Therefore, it is important to
maintain higher levels of these compounds during storage and
shelf life period. Ayala-Zavala, Wang, Wang & Gonz'alez-Aguilar
(2005) found that the strawberries treated with methyl jasmonate
showed the highest anthocyanin content at the end of the
storage period. Also, our results in agreement with the results of
Serrano et al., (2006) in table grapes coated with A. vera gel, and
Ayala-Zavala et al., (2005) in strawberries treated with methyl
jasmonate.