†Present address: Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
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Research Article
Time of methyl jasmonate application influences the development of ‘Cripps Pink’ apple fruit colour
Article first published online: 30 AUG 2012
DOI: 10.1002/jsfa.5851
Copyright © 2012 Society of Chemical Industry
Issue
Journal of the Science of Food and Agriculture
Volume 93, Issue 3, pages 611–618, February 2013
Additional Information
How to Cite
Shafiq, M., Singh, Z. and Khan, A. S. (2013), Time of methyl jasmonate application influences the development of ‘Cripps Pink’ apple fruit colour. J. Sci. Food Agric., 93: 611–618. doi: 10.1002/jsfa.5851
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†Present address: Institute of Horticultural Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
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‡Department of Horticulture, PMAS University of Arid Agriculture, Rawalpindi, Pakistan.
Publication History
- Issue published online: 28 JAN 2013
- Article first published online: 30 AUG 2012
- Manuscript Accepted: 15 JUL 2012
- Manuscript Revised: 1 MAY 2012
- Manuscript Received: 5 JUN 2011
- Abstract
- Article
- References
- Cited By
Keywords:
- anthocyanin;
- chlorogenic acid;
- cyanidin 3-galactoside;
- flavonoids;
- phloridzin quercetin glycosides
Abstract
BACKGROUND: The effects of time and numbers of pre-harvest sprays of methyl jasmonate (MJ) on the development of red blush, export-grade fruit, accumulation of flavonoids in fruit skin and quality of ‘Cripps Pink’ apple were investigated in 2005 and 2006. In the first experiment during 2005, whole trees were sprayed once with 10 mmol L−1 MJ at weekly intervals from 155 to 183 days after full bloom (DAFB). In second experiment during 2006, different numbers of sprays (0, 1, 2, 3, 4, 5 or 6) of 5 mmol L−1 MJ were applied from 151 to 179 DAFB.
RESULTS: A single spray of MJ (10 mmol L−1) at 169 DAFB resulted in the highest increase in the red blush, export-grade fruit, accumulation of anthocyanins, cyanidin 3-galactosides, chlorogenic acid, phloridzin, flavanols and flavonols in fruit skin as compared to all other treatments without affecting fruit quality. A single spray of 5 mmol L−1 MJ at 186 DAFB was more effective in improving red blush, export-grade fruit and accumulation of anthocyanins in fruit skin as compared to its multiple applications. The exposed sides of fruit developed better colour than the shaded sides, regardless of time and numbers of MJ sprays. Time of a single spray of MJ is more effective than its multiple applications.
CONCLUSIONS: A single pre-harvest spray of MJ (10 mmol L−1) at 169 DAFB or MJ (5 mmol L−1) at 186 DAFB was effective in improving the red blush and export grade fruit through accumulation of flavonoids in fruit skin without adversely affecting quality at harvest. © 2012 Society of Chemical Industry