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Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate. [ABSTRACT FROM AUTHOR]

• 1% and 3% CO 2 pulsed controlled atmosphere can delay the loss of fruit water-core • There is the best effect of 1% CO 2 on maintaining the overall visual and sensory quality of fruit • The endurance of watercored apples to 5% CO 2 is less than 45 days • The internal browning of fruit is related to unstable membrane system and dense cell arrangement Watercored 'Fuji' apple with special water core and unique flavor is a characteristic fruit. However, the problems of water core disappearance and browning in the apples are outstanding during postharvest storage. In this study, pulsed controlled atmosphere (pCA) with CO 2 was used to protect the water-core and resist browning of apples. Effects of different concentrations of CO 2 on the quality of apple fruits was investigated, and CO 2 injury characteristic to apple fruits were studied as well. Results showed that pCA with CO 2 could effectively maintain the sensory and texture qualities of watercored apples. Treated with pulsed controlled CO 2 , the degree of membrane lipid peroxidation of the apples was effectively reduced and the membrane system was well maintained. Meanwhile, the activity of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) of the apples were inhibited and the browning was reduced. On the whole, pCA with 1% CO 2 presented the most significant effects on the quality preservation of watercored apples while higher CO 2 showed negative effects on the quality of the samples. Under the condition of pCA with 5% CO 2 , the endurance of watercored apples was less than 45 days and the internal browning was serious. In conclusion, 2%～3% O 2 and pCA with 1% CO 2 was the best and most effective in the long-term preservation of watercored apples, and it is beneficial to guide for the preservation of apple fruits. [ABSTRACT FROM AUTHOR]