Cold storage preserves lemon fruit quality; however, it can result in significant chilling injury (CI). The effects of pre- and post-harvest methyl jasmonate (MeJA) treatments at four concentrations (0, 0.1, 0.3, and 0.5 mM) on CI and sensory quality of lemons during 80 d of storage at 7-10 °C were investigated. Both pre- and post-harvest MeJA treatments reduced CI, weight loss (WL) and maintained higher firmness, total soluble solids (TSS), and total acidity (TA) than in the controls. Antioxidant enzyme activities decreased in the control fruit but increased in both pre- and post-harvest MeJA-treated fruit. In addition, phospholipase D (PLD) and lipoxygenase (LOX) activities and malondialdehyde (MDA) content were higher in the control than in the MeJA-treated fruit. Pre-harvest MeJA treatment generally preserved fruit better than post-harvest MeJA treatment, with the best results observed when MeJA was applied at 0.3 mM, which enhanced the antioxidant system of the lemon fruits, thus reducing the post-harvest incidence of chilling injury. These results have important implications for improved fruit quality post-harvest.
Keywords: cold storage; fruit preservation; lemon; methyl jasmonate.