The productivity of agricultural produce is fairly dependent on the availability of nutrients and efficient use. Magnesium (Mg2+) is an essential macronutrient of living cells and is the second most prevalent free divalent cation in plants. Mg2+ plays a role in several physiological processes that support plant growth and development. However, it has been largely forgotten in fertilization management strategies to increase crop production, which leads to severe reductions in plant growth and yield. In this review, we discuss how the Mg2+ shortage induces several responses in plants at different levels: morphological, physiological, biochemical and molecular. Additionally, the Mg2+ uptake and transport mechanisms in different cellular organelles and the role of Mg2+ transporters in regulating Mg2+ homeostasis are also discussed. Overall, in this review, we critically summarize the available information about the responses of Mg deficiency on plant growth and development, which would facilitate plant scientists to create Mg2+-deficiency-resilient crops through agronomic and genetic biofortification.
The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its potential commercial application.
The present study investigates the influence of on-tree fruit bagging on the quality and shelf life of mango (Mangifera indica L. cv. ‘Samar Bahisht Chaunsa’) during cold storage (12 °C ± 1; 85–90% RH) for 0, 10 and 20 days (d) and subsequent shelf storage under ambient conditions (25 °C ± 1; 60–65% RH). Fruits were covered with brown paper bags at the marble stage and then harvested at commercial maturity. Results showed that 0 d and 10 d cold-stored fruits, irrespective of bagging treatments, retained eatable quality and shelf-life up to 7 d and 5 d during ambient storage, respectively. However, bagged fruits had better postharvest performance compared with non-bagged fruits by exhibiting slower weight loss, higher fruit firmness, more total soluble solids, vitamin C and total phenolic content and higher activities of catalase and superoxide dismutase during cold storage and ambient shelf storage. On the other hand, 20 d cold-stored fruits, both bagged and non-bagged, were decayed when kept under ambient conditions. It is proposed that mango fruit bagging could be a potential cultural practice to preserve postharvest quality up to 10 d of cold storage, followed by 5 d under ambient conditions.
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