Recent studies have shown that MeJA-induced ethylene production improve colouring and the formation of taste components in fruits, while concurrently slowing the decline in fruit quality. Bananas treated with 1 mmol L−1 MeJA had increased antioxidant activity and phenolic levels, eliminating chilling injury during post-harvest ripening without affecting fruit quality. Additionally, MeJA application on plums resulted in elevated amounts of phenolic components and improved antioxidant activity associated with ethylene production and a shortened post-harvest ripening period. These studies revealed that MeJA could induce ethylene production in various fruits, but the mechanisms of MeJA-induced ethylene production and promotion of fruit ripening and post-harvest quality remain unclear (Fu et al. 2024; Li et al. 2020; Elbagoury et al. 2021).

Recent studies have shown that MeJA-induced ethylene production improve colouring and the formation of taste components in fruits, while concurrently slowing the decline in fruit quality. Bananas treated with 1 mmol L−1 MeJA had increased antioxidant activity and phenolic levels, eliminating chilling injury during post-harvest ripening without affecting fruit quality. Additionally, MeJA application on plums resulted in elevated amounts of phenolic components and improved antioxidant activity associated with ethylene production and a shortened post-harvest ripening period. These studies revealed that MeJA could induce ethylene production in various fruits, but the mechanisms of MeJA-induced ethylene production and promotion of fruit ripening and post-harvest quality remain unclear (Fu et al. 2024; Li et al. 2020; Elbagoury et al. 2021).