The effects of methyl jasmonate treatments on eggplant stored in modified atmosphere conditions

Study was carried out to determine the quality changes of Methyl Jasmonate treatments during the storage of the Anamur Karasi Eggplant harvested at the Gevaş district of Van. Eggplant fruits were first pre-cooled at 10 °C for 1 day. Then, based on their size, the fruits were divided into 3 different groups. The first group of fruits was immersed in pure water as a control and the second group was immersed in 1 μM Methyl Jasmonate (MeJA) solution for 10 minutes while the third group was immersed in 5 μM Methyl Jasmonate (MeJA) solution for 10 minutes. The eggplant fruits were placed in the foam plates considering their maturity levels, and then they were covered with the stretch film and kept for 21 days in storage with 10 °C and 20 °C temperature and 90-95% relative humidity. During the storage period; total phenolics, total antioxidant activity, lipid peroxidation, antioxidative enzyme analyzes, analysis of the gas composition of the packaging, weight loss, fruit skin color, fruit pulp color, calyx color, soluble solid content, titratable acidity and total phenolics analyzes were performed. As a result of the study, it can be stated that fruit quality was protected for 21 days at 20 °C and for 15 days at 10 °C. In addition, it was determined that methyl jasmonate treatment, which is an alternative treatment after harvest, protects fruit quality better during storage, and 1 μM methyl jasmonate dose at 20 °C is also more efficient in terms of extension of storage period and quality parameters. Key words: Storage, MAP, Metil jasmonate, Eggplant.