Effects of Postharvest Application of Methyl Jasmonate (MeJA) and Methyl Salicylate (MeSA) on Storage of Yellow Pitahaya at Two Temperatures

Yellow pitahaya (Selenicereus megalanthus Haw.) is increasing in popularity and is considered to be an exotic fruit with great potential for consumption due to its content of both nutritive and bioactive compounds with health-related properties. Pitahaya plants, grown in Ecuador, were treated with two elicitors: methyl jasmonate (MeJA) and methyl salicylate (MeSA), both at a 0.1 mM concentration. After harvesting, the fruits were transported to Spain and stored at two temperatures, 2 and 10 °C, for 55 days. The analytical determinations were physiological parameters (ethylene and respiration rates), organoleptic traits [firmness, color, total soluble solids (TSSs) and total acidity (TA)], and phytonutrients (total phenolics, carotenoids and total antioxidant activity). The results show that all the parameters evolved more rapidly at 10 °C than at 2 °C, which is due to storage temperature effects on fruit metabolism. For TSSs, reductions were observed at the two temperatures, while, for TA, a major reduction was obtained at 2 °C. Regarding storage, the respiration rates increased, especially at 2 °C. At the end of storage, total phenolics were higher in treated pitahayas. Moreover, fruits developed chilling injury (CI) at 2 °C based on the highest respiration rate and accelerated softening. Collectively, all the data suggest that both MeJA and MeSA could modulate yellow pitahaya ripening without detrimental effects on quality during postharvest storage.