Methyl Jasmonate-based Food Preservation Solution

The application of methyl jasmonate can improve the antioxidant capacity and phenolic content of fruit, thereby prolonging the shelf life of fruit, improving fruit quality and reducing chilling injury. Aprofood deeply explores the mechanism of action of MeJA and is committed to providing comprehensive food preservation solutions to customers around the world.

Overview of Methyl Jasmonate

Among plant volatiles, methyl jasmonate (MeJA), a phytohormone of the jasmonic acid (JA) family, was originally identified from the flowers of Jasmine grandis and has been shown to be widely distributed in the plant kingdom. MeJA is produced in the octadecane pathway by linoleic acid oxidation and is known to regulate important aspects of plant physiology, acting as a signal in plant cellular responses and regulating the biosynthesis of other plant hormones. MeJA induces oxidative stress and accumulation of secondary metabolites in plant cells. The need to develop environmentally friendly strategies to enhance plant defenses and enhance the nutritional value of foods has stimulated the use of exogenous MeJA as a tool to modulate plant properties.

Mechanisms of Methyl Jasmonate in Food Preservation

Enhance the antioxidant capacity of fruit
Superoxide dismutase (SOD), polyphenol oxidase (PPO), catalase (CAT), ascorbate peroxidase (APX), and cinnamyl alcohol dehydrogenase (CAD) activities were enhanced with MeJA, and reduce the content of reactive oxygen species (ROS) in postharvest fruit.

Improve postharvest quality by increasing levels of beneficial compounds
MeJA improves postharvest fruit quality mainly by increasing the yield of volatiles, phenolics and unsaturated fatty acids. For example: MeJA modulates the production of terpenes (i.e., lactones and carotenoids) and esters, improving sensory characteristics of postharvest fruit such as flavor and odor.

Delay fruit senescence
MeJA delays fruit senescence, primarily by improving color appearance and firmness and delaying water loss. For example, MeJA effectively inhibited peel browning by maintaining the content of lychee anthocyanins and (–)-epicatechin, thereby delaying the accumulation of lipofuscin-like compounds.

Anti-pathogenic infection
MeJA exhibited strong antifungal activity, inhibiting spore germination, spore production and germ tube elongation. Second, MeJA can induce the production of JA and ETH signaling defense pathways and defense enzymes, such as chitinase, β-1,3-glucanase, antioxidant enzymes, and PAL.

Our Solutions

Aprofood deeply studies the mechanism of action of MeJA and will apply it to the preservation of fruits and vegetables. With our rich experience and expertise, we have the ability to provide comprehensive food preservation solutions based on methyl jasmonate for global customers.

• Our focus is on the preservation of fruit, which is the best application of phytohormones. In our solution, the types and sources of fruits are not limited.
• We have the ability to deeply study the mechanism of action of methyl jasmonate at various stages of fruit. Although postharvest application is the most common, preharvest application may also affect internal fruit ripening and related compound synthesis signaling pathways.
• Our solutions also include the customization of methyl jasmonate in combination with other phytohormones and chemical, physical, and biological methods, as well as its development as a bioactive material for food packaging, etc. The final preservation effect is our key evaluation.

Our Advantages

Multiple phytohormone options

Experienced in fruit preservation

Combining multiple methods

Solutions can be customized

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for fruit and vegetable preservation.

References

1. Wang, S., Shi, X., Liu, F., & Laborda, P. (2021). Effects of exogenous methyl jasmonate on quality and preservation of postharvest fruits: A review. Food chemistry, 353, 129482.
2. Wu, X., Hu, Q., Liang, X., Chen, J., Huan, C., & Fang, S. (2022). Methyl jasmonate encapsulated in protein-based nanoparticles to enhance water dispersibility and used as coatings to improve cherry tomato storage. Food Packaging and Shelf Life, 33, 100925.