Okra pod is sensitive to low temperature, which results in chilling injury under improper low-temperature storage. This study aimed to evaluate the effect of different concentrations of methyl jasmonate (MeJA) treatment on okra pod stored at 4 ± 1°C for 12 days and illuminate the mechanism of MeJA alleviating chilling injury. Compared to the control, MeJA treatments maintained lower relative electric conductivity (REC), chilling injury (CI) degree, and lignin content, as well as higher total soluble solids, total soluble sugar, pectin content, and chlorophyll content. The factor analysis was applied to comprehensively evaluate the effects of MeJA so that 1 μmol/L MeJA was screened as the optimum concentration to maintain the okra quality throughout the storage time. In contrast with control, MeJA not only accelerated the generation of antioxidant substances (phenolics and flavonoids) but also increased the superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD) activity, inhibited malondialdehyde (MDA), hydrogen peroxide (H2O2) content accumulation, and the polyphenol oxidase (PPO) activity. This work confirmed that MeJA could effectively alleviate chilling injury and maintain the quality during cold-stored by regulating reactive oxygen species (ROS) metabolism. These results provide theoretical guidance for the application of MeJA in okra storage and preservation.
Keywords: antioxidant system; chilling injury; factor analysis; methyl jasmonate; okra pod.
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.