Effects of Methyl Jasmonate on Fruit Coloration and Quality Improvement in Pears (Pyrus bretschneideri)

Abstract

Red-skinned pears with a bright red color and abundant health benefits are favored by consumers. However, fruit coloration and inner quality are usually affected by adverse factors, which lead to a decline in fruit quality and commerciality. Methyl jasmonate (MeJA) has been reported to be involved in many plant processes, including anthocyanin accumulation, while the value of MeJA application for fruit coloration and quality improvement in red-skinned pears is still largely unclear. The application of 0, 0.5, 1.0, or 2.0 mM MeJA at different fruit development stages significantly promoted red coloration in ‘Danxiahong’ pears. Moreover, MeJA treatment increased the fruit soluble solids, improved the total sugar content, decreased the fruit acid content, and significantly increased the total sugar/total acid ratio. However, no significant effect was observed on the fruit’s shape or longitudinal or transverse diameters. RT-qPCR analysis indicated that the expression of anthocyanin biosynthetic regulatory and structural genes, including PbrMYB10, PbrbHLH3, PbrWD40, PbrPAL, PbrCHI, PbrDFR, and other genes, was induced by MeJA treatments. Overall, our findings demonstrate that the application of MeJA plays a significant role in promoting anthocyanin accumulation in pear peels, leading to enhanced fruit coloration. Furthermore, MeJA treatment also positively impacts the improvement of the inner fruit quality. These results not only provide valuable insights into the mechanism of MeJA-mediated coloration but also contribute to a better understanding of the overall role of MeJA in pear fruit development and quality enhancement.