This study investigates the effects of methyl jasmonate (MeJA) on chilling injuries of persimmon cv. Karaj during 120-day cold storage (at 0—1 ◦C). The results show that postharvest treatment of MeJA with variant concentrations (equaling to 8, 16, and 24 μL L 1) significantly decreases chilling injuries of the persimmon. Moreover, the MeJA application preserves persimmon’s physico-chemical characteristics and contributes to maintaining its marketable features while reducing malondialdehyde (MDA) content as well as the electrolyte leakage level. Further, it maintains total phenolic compounds and increases antioxidant capacity. The above-mentioned achievements can be associated with the protection of fruit´s membrane integrity and alteration in antioxidant enzymes’ activities. In conclusion, MeJA application specifically using 16 and 24 μL L 1 concentration can protect the quality of the persimmon fruit during long-term storage.
