliss ( Rubus idaeus subsp.) were studied under field condition. Raspberries treated with MJ had higher soluble solids content, total sugars, fructose, glucose, sucrose and lower titratable acids (TAs), malic acid and citric acid than untreated fruit. MJ also significantly enhanced the content of flavonoids and the antioxidant capacities in the fruit. The cv. Jewel had higher soluble solids and lower TAs compared with the cv. Autumn Bliss. On the basis of fresh weight of fruit, ‘Jewel’ also had significantly higher anthocyanin, total phenolic content and antioxidant activity than ‘Autumn Bliss’.