The use of jasmonic acid and methyl jasmonate in fruit crops.
Oliva H., Pérez M. del C., Mierch O., Enríquez G. A.
Author Affiliation: Estación Nacional de Frutales, Carretera de Pestana, km 2 1/2, Alquízar, La Habana, Cuba.
Ciencia y Técnica en la Agricultura, Cítricos y Otros Frutales 11 : 7-23
Abstract : In a first trial, orange, cv. Valencia Late, fruits were treated with jasmonic acid (JA) (0.5% in lanolin paste) and pummelo, cv. Marsh Jibarito, fruits were treated with JA or methyl jasmonate (MJ) (both at 0.5% in lanolin paste). All fruits were treated at an early stage of ripening. Orange fruits were also treated with JA at 0.5% applied to the abscission zone. JA and MJ application had no effect on fruit quality or the rate of ripening, but accelerated the loss of green colour. JA application to the abscission zone increased cellulase activity and decreased fruit retention force. In a second trial, Marsh Jibarito fruits were sprayed with various combinations of GA3 (20-60 p.p.m.), JA (20-1000 p.p.m.), MJ (1000 p.p.m.) and/or dihydrojasmonic acid (1000 p.p.m.) at full bloom or 17 days later. Fruit set 54 days after treatment was highest in trees sprayed with JA at 40 p.p.m. + GA3 at 40 p.p.m. 17 days after full bloom. In a third trial, fruits of the late-ripening mango cv. Bombay were treated with JA or MJ (both at 0.5%) before the start of ripening. Both compounds accelerated ripening of mango fruits.