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Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity.

Gang Xu,Xianghao Yuan,Jiao Zhang,Wanfeng Hu,Siyi Pan

Published 2025 in Food Chemistry

ABSTRACT

Lemon (Citrus limon), an important citrus fruit, suffers from slow postharvest ripening and rapid quality deterioration, including moisture loss and membrane lipid peroxidation. This study investigated the effects of ethylene (ETH) and methyl jasmonate (MeJA) co-treatment on ripening and quality maintenance of green-mature lemons. ETH + MeJA accelerated peel degreening, improved marketability, and simultaneously suppressed the ETH-induced high respiration rate and weight loss, preserving soluble solids, titratable acidity, and ascorbic acid. The treatment enhanced phenolic and flavonoid accumulation, activated the phenylpropanoid pathway, and promoted jasmonic acid and abscisic acid accumulation. Furthermore, ETH + MeJA upregulated key antioxidant enzymes (SOD, CAT, POD, LOX), reduced H2O2 and malondialdehyde levels, and alleviated membrane lipid peroxidation. These findings demonstrate that ETH and MeJA synergistically achieve a dynamic balance between ripening promotion and quality preservation, offering a theoretical basis and practical strategy for postharvest lemon preservation.

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