Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1612: Improving Postharvest Quality of ‘Tango’ Mandarin Using a Preharvest Sonicated Nanoemulsion-Based Delivery System of Methyl Jasmonate and 1-Naphthaleneacetic Acid
Foods doi: 10.3390/foods15091612
Authors:
Muhammad Nadeem
KeAndre Leaks
Julia Sage Adamson Felix
Tahir Mahmood Qureshi
Ahmed Abdullah
Zafar Iqbal
Muhammad A. Shahid

The use of nanotechnology-based delivery systems along with growth regulators of plants is a promising approach to increase the quality of fruits postharvest. This experiment was aimed at determining the impact of sonicated nanoemulsions containing methyl jasmonate (MeJA) and 1-naphthaleneacetic acid (NAA) on the quality of postharvest Tango mandarin. The findings showed the samples treated improved fruit weight, diameter, firmness and juice percentage significantly compared to the control sample. TMJ4 (10.0 µM L−1) was the most effective treatment at preserving the fruit firmness, whereas TMJ3 (7.5 µM L−1) was the best treatment at improving the internal quality characteristics, such as total soluble solids, sugar–acid ratio, phenolics, flavonoids, flavonols, and antioxidant activity. Reduction in titratable acidity and a subsequent increase in sugar-to-acid ratio indicated a better maturation behavior and flavor profile of the fruit. The augmented retention of bioactive compounds implies the stimulation of secondary metabolite pathways and stress tolerance. The results suggest that nanoemulsion delivery of methyl jasmonate and NAA by sonication is an efficient method of enhancing the quality of the postharvest and prolonging the shelf life of Tango mandarin.