Effects of methyl jasmonic acid on storage injury of 'Nok-Kwang' hot pepper fruits during modified atmosphere storage

摘要

'Nok-Kwang' hoi pepper (Capsicum annuum L.) fruits were sealed with 0.025 mm PE film or PVC wrap film and stored at 18 or 8 deg C. At both temperatures, use of 0.025 mm PE film reduced weight loss below 1.0 percent and increased CO_2 concentration to2.0-5.0 percent which is beneficial to storage of hot pepper fruils. However, hot pepper fruits stored at 18 deg C completely lost their marketability due to severe weight loss and decay incidence after 10 days. In order to control decay and seed browning of hot pepper fruits, methyl Jasmonic acid (MeJA) was treated. The occurrence of decay and seed browning at 8"C was more effectively reduced by low concentration of 50 and 100 mu L/12 L MeJA than by high concentration of 300 and 600 mu L/12 L Emit quality during storage was maintained in low concentration of MeJA.