Postharvest litchi fruit is highly perishable and vulnerable to pericarp browning (PB), which affects marketability. In this study, the effect of vacuum infiltrated methyl jasmonate (0, 1, or 2 mM) on the quality of fresh cold stored (7 ± 1 °C and RH 85–90%) litchi. The MeJA effectively reduced PB and increased storage life up to 16 d by retaining higher fruit weight, soluble solids, acidity, and anthocyanin contents. MeJA (2 mM) treated fruits maintained higher levels of phenols, ascorbic acid and antioxidant activity. Moreover, the accumulation of reactive oxygen species (superoxide anion and hydrogen peroxide), membrane permeability, lipid peroxidation, and quinone was downregulated. The MeJA treatment also reduced the activity of PPO and POD as well as maintained higher PAL activity with delayed PB in litchi. Therefore, the MeJA infiltration (2 mM) could be suggested to enhance the storability of litchi fruits during cold storage.

荔枝果实采后极易腐烂，易受果皮褐变（PB）的影响，从而影响适销性。在这项研究中，真空浸润的茉莉酸甲酯（0、1或2 mM）对新鲜冷藏（7±1°C和RH 85–90％）荔枝品质​​的影响。MeJA通过保留较高的果实重量，可溶性固形物，酸度和花色苷含量，有效降低了PB并延长了长达16 d的存储寿命。MeJA（2 mM）处理的水果保持较高水平的酚，抗坏血酸和抗氧化活性。此外，活性氧（超氧阴离子和过氧化氢），膜渗透性，脂质过氧化和醌的积累被下调。MeJA处理还降低了荔枝中PPO和POD的活性，并维持了较高的PAL活性和延迟的PB。所以，