Postharvest application of Methyl Jasmonate to extend shelf-life on yellow kiwifruit (Actinidia chinensis cv. Jinyan)

Methyl Jasmonate (MeJA) is a naturally occurring plant hormone derived from jasmonic acid which may play a pivotal role in regulating various physiological processes, including plant defence mechanisms, fruit ripening and senescence, as well as responses to biotic and abiotic stress factors. This study investigates the effects of MeJA treatments at two different concentrations (0.01 mM and 0.1 mM) on the post-harvest of yellow kiwifruit storage for 28 days at 20 degrees C. Treatment with 0.1 mM methyl jasmonate (MeJA) significantly delayed fruit ripening during storage. This effect was associated with the suppression of ethylene production and a concomitant increase in COQ release. As a result, fruits treated with the highest MeJA concentration exhibited significant differences in pulp color parameters (L*, a*, b*, and Delta E) and firmness compared to the control, maintaining their quality traits for up to 21 days of storage. These findings were further supported by hedonic analysis, which confirmed acceptable marketability of the fruits for up to 28 days of shelf life. In contrast, the 0.01 mM MeJA treatment resulted in ripening behavior similar to that of the control group, indicating limited efficacy at this concentration in delaying senescence. Nevertheless, the lower concentration led to a significant increase in polyphenol production, which contributed to the inhibition of postharvest pathogens such as Botrytis cinerea and Aspergillus niger. In conclusion, this study demonstrates that different concentrations of MeJA can distinctly influence both fruit ripening and the control of major postharvest diseases, highlighting its potential application in postharvest management strategies.