Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Kane, O.; Marcellin, P.; Mazliak, P.

doi:10.1104/pp.61.4.634

Cited by 25 publications

(10 citation statements)

References 15 publications

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“…An understanding of the mechanism underlying the chilling resistance of mangoes ripened at 2WC, or in those cold conditioned in the pre-climacteric state and then ripened at AT, is lacking at the present time. Physical phase transition of cell membranes, due to changes in lipid constituents, may have a role in this phenomenon (Lyons, 1973;Kane, Marcellin & Mazliak, 1978;Lyons, Raison & Steponkus, 1979).…”

Section: Discussionmentioning

confidence: 99%

Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Thomas

Joshi

1988

Int J of Food Sci Tech

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The influence of ripening temperature and cold conditioning of pre-climacteric fruits on the incidence of chilling injury (CI) in ripe mango fruits cv. Alphonso during refrigerated storage was investigated. Fruits previously held and ripened at tropical ambient temperature (AT, 27-34°C) developed CI (skin staining or browning) when ripe fruits wcre subsequently stored at 5 , 10, or 15°C for shelf-life extension. Fruits held and ripened at 20"C+loC, RH 85-90% showed little evidence of CI when subsequently stored at 5 or 10°C up to 14 days. Chilling injury in ripe mangoes was also avoided by holding pre-climacteric fruits for a minimum period of 30 days at 10°C and then ripening them at 27-34°C. The quality of the ripe mangoes remained good during cold storage for 7 days and were acceptable until 10-14 days with minimal changes in texture, flesh colour, carotenoids, total soluble solids, titratable acids and ascorbic acid. Shelf-life of ripe mangoes can thus be extended under refrigeration by pre-storage conditioning.

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Section: Discussionmentioning

confidence: 99%

Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Thomas

Joshi

1988

Int J of Food Sci Tech

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“…A physical change in membranes which may be related to the ratio of the saturated to the unsaturated fatty acids, appears to be a primary response to chilling stress (Lyons, 1973;Wang, 1982). After a chilling exposure, Tabacchi et al (1979) reported an increase in the percentage of unsaturated fatty acids for tomatoes, and Kane et al (1978) reported an increase in palmitic acid and a decrease in palmitoleic acid (a change from an unsaturated to a saturated fatty acid) in mango fruits. Therefore, different responses have been reported in response to a chilling exposure.…”

Section: Introductionmentioning

confidence: 99%

Change in the Fatty Acid Composition of Avocado Fruit During Ontogeny, Cold Storage and Ripening

Eaks¹

1990

Acta Hortic.

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The ratio of saturated fatty acids to unsaturated fatty acids has been implicated in the sensitivity of plant materials to chilling injury. Chilling sensitive plant materials have been reported to have a higher mole percent of saturated fatty acids than plant materials not sensitive to chilling injury. Changes in the fatty acid composition have also been reported for chilling sensitive crops during and following exposure to chilling temperatures and that these changes may be related to chilling sensitivity. The fatty acid composition of 'Fuerte' and 'Hass' avocados was determined during ontogeny, cold storage, and ripening. During ontogeny, oleic acid increased, linoleic and linolenic acids decreased and palmitic and palmitoleic remained essentially constant relative to the percentage of total fatty acids. The fatty acid composition did not change significantly during 2, 4 and 6 weeks storage at 0°, 5° and 10°C or after ripening at 20°C subsequent to the cold storage treatments.

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“…Only a slight decrease in the respiration is observed in this case, but in general the oxidative phosphorylation is not affected. 29,54,55 The decrease in the mitochondrial respiration seems to be related to changes in the fatty acid composition of the mitochondrial membranes, which affects the temperature of the cell membrane phase transition. 55,56 …”

mentioning

confidence: 98%

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.

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Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Cited by 25 publications

References 15 publications

Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

Change in the Fatty Acid Composition of Avocado Fruit During Ontogeny, Cold Storage and Ripening

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

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