Preharvest application of methyl jasmonate increases fruit quality and antioxidant capacity in raspberries

Shiow Y. Wang, Wei Zheng

Research output: Contribution to journalArticlepeer-review

Abstract

The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity in black raspberry cv. Jewel (Rubus occidentales L) and red raspberry cv. Autumn Bliss (Rubus idaeus subsp.) were studied under field condition. Raspberries treated with MJ had higher soluble solids content, total sugars, fructose, glucose, sucrose and lower titratable acids (TAs), malic acid and citric acid than untreated fruit. MJ also significantly enhanced the content of flavonoids and the antioxidant capacities in the fruit. The cv. Jewel had higher soluble solids and lower TAs compared with the cv. Autumn Bliss. On the basis of fresh weight of fruit, 'Jewel' also had significantly higher anthocyanin, total phenolic content and antioxidant activity than 'Autumn Bliss'.

Original languageEnglish (US)
Pages (from-to)187-195
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume40
Issue number2
DOIs
StatePublished - Feb 1 2005
Externally publishedYes

Keywords

  • Flavonoids
  • Organic acids
  • Sugars

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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