Tomato fruits exposed to chilling temperatures suffer aroma loss prior to visual chilling injury (CI)
symptoms. Methyl salicylate (MeSA) and methyl jasmonate (MeJA) treatments were reported to alleviate
the development of visual CI; however, it is unknown if the treatments alleviate internal CI in the form of
aroma loss. In this research, ‘FL 47’ tomatoes at breaker stage were treated with MeSA or MeJAvapor prior
exposure to chilling temperature. The chilling treatment did not result in visual CI; however, for internal
CI it generally suppressed production of oxygen-containing heterocyclic compounds, ketones, sulfur- and
nitrogen-containing heterocyclic compounds, alcohols, and aldehydes, including 13 important aroma
contributors to tomato fruit. MeJA had no impact on sensory evaluation in spite of resulting in slightly
altered volatile profile; however, MeSA alleviated the CI-induced reduction of a number of volatile
compounds, and thereby enhanced tomato aroma