European Food Research and Technology

, 221:731

Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit

Authors

  • J. Fernando Ayala-Zavala
    • Produce Quality and Safety Laboratory
    • Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)
  • Shiow Y. Wang
    • Fruit Laboratory, Plant Sciences Institute, Agricultural Research ServiceU.S. Department of Agriculture
    • Produce Quality and Safety Laboratory
  • Gustavo A. González-Aguilar
    • Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)
Original Paper

DOI: 10.1007/s00217-005-0069-z

Cite this article as:
Ayala-Zavala, J.F., Wang, S.Y., Wang, C.Y. et al. Eur Food Res Technol (2005) 221: 731. doi:10.1007/s00217-005-0069-z

Abstract

The antioxidant capacity, total anthocyanins, total phenolics, volatile compounds, and postharvest quality of strawberry fruit were evaluated after treatment with natural antimicrobial compounds and during storage at 7.5 °C. Strawberries treated with methyl jasmonate (MJ) in conjunction with ethanol (MJ-ETOH) showed higher antioxidant capacity, total phenolics, and anthocyanins than those treated with ethanol or control (non-treated). MJ-ETOH and ethanol treatments also increased volatile compounds during storage period. However, individual volatile compounds were affected differently. Methyl acetate, isoamyl acetate, ethyl hexanoate, butyl acetate, and hexyl acetate increased, while ethyl butanoate, 3-hexenyl acetate, and methyl hexanoate decreased during storage. The postharvest life was longer for those berries treated with MJ-ETOH and MJ than for those treated with ethanol or control fruit. In conclusion, strawberries treated with MJ-ETOH maintained an acceptable overall quality for the longest storage duration and retained higher levels of volatile compounds; also, berries treated with MJ showed the highest antioxidant capacity compared with other treatments during the postharvest period.

Keywords

AntioxidantVolatile compoundsMethyl jasmonateEthanolStrawberry

Abbreviations used

AAPH 2′,2′-azobis (2-amidinopropane) dihydroclorideORAC oxygen radical absorbance capacityR-PE (R)-phycoerithrinTrolox 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxilic acidTE Trolox equivalents

Copyright information

© Springer-Verlag 2005