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

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. Fruits were sampled every 7 days to determine the CI index, malondialdehyde (MDA) content, electrolyte leakage (EL), then transferred to room temperature (25±2 ºC, 70±2% RH) for ripening and analyzed for CI index, MDA content, EL, and ripening quality. The results show that mango fruits showed CI symptoms after 21 days of storage at 5 ºC and were unacceptable for consumption after 28 days of cold storage and after transfer to room temperature. SA and MJ treatments significantly reduced CI, MDA content, and EL in the mango skin and pulp during cold storage and after transfer to room temperature. Dipping fruits in 0.1 mM MJ, 1 mM MJ, and 0.1 mM SA reduced CI of cold storage and after transfer to room temperature up to 35 days, whereas dipping in 1 mM SA prolonged this up to 42 days without affecting fruit firmness, percentages of TA, and skin color (°Hue values) of the ripe fruits.