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

Vega‐Álvarez, Milton; Salazar‐Salas, Nancy Y.; López‐Ángulo, Gabriela; Pineda‐Hidalgo, Karen V.; López‐López, Martha Edith; Vega‐García, Misael Odín; Delgado‐Vargas, Francisco; López‐Valenzuela, José A.

doi:10.1016/j.postharvbio.2020.111299

Cited by 33 publications

(27 citation statements)

References 50 publications

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“…Moreover, heat shock proteins accumulate on the tissue and help proteins to fold properly under stress. Moreover, metabolites such as osmolytes and phenolics appear to stabilize the plasmatic membrane and avoid structural damage (Vega‐Álvarez et al, 2020). Regarding calcium, this ion itself affects chilling tolerance since it can act as a cofactor for the antioxidant system enzymes (Jin et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…osmolytes and phenolics appear to stabilize the plasmatic membrane and avoid structural damage(Vega-Álvarez et al, 2020). Regarding calcium, this ion itself affects chilling tolerance since it can act asF I G U R E 3 Firmness (a) and electrolyte leakage (b) in mango fruit treated with a hot water treatment (HT) and hot water treatment combined with calcium chloride (HT-CaCl 2 ), calcium citrate (HT-CaCit), or calcium lactate (HT-CaLac) and stored for 20 days at 5°C plus 7 days at 21°C.…”

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confidence: 99%

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Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

López‐Velázquez

López‐López

Rubio‐Trías

et al. 2022

Journal of Food Biochemistry

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Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with calcium salts (HT‐Ca) on calcium absorption and cell wall stability during storage of mango at CI temperature. We evaluated the effect of quarantine HT in combination with calcium chloride (CaCl2), calcium citrate (CaCit), or calcium lactate (CaLac) on calcium absorption, CI tolerance, and cell wall stabilization. HT and HT‐CaCl2 had the lowest CI development. HT increased firmness loss and electrolyte leakage, and HT‐Ca counteracted this effect. Overall, HT‐Ca treatments had a similar effect on the cell wall degrading enzymes. HT‐CaCl2 was the best treatment and did not present alterations on the epicuticular wax as observed on HT. HT‐CaCl2 is a useful technology to stabilize cell wall and preserve mango during chilling storage. Practical applications The addition of calcium salts in an established hot water quarantine procedure for mango exportation represents a viable alternative to counteract the negative effects of this thermal treatment upon cell microstructure, maintaining its positive effect of tolerance to chilling injury. In this sense, mango producers and packers can use a HT‐CaCl2 treatment to reduce the presence of chilling injury and extent the fruit shelf life and improve its commercialization. Furthermore, technical and infrastructure changes are not necessary for the packaging chain.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

López‐Velázquez

López‐López

Rubio‐Trías

et al. 2022

Journal of Food Biochemistry

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“…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).…”

Section: Hot Air and Hot Water Treatmentmentioning

confidence: 99%

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

Nguyen

Muoi

et al. 2022

Front. Sustain. Food Syst.

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Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily perishable after harvesting due to the ripening process, environmental conditions, and improper postharvest handling, leading to significant quality losses as well as economic loss throughout a supply chain. Postharvest losses are attributed to harvesting at an improper maturity stage, poor postharvest pretreatment, improper packing and packaging, inappropriate storage temperature and distribution conditions. These caused mechanical damage, sap burn, spongy tissue, weight loss, fruit softening, decay, chilling injury, and postharvest diseases. Currently, each step in the supply chain has been applied many postharvest technologies to reduce the quality losses of mango fruits as well as improving their marketability with the highest retention of quality. This review documented available possible causes for the quality losses and observed the physicochemical changes of mango fruit when applying postharvest technologies at each critical step in the mango supply chain from harvesting, pre-treatment, packaging, storage, to distribution. The summarized information is expected to provide comprehensive quality changes of mango fruits and point out the proper technology at each step of the supply chain.

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“…The galloylquinic acids, gallic acid ester, gallotannins, quercetin 3-O-rhammoside, mangiferin, myositol, linoleic acid, and sugar increased during cold storage which reflect the CI tolerance in mangoes. This understanding provided knowledge about the function of antioxidant and phenolic levels in suppressing cell damage by attacking reactive oxygen species [33]. Apple (var.…”

Section: Metabolomics For Understanding Physiological Alterationsmentioning

confidence: 99%

Applications of Mass Spectrometry-Based Metabolomics in Postharvest Research

Zainal

Aurum

Imaizumi

et al. 2022

RAS

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Recently, metabolomics has grown rapidly in the fields of food and agriculture. Complex physiological changes after harvest prompted the development of a new metabolomic analytical method offering more profound insight into these changes. This review presents the feasibility of a metabolomics approach to elucidate physiological changes during ripening, senescence, and disorders. Additionally, we introduce metabolomics for the authentication of agricultural products. Confirmation of species, varieties, and geographical origin via metabolomics can be useful to tackle adulteration and certify quality.

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

Cited by 33 publications

References 50 publications

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature

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

Applications of Mass Spectrometry-Based Metabolomics in Postharvest Research

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