REFRIGERATED STORAGE AND CHILLING INJURY DEVELOPMENT OF MANILA MANGOES (MANGIFERA INDICA L.)

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

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Prestorage Application of Oxalic Acid to Alleviate Chilling Injury in Mango Fruit

HortScience ◽

10.21273/hortsci.50.12.1795 ◽

2015 ◽

Vol 50 (12) ◽

pp. 1795-1800 ◽

Cited By ~ 3

Author(s):

Peiyan Li ◽

Xiaolin Zheng ◽

Md. Golam Ferdous Chowdhury ◽

Kim Cordasco ◽

Jeffrey K. Brecht

Keyword(s):

Oxalic Acid ◽

Adenosine Triphosphatase ◽

Superoxide Radical ◽

Mangifera Indica ◽

Chilling Injury ◽

Membrane Integrity ◽

Mango Fruit ◽

Typically Develop ◽

Energy Cycle ◽

Fruit Decay

Effects of postharvest oxalic acid (OA) application on chilling injury (CI) in harvested mango fruit (Mangifera indica L.) were investigated using ‘Tommy Atkins’ fruit from Florida and ‘Zill’ fruit from Panzhihua. The OA was applied to harvested fruit as a 5 or 10 mm drench for 10 or 15 minutes at 25 °C. ‘Tommy Atkins’ fruit typically develop external CI symptoms while ‘Zill’ develops internal symptoms. Development of CI symptoms was significantly reduced in OA-treated ‘Tommy Atkins’ fruit stored for 18 days at 5 °C as was the rate of softening upon transfer to 25 °C for 4 days. However, OA treatment did not substantially control fruit decay. For ‘Zill’, CI development was significantly reduced in OA-treated fruit during storage at 10 °C for 49 days and subsequently for 4 days at 25 °C. In addition, membrane integrity was enhanced and the activities of the antioxidant system enzymes superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) were elevated, although there were decreases in both hydrogen peroxide (H2O2) content and superoxide radical production in OA-treated fruit. The activities of some enzymes of the energy cycle were also elevated in the OA-treated fruit, including succinate dehydrogenase (SDH), cytochrome C oxidase (CCO), H+-adenosine triphosphatase (H+-ATPase), and Ca2+-adenosine triphosphatase (Ca2+-ATPase). Thus, OA may enhance CI tolerance in mango fruit by maintaining membrane integrity associated with enhanced antioxidant activity and regulation of energy metabolism. Application of 5 mm OA appears to be beneficial in controlling postharvest CI in mango fruit.

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The contribution of biotechnology to improving post-harvest chilling tolerance in fruits and vegetables using heat-shock proteins

The Journal of Agricultural Science ◽

10.1017/s0021859613000804 ◽

2013 ◽

Vol 153 (1) ◽

pp. 7-24 ◽

Cited By ~ 15

Author(s):

M. S. AGHDAM ◽

L. SEVILLANO ◽

F. B. FLORES ◽

S. BODBODAK

Keyword(s):

Heat Shock ◽

Heat Shock Proteins ◽

Plant Species ◽

Fruits And Vegetables ◽

Chilling Injury ◽

Chilling Tolerance ◽

Refrigerated Storage ◽

Post Harvest ◽

Injury Tolerance ◽

Shock Proteins

SUMMARYFresh fruits and vegetables have a short post-harvest life and are prone to post-harvest losses due to mechanical injury, physiological causes and decay. Low-temperature storage is widely used as post-harvest treatment applied for delaying senescence in vegetables and ornamentals and ripening in fruits, upholding their post-harvest quality. But the refrigerated storage of tropical and subtropical crop plant species provokes a set of physiological alterations known as chilling injury that negatively affect their quality and frequently renders the product not saleable. Membrane damage and reactive oxygen species (ROS) accumulation are the main adverse effects of chilling injury impact in sensitive horticultural products. The chilling injury tolerance of certain plant species is attributed to their ability to accumulate heat-shock proteins (HSP). The beneficial action of HSP in chilling tolerance is due to their chaperone activity but, besides this biological function, small HSP (sHSP) are able to function as membrane stabilizers and ROS scavengers, or synergistically with cell antioxidant systems. Also, biosynthesis of osmolytes such as raffinose and proline is under the regulation of heat-shock transcription factors (HSTF). These molecules are critical for osmotic adjustment since low temperatures also provoke a secondary osmotic stress. The use of biotechnological strategies can be envisaged, with the aim of generating engineered crop plants of horticultural interest to induce the production and action of HSP and HSTF, in order to assure the beneficial effects of these proteins in promoting chilling injury tolerance during their post-harvest refrigerated storage. In particular, induction of HSTF expression using biotechnology has significant potential and interest for reducing the impact of chilling injury on sensitive produce, avoiding the practical difficulties of applying the classic post-harvest technologies based on heat treatment.

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