Enhancing the antioxidant content of carambola (Averrhoa carambola) during cold storage and methyl jasmonate treatments

Abstract Cold storage is commonly used to transport fruits to international markets, however, tropical fruits are susceptible to chilling injury. Jasmonic acid can reduce the incidence of chilling injury in tropical and subtropical fruit by application through spraying or dipping. The aim of this study was to assess effect of methyl jasmonate on the oxidative stress response of carambola ( Averrhoa carambola ), and consequently the quality of the fruit. Freshly harvested carambola were exposed to chilling storage at 6 °C and 60–70% relative humidity for 16 days, after treatment with methyl jasmonate (0.01, 0.1, 0.2 and 0.5 mM MeJA) or water alone as a control. Soluble solids content, titratable acidity, ascorbic acid, total phenolics content and antioxidant activity were assessed, along with PAL, POD and PPO enzymatic activity. MeJA application significantly repressed ( P P