Methyl jasmonate reduces chilling injury symptoms and enhances colour development of ‘Kent’ mangoes

Treatment of mango ( Mangifera indica cv ‘Kent’) fruits with methyl jasmonate (MJ) vapour for 20 h at 20 °C reduced chilling injury (CI) symptoms and enhanced skin colour development. MJ at 10 −4 M was the most effective concentration for reducing CI and decay in fruits stored at 5 °C followed by 7 days at 20 °C (shelf‐life period). The use of 10 −5 M MJ enhanced yellow and red colour development of mangoes stored at 20 °C. These fruits possessed higher L *, a * and b * values than untreated fruits and those treated with 10 −4 M MJ. Ripening processes were inhibited by cold storage (5 °C) in control fruits. After cold storage and shelf‐life period, fruits treated with 10 −5 M MJ ripened normally and contained the highest total soluble solids (TSS). These fruits also maintained higher sugar and organic acid levels than fruits subjected to other treatments. We concluded that MJ treatment could be used to reduce decay and CI symptoms and also to improve colour development of mango fruits without adversely affecting quality.