Postharvest melatonin application attenuates browning, delays softening, and maintains the antioxidant potential of jackfruit bulbs
Jashanpreet Kaur, Zora Singh, Muhammad Sohail Mazhar, Hafiz Muhammad Shoaib Shah, Ebenezer Afrifa‐Yamoah, Andrew Woodward
Abstract
Although the impact of postharvest melatonin (MLT) application in extending the storage life of horticultural produce has been widely studied, its effect in jackfruit remains unknown. This investigation evaluates the influence of MLT dip application (0, 0.05, 0.1, and 0.2 mM) on browning, softening and oxidative stress in cold-stored jackfruit bulbs over a period of 20d. All MLT treatments reduced browning index and oxidative stress, while activities of browning-related enzymes were comparatively lower in the 0.1 mM MLT treatment. Treatment with 0.2 mM MLT maintained elevated levels of antioxidants as compared to control. Higher bulb firmness, total pectin and cellulose content with considerably lower activities of cell wall degrading enzymes were observed in all MLT treatments. In conclusion, MLT (0.1 and 0.2 mM) is an effective treatment for mitigating postharvest browning and oxidative stress in addition to delaying fruit softening and maintaining the antioxidant potential of cold-stored jackfruit bulbs. • MLT reduced FWL, maintained higher AsA, GSH, TCC, TPC, and TFC in jackfruit bulbs. • MLT mitigated oxidative stress, reduced BI, PPO and POD activity in jackfruit. • MLT maintained higher bulb firmness, HC, CEL, TP, NSP, CSP and lower WSP. • MLT retarded the activities of cell wall hydrolases. • MLT upregulated the activities of APX, GR, SOD, CAT, DHAR, and MDHAR.