Abstract
The aim of this study was to find out how different postharvest temperatures and MeJA treatments affected the quality of table grapes, their antioxidant properties, and the amount of hydrogen peroxide and malondialdehyde they contained. For the investigation, postharvest Shine Muscat table grapes were treated with low and high temperatures and MeJA at concentrations of 10 and 100 μmol/L. The results indicated that treating grape berries with MeJA at concentrations of 10 and 100 μmol/L effectively reduced weight loss and mitigated the increase in soluble solid content while also mitigating the decrease in berry firmness and titratable acidity. Consequently, this treatment preserved the sensory and nutritional qualities of the berries and extended their shelf life. Meanwhile, the application of MeJA at a concentration of 10 μmol/L demonstrated superior effectiveness compared to the 100 μmol/L concentration and resulted in a significant enhancement of antioxidant activities by increasing levels of superoxide dismutase, catalase, ascorbate peroxidase, and polyphenol oxidase. Furthermore, the levels of hydrogen peroxide and malondialdehyde in the samples increased for all treatments throughout the storage period. Nevertheless, the levels of hydrogen peroxide and malondialdehyde generation following MeJA treatment remained much lower compared to samples treated at room temperature and low temperature. Therefore, the postharvest application of MeJA at a concentration of 10 μmol/L could play a critical role as a stimulator of fruit quality as well as enhance physicochemical parameters and antioxidant activities for extending the shelf life of grapes during storage.
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Claims 9
Claim · model-written summary
MeJA at 10 and 100 μmol/L reduced postharvest grape berry weight loss.
- Taxon
- grapee0
- Treatment
- MeJA at concentrations of 10 and 100 μmol/Le0
- Outcome
- weight losse0
- Direction
- reducede0
Not reportedComparator
Verbatim
e0“treating grape berries with MeJA at concentrations of 10 and 100 μmol/L effectively reduced weight loss”
Claim · model-written summary
MeJA at both concentrations mitigated the rise in soluble solid content.
- Taxon
- Grapet0
- Treatment
- MeJA at concentrations of 10 and 100 μmol/Le0
- Outcome
- soluble solid contente0
- Direction
- mitigated the increasee0
Not reportedComparator
Verbatim
e0“MeJA at concentrations of 10 and 100 μmol/L effectively reduced weight loss and mitigated the increase in soluble solid content”
t0“Grape”
Claim · model-written summary
MeJA at both concentrations mitigated loss of berry firmness and titratable acidity.
- Taxon
- Grapet0
- Treatment
- MeJA at concentrations of 10 and 100 μmol/Le0
- Outcome
- berry firmness and titratable aciditye0
- Direction
- mitigating the decreasee0
Not reportedComparator
Verbatim
e0“MeJA at concentrations of 10 and 100 μmol/L effectively reduced weight loss and mitigated the increase in soluble solid content while also mitigating the decrease in berry firmness and titratable acidity”
t0“Grape”
Claim · model-written summary
The MeJA treatment preserved sensory and nutritional qualities and extended berry shelf life.
- Taxon
- Grapet0
- Treatment
- MeJA at concentrations of 10 and 100 μmol/Le1
- Outcome
- sensory and nutritional qualities of the berries and extended their shelf lifee0
- Direction
- preservede0
Not reportedComparator
Verbatim
e0“this treatment preserved the sensory and nutritional qualities of the berries and extended their shelf life”
e1“treating grape berries with MeJA at concentrations of 10 and 100 μmol/L”
t0“Grape”
Claim · model-written summary
MeJA at 10 μmol/L was more effective than 100 μmol/L.
Verbatim
e0“MeJA at a concentration of 10 μmol/L demonstrated superior effectiveness compared to the 100 μmol/L concentration”
t0“Grape”
Claim · model-written summary
MeJA at 10 μmol/L significantly enhanced antioxidant enzyme activities.
Verbatim
e0“MeJA at a concentration of 10 μmol/L demonstrated superior effectiveness compared to the 100 μmol/L concentration and resulted in a significant enhancement of antioxidant activities by increasing levels of superoxide dismutase, catalase, ascorbate peroxidase, and polyphenol oxidase”
t0“Grape”
Claim · model-written summary
Hydrogen peroxide and malondialdehyde increased during storage under all treatments.
Verbatim
e0“the levels of hydrogen peroxide and malondialdehyde in the samples increased for all treatments throughout the storage period”
t0“Grape”
Claim · model-written summary
MeJA produced lower hydrogen peroxide and malondialdehyde levels than room and low temperature treatments.
Verbatim
e0“the levels of hydrogen peroxide and malondialdehyde generation following MeJA treatment remained much lower compared to samples treated at room temperature and low temperature”
t0“Grape”
Claim · model-written summary
The authors recommend 10 μmol/L MeJA after harvest to improve fruit quality and shelf life.
Verbatim
e0“the postharvest application of MeJA at a concentration of 10 μmol/L could play a critical role as a stimulator of fruit quality as well as enhance physicochemical parameters and antioxidant activities for extending the shelf life of grapes during storage”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.