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

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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.

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Acknowledgment

We thank Heloisa Filgueiras, David Spaulding, Hilarine Repace and Humberto González-Ríos for their technical and statistical assistance

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Authors and Affiliations

  1. Produce Quality and Safety Laboratory, Beltsville, MD, 20705-2350, USA

    J. Fernando Ayala-Zavala & Chien Y. Wang

  2. Fruit Laboratory, Plant Sciences Institute, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD, 20705-2350, USA

    Shiow Y. Wang

  3. Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria. Hermosillo, Sonora, 83000, México

    J. Fernando Ayala-Zavala & Gustavo A. González-Aguilar

Authors
  1. J. Fernando Ayala-Zavala
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  2. Shiow Y. Wang
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  3. Chien Y. Wang
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  4. Gustavo A. González-Aguilar
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Correspondence to Chien Y. Wang.

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Ayala-Zavala, J.F., Wang, S.Y., Wang, C.Y. et al. Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit. Eur Food Res Technol 221, 731–738 (2005). https://doi.org/10.1007/s00217-005-0069-z

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  • DOI: https://doi.org/10.1007/s00217-005-0069-z

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