Proteomic changes in mango fruit peel associated with chilling injury tolerance induced by quarantine hot water treatment

2022 ◽  
Vol 186 ◽  
pp. 111838
Author(s):  
Nancy Y. Salazar-Salas ◽  
Dennise A. Chairez-Vega ◽  
Milton Vega-Alvarez ◽  
David G. González-Nuñez ◽  
Karen V. Pineda-Hidalgo ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

2020 ◽  
Vol 169 ◽  
pp. 111299
Author(s):  
Milton Vega-Alvarez ◽  
Nancy Y. Salazar-Salas ◽  
Gabriela López-Angulo ◽  
Karen V. Pineda-Hidalgo ◽  
Martha E. López-López ◽  
...  
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit ◽  
Injury Tolerance

scholarly journals De-novo assembly of mango fruit peel transcriptome reveals mechanisms of mango response to hot water treatment

BMC Genomics ◽  
2014 ◽  
Vol 15 (1) ◽  
pp. 957 ◽  
Author(s):  
Neta Luria ◽  
Noa Sela ◽  
Mor Yaari ◽  
Oleg Feygenberg ◽  
Ilana Kobiler ◽  
...  
Keyword(s):  
Water Treatment ◽  
De Novo Assembly ◽  
De Novo ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Peel ◽  
Mango Fruit

scholarly journals Hot-Water Treatment of Mango Fruits to Reduce Anthracnose Decay

1969 ◽  
Vol 46 (4) ◽  
pp. 272-283
Author(s):  
William Pennock ◽  
Gilberto Maldonado
Keyword(s):  
Water Treatment ◽  
Water Temperature ◽  
Safety Margin ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Commercial Practice ◽  
Before And After

1. Anthracnose damage was greatly reduced in mango fruit picked at shipping maturity and immersed in hot water before storage and subsequent ripening. 2. The equipment and method of treating the fruits are described and discussed. 3. A precise technique which was devised for measuring anthracnose damage before and after storage is also described. 4. Immersion of the fruit for 15 minutes in water held at temperatures between 51° C. and 51.5° C., with a safety margin of 0.5° C., is recommended for commercial practice before packing and shipment. Water temperature must be kept below 52° C. to prevent possible scalding of the fruit.

Hot-water treatment for insect disinfestation and reduction of chilling injury of ‘Fuyu’ persimmon

1997 ◽  
Vol 10 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Michael Lay-Yee ◽  
Sarah Ball ◽  
Shelley K. Forbes ◽  
Allan B. Woolf
Keyword(s):  
Water Treatment ◽  
Chilling Injury ◽  
Hot Water ◽  
Hot Water Treatment

Effects of hot air conditioning of ‘Kensington’ mango fruit on the response to hot water treatment

2000 ◽  
Vol 21 (1) ◽  
pp. 39-49 ◽  
Author(s):  
Keryl K. Jacobi ◽  
Elspeth A. MacRae ◽  
Suzan E. Hetherington
Keyword(s):  
Water Treatment ◽  
Air Conditioning ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Mango Fruit ◽  
Hot Air

scholarly journals A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

HortScience ◽  
2018 ◽  
Vol 53 (2) ◽  
pp. 217-223 ◽  
Author(s):  
Martha Edith López-López ◽  
José Ángel López-Valenzuela ◽  
Francisco Delgado-Vargas ◽  
Gabriela López-Angulo ◽  
Armando Carrillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Chilling Injury ◽  
Hot Water ◽  
Calcium Lactate ◽  
Antioxidant Systems ◽  
Mango Fruit ◽  
Injury Tolerance ◽  
Water Treatments ◽  
First Time

‘Keitt’ mango is one of the most important cultivars, and it is usually stored at a low temperature during its commercialization to extend shelf life and reach distant markets. However, it is susceptible to chilling injury (CI) and some prestorage treatments are required to reduce the incidence of this disorder. This research shows for the first time the protective effect of a combination hot water-calcium lactate (Ca) against CI in mango fruit cv. Keitt. Fruit were subjected to hot water treatment (HWT) (46.1 °C, 75–90 minutes) or treated with 0.5% Ca or with the combination HWT + Ca, stored at 5 °C for 20 days, and ripened at 21 °C for 7 days. CI index (CII), electrolyte leakage (EL), malondialdehyde (MDA) production, bioactive compounds, antioxidant capacity [2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH)], and activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX)] were analyzed in mango samples after 0, 10, and 20 days of cold storage and after ripening. Hot water treatments (HWT and HWT + Ca) were more effective than Ca in providing protection against CI as evidenced by lower incidence of symptoms and lower EL and MDA. HWT + Ca increased the content of phenolics, flavonoids, and carotenoids during the cold storage, which correlated with the antioxidant capacity by ABTS. SOD and APX showed higher activity in HWT + Ca–treated fruit, whereas CAT activity was higher in fruit with HWT and Ca. These results suggest that HWT + Ca provided CI tolerance of ‘Keitt’ mango by activation of the enzymatic and nonenzymatic antioxidant systems.

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