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

Abstract

<jats:p>‘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.</jats:p>

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

“…Published literature reviews on postharvest technologies of mango fruit. Focus area Reference Quality properties of harvested mango fruit and regulating technologies Tian et al (2010) Maintaining mango fruit quality during the export chain Sivakumar et al (2011) Postharvest biology and biotechnology of mangoes Singh et al (2013) A review of postharvest treatments to maintain mango (Mangifera Indica L.) qualityAsio and Cuaresma (2016) Modified atmosphere packaging and postharvest treatments on mango preservationLiu et al (2018) …”

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

“…HWT at 52 • C for 5 min reduced the weight loss after 15 days of storage (Shahin et al, 2020). Besides, the chilling injury tolerance of mango fruits after HWT, which was evidenced by the low chilling incidence of symptoms, was also enhanced along with the elevated TPC, total flavonoids content (TFC), and carotenoids content (López-López et al, 2018;Vega-Alvarez et al, 2020). HWT for 24 h was also reported to affect gene expression which upregulated cell wall metabolism, transcription, defense response, and heat shock in mango mesocarp (Dautt-Castro et al, 2018).…”

Reducing chilling injury in 'Palmer' mangoes submitted to quarantine cold treatment

“…8 In mangoes these symptoms manifest as epicarp discoloration (browning), development of sunken lesions, irregular ripening (pulp discoloration, reduced aromas and flavors), and increased susceptibility to decay. 9,10 It is therefore necessary to develop methods for minimizing CI symptoms when applying cold quarantine treatments. Zhao et al 11 reported that CI symptoms were inhibited in 'Wacheng' mangoes when fruit were subjected to cold shock at 0 °C for 4 h prior to quarantine at 2 °C for 12 d. Patil et al 3 reported that application of ethylene (150 ppm for 24 h), use of modified atmosphere (low density polyethylene plastic bags with 30 0.5 mm holes), and gradual temperature reduction (1 day at 12 °C with 75% relative humidity (RH) followed by 1 day at 5 °C with 87% RH followed by 1 day at 2 °C with 92% RH) minimized development of CI symptoms in both 'Keitt' and 'Shelly' mangoes subjected to quarantine treatment at 2 °C for 19 days.…”

“…Under prolonged stress conditions, membrane damage becomes irreversible, and the fruit develops CI symptoms 8 . In mangoes these symptoms manifest as epicarp discoloration (browning), development of sunken lesions, irregular ripening (pulp discoloration, reduced aromas and flavors), and increased susceptibility to decay 9,10 …”