Effect of methyl jasmonate and methyl salicylic acid on the shelf life of mango CV ‘Dashehari’ under ambient conditions

Abstract

Mango fruits are highly perishable in nature and shelf life limited to 4 to 6 days under normal conditions. To prolong the availability of fruits, post-harvest treatments were used for enhancing the shelf life under ambient conditions. Mango fruits CV ‘Dashehari’ was treated with methyl jasmonate (MJA) @ 0.01%, methyl salicylic acid (MSA) and untreated fruits served as control. The fruits were packaged and stored under ambient conditions. During storage and ripening fruits were assessed for morphophysico- biochemical attributes at regular intervals of 0, 3, 5, 7, and 9 days. The fruits treated with MJA were found to have cumulative physiological loss in weight (CPLW) 15.57 per cent compared to 17.79 per cent in MSA and 18.22 per cent in control on the 9th day of storage. Firmness of the fruits was found to be 0.36, 0.25, 0.24and Kg/cm2 in MJA, MSA and control fruits respectively, on the 9th day of storage. The TSS of fruits observed to be 25.63 o B in MJA, 25.36 o B in MSA and 25.13 o B in control fruits. The antioxidants of the fruits were found to be 1.98 milli moles trolox equivalent /gm in Mej, 1.72 milli moles trolox equivalent/gm in MSA and 1.52 milli moles trolox equivalent/gm in control fruits on the 9th day of storage. Conclusively the MJA treated fruits could be stored for 9 days compared to control fruits for 5 days and MSA treated for 7 days.