Effect of Methyl Jasmonate on Physical and Chemical Properties of Mango Fruit cv. Nam Dok Mai

The effect of methyl jasmonate (MeJA) on anthracnose severity and physical and chemical properties of mango fruit cv. Nam Dok Mai was investigated. The mango fruit were harvested at the mature-green stage and the fruit surface was disinfected with 100 ppm sodium hypochlorite solution. The fruit samples were then fumigated with 30 ppm MeJA in an enclosed container at 25 °C for 6 h, and subsequently stored at 13 °C for 18 days. Non-treated fruit were used as the control. The results showed that MeJA had no effect on anthracnose severity, stem end rot disease and color change. MeJA treatment induced ethylene production and enhanced the accumulation of β-carotene content throughout the storage period compared with non-treated fruit. This result indicated that MeJA treatment may be used to increase the accumulation of β-carotene content of mango fruit during storage at low temperature