Effect of methyl jasmonate, salicylic acid and ascorbic acid on quality parameters of strawberry (Fragaria x ananassa Duch) fruit during cold storage

Introduction. The objective of this work was to investigate the combined solution effects of methyl jasmonate, salicylic acid and ascorbic acid on storability of Strawberry fruits. Materials and methods. The anthocyanins were quantified by the pH differential method. Total phenolic compounds were determined by method using Folin-Ciocalteau reagent. FRAP assay was applied in order to determine antioxidant activity. Determination of individual anthocyanins by HPLC was performed by a Varian- Prostar-500 series liquid chromatograph. The texture analyses of the strawberries were carried out using a Texture Analyser. Results and discussion. Effect of combined solution of Methyl jasmonate (MJ), Salicylic acid (SA) and Ascorbic acid (AA) on storability of strawberry fruits (Victoria and Camarosa varieties) was investigated. Treatment with MJ, SA and AA positively influenced on the level of content of vitamin C strawberries fruits during storage.Total anthocyanins in the control samples of Victoria gradually decreased from 21.35 +/- 1.06 to Received in 13.35 +/- 0.66 mg100g(-1) on the 13-th day of storage. As to the treated samples, anthocyanins content reduced to 15.49 +/- 0.77mg100g(-1). In the samples of Camarosa total anthocyanins reduced from 46.93 +/- 2.34 to 20.41 +/- 1.02 and to 34.59 +/- 1.72 mg per 100 g fruits in control and treated samples respectively. Total phenolic compounds (TPC) in the control samples of Victoria initially was equal to 129.86 +/- 6.49 mg100g(-1) and at the end of experiment, it reduced to 111.15 +/- 5.55 mg100g(-1). Whereas, in the treated sample TPC was unchanged. TPC in Camarosa initially was by 40% more than in Victoria, i.e. 181.51 +/- 9.07 mg100g(-1). After 13 days of storage, TPC reduced to 131.00 +/- 6.55 and to150.02 +/- 7.50 mg100g(-1) in the control and treated samples respectively. Effect of treatment was statistically and practically significant. During storage period, antioxidant activity of the fruits decreased gradually. Change in antioxidant activity of the treated samples was less significant than in untreated sample. i.e by 17.9 and 23.3 % for the fruits of Victoria and Camarosa varieties respectively. Main anthocyanin in the fruits of both varieties was Pelargonidin-3-O-glucoside. Its initial content in the fruits was 68.45 +/- 3.42 and 65.28 +/- 3.26 % of total anthocyanins for Victoria and Camarosa varieties respectively. Conclusion Treatment of fruits of strawberry with combined solutions of methyl jasmonate, salicylic acid and ascorbic acid positively influenced on storability of the fruits. Maintenance of anthocyanins and total phenolics as well as antioxidant potential during storage period was statistically significantly increased. Treatment with combined solution resulted in improvement of texture of fruits during storage process.