Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress

Li, Peiyan; Zheng, Xiaolin; Liu, Yan; Zhu, Yuyan

doi:10.1016/j.foodchem.2013.06.132

Cited by 150 publications

(69 citation statements)

References 19 publications

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“…Proline is an important amino acid, which has been shown to play an important role in fruit responses to stress such as CI, where it has been shown to accumulate in responses to stress contributing to the increase in cell osmolarity, membrane stability and protecting cells against oxidative stress . In this experiment, proline content in the control fruit increased during the first 10 days of cold storage but then decreased in later storage periods (Fig.…”

Section: Resultsmentioning

confidence: 69%

Postharvest melatonin treatment reduces chilling injury in sapota fruit

et al. 2020

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BACKGROUND Sapota is a popular tropical fruit characterized by a very short postharvest life. Low‐temperature storage prolongs postharvest life of sapota fruit, but chilling injury symptoms can develop if the storage temperature is less than 14 °C. There have been no reports on the effects of postharvest melatonin application on the development of chilling injury in sapota fruit during cold storage. The objective of this study was to investigate the effects of different concentrations of postharvest melatonin application (0, 30, 60 and 90 μmol L−1) during cold storage (8 °C) for up to 30 days with an additional 1‐day shelf life at ambient temperature. RESULTS All melatonin treatments reduced chilling injury symptoms, reduced electrolyte leakage, malondialdehyde (MDA) content, H2O2 and superoxide anion (O2−), and increased proline content and the activity of superoxide dismutase (SOD), catalase (CAT) and γ‐aminobutyric acid (GABA), and reduced the activities of phospholipase D (PLD) and lipoxygenase (LOX) compared to the control. CONCLUSION Postharvest melatonin treatment could be a useful strategy for reducing chilling injury during cold storage and transport of sapota fruit. The results indicate that melatonin reduces chilling injury of sapota fruit through maintaining membrane integrity, SOD and CAT activities, and reducing PLD and LOX activities. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 69%

Postharvest melatonin treatment reduces chilling injury in sapota fruit

et al. 2020

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“…Changes of different treatments on proline metabolism during cold storage have also been investigated (Cao et al, 2012;Li et al, 2014a). Though it has been reported that different H 2 S donor had remarkably different effects on proline content in plant under salt stress (Lisjak et al, 2013), the influence of H 2 S on proline metabolism has not been well illustrated.…”

Section: Discussionmentioning

confidence: 99%

Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content

Luo

et al. 2015

Scientia Horticulturae

218

117

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“…During respiration process mitochondria generate energy in the form of ATP that cell needs to perform various functions and any type of abnormal changes in its structure seriously affect the plant health. The occurrence of chilling injury in mango fruits is partially attributed to low availability of energy, where more energy increased chilling tolerance during cold storage (Li et al, 2014). It has been observed that mitochondria membrane seriously damaged in chilling sensitive cultivar of cucumber (Xu et al, 2008).…”

Section: Ultrastructure Changesmentioning

confidence: 99%

Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage

Khaliq

Mohamed

Ali

et al. 2015

Scientia Horticulturae

180

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a b s t r a c tEffect of gum arabic (GA) 10% and calcium chloride (CA) 3% on the physiological and biochemical properties of mango (Mangifera indica L. CV. Choke Anan) fruits stored at 6 ± 1 • C and 90 ± 3% relative humidity for 28 days and then transferred to 25 ± 2 • C for 5 days shelf life were investigated. Significant (P ≤ 0.05) differences were observed in fruits treated with GA 10% and CA 3% as compared to control. The combined treatment of CA 3% + GA 10% significantly alleviated the increase in decay incidence. Furthermore, GA 10% alone or combined with CA 3% effectively reduced weight loss, color changes, soluble solid concentration, respiration rate, ethylene production and maintained high firmness, titratable acidity and ascorbic acid. The result of transmission electron microscopy revealed that these treatments also protected the ultrastructure of mitochondria. These results suggest that application of GA 10% coating combined with CA 3% might be a simple and effective technique for preserving mango fruit quality during low temperature storage.

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Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress

Cited by 150 publications

References 19 publications

Postharvest melatonin treatment reduces chilling injury in sapota fruit

Postharvest melatonin treatment reduces chilling injury in sapota fruit

Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content

Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage

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