Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Junmatong, Chanikan; Uthaibutra, Jamnong; Boonyakiat, Danai; Faiyue, Bualuang; Saengnil, Kobkiat

doi:10.5539/jas.v4n10p126

Public

Reduction of Chilling Injury of ‘Nam Dok Mai No. 4’ Mango Fruit by Treatments with Salicylic Acid and Methyl Jasmonate

Published in Journal of Agricultural Science • Aug 23, 2012

Authors:

Chanikan Junmatong

Jamnong Uthaibutra

Danai Boonyakiat

Abstract

This study determined the effects of salicylic acid (SA) and methyl jasmonate (MJ) on chilling injury (CI) of stored mangoes at low temperature. Mango fruits cv. Nam Dok Mai No.4 were dipped in SA and MJ at concentrations of 0.1 and 1 mM for 10 minutes and stored at 5±1 ºC with 90±2% RH for 42 days....

Subject

Salicylic acid

Chemistry

Ripening

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