Response of the physiological parameters of mango fruit (transpiration, water relations and antioxidant system) to its light and temperature environment

Fruit calcium accumulation coupled and uncoupled from its transpiration in kiwifruit

“…The effects of weather variables on fruit transpiration have been the subject of much recent interest in several fruit species even though its physiological impact on nutrient transport was not adequately explored (Montanaro et al, 2010(Montanaro et al, , 2012Morandi et al, 2010b;Léchaudela et al, 2013). The present study extends that findings to the physiology of Ca transport in fruit through testing the whole causal chain hypothesis: weather →(i) → fruit transpiration → (ii) → fruit calcium.…”

“…light, temperature, VPD) may affect functional and metabolic parameters/processes of fruit including antioxidant content, enzyme activities, transpiration and mineral composition (Montanaro et al, 2006;Léchaudela et al, 2013). However, with respect to the effect of VPD on nutrients accumulation it would ultimately depend on the within-plant mobility of the nutrients.…”

Antioxidant and enzymatic responses to oxidative stress induced by pre-harvest water supply reduction and ripening on mango (Mangifera indica L. cv. ‘Cogshall’) in relation to carotenoid content

“…Hydrogen peroxide contents were assayed as described by Léchaudel et al (2013) using frozen mango pulp (0.25 g) homogenized in an ice bath with 1 mL 0.1% (w:v) TCA. A reaction mixture was prepared with the supernatant and KI.…”

“…H 2 O 2 contents were quantified according to a standard curve. The thiobarbituric acid (TBA) test, which determines malonyldialdehyde (MDA) as an end product of -3 polyunsaturated lipid peroxidation, was used to measure lipid peroxidation in fruits, as described by Léchaudel et al (2013). The amount of MDA-TBA complex (red pigment) was calculated from the extinction coefficient: 155 mM −1 cm −1 .…”

“…AsA content was measured according to the microplate-adapted method developed by Léchaudel et al (2013), omitting DHA content determination. A reaction mixture was prepared with the supernatant phosphate buffer (0.2 mM), and a reagent, including TCA (10%), orthophosphoric acid (42% v:v), 2.2-bipyridyl (4% w:v) dissolved in ethanol (70%) and ferric chloride (3% w:v).…”