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The effect of methyl jasmonate on free fatty acids content in ripening tomato fruits

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Biologia Plantarum

Abstract

The effect of methyl jasmonate (JA-Me), applied to mature green tomato fruits cv. Modena, on the content of some fatty acids in ripe fruits was studied. Methyl jasmonate greatly increased content of linolenic acid and in the lesser degree decreased the amount of linoleic acid. The ratio of linolenic acid to linoleic acid content increased 4.5–7.7 times in methyl jasmonate treated samples in comparison to untreated-controls. JA-Me did not affect the contents of lauric, myristic, palmitic, stearic, palmitoleic and oleic acids.

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Czapski, J., Horbowicz, M. & Saniewski, M. The effect of methyl jasmonate on free fatty acids content in ripening tomato fruits. Biol Plant 34, 71–76 (1992). https://doi.org/10.1007/BF02925793

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  • DOI: https://doi.org/10.1007/BF02925793

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