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Research evaluates methyl jasmonic acid effects on watermelon quality, indicating potential for improved fruit properties.
AbstractPresent research was carried out to evaluate the effect of different concentration (0-8 mM) of methyl jasmonic acid on physicochemical, phytochemical and antioxidant properties. Results showed that watermelon fruit could be treated by 6 mM of methyl jasmonic acid to minimize weight loss, maintain firmness, total soluble solid content, ascorbic acid content, titratable acidity, total phenolic content, total flavonoid content, total antioxidant capacity, radical scavenging capacity in watermelon fruit.
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Nguyen Phuoc Minh (2025) studied this question.
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