Several studies have demonstrated that MeJA can promote ethylene production, which speeds up

color development and taste component formation during fruit ripening while simultaneously

slowing down the decline in quality. Treating banana fruit with 1 mmol L−1 MeJA increases

antioxidant capacity and phenolic content, preventing chilling injury during ripening and

maintaining fruit quality. Similarly, applying MeJA to plums increases ethylene production and

postharvest ripening, resulting in increased amounts of phenolic compounds and antioxidant

properties. These findings clearly illustrate the ca MeJA potential to trigger ethylene production

while maintaining fruit quality. Nonetheless, there is still a limited comprehension of how MeJA

stimulates ethylene production, encourages fruit ripening, and enhances postharvest fruit quality

(Fu et al. 2024; Li et al. 2020; Elbagoury et al. 2021).

Several studies have demonstrated that MeJA can promote ethylene production, which speeds up

color development and taste component formation during fruit ripening while simultaneously

slowing down the decline in quality. Treating banana fruit with 1 mmol L−1 MeJA increases

antioxidant capacity and phenolic content, preventing chilling injury during ripening and

maintaining fruit quality. Similarly, applying MeJA to plums increases ethylene production and

postharvest ripening, resulting in increased amounts of phenolic compounds and antioxidant

properties. These findings clearly illustrate the ca MeJA potential to trigger ethylene production

while maintaining fruit quality. Nonetheless, there is still a limited comprehension of how MeJA

stimulates ethylene production, encourages fruit ripening, and enhances postharvest fruit quality

(Fu et al. 2024; Li et al. 2020; Elbagoury et al. 2021).