Exogenous methyl jasmonate diminishes th
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Maria Luisa Ruiz del Castillo; Gema Flores; Gracia Patricia Blanch
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Article
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2010
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John Wiley and Sons
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English
⚖ 100 KB
## Abstract **BACKGROUND:** During potato storage the tubers tend to develop off‐flavours, mainly due to lipid‐derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone c