Responses of reactive oxygen metabolism and quality in mango fruit to exogenous oxalic acid or salicylic acid under chilling temperature stress

Abstract

After being immersed in water, oxalic acid (OA) or salicylic acid (SA) aqueous solutions, mango (Mangifera indica L. cv. Zill) fruit were stored at 14°C or at 5°C with shelf life to determine the effects of exogenous OA or SA on reactive oxygen metabolism, quality and chilling injury (CI) of the fruit. Mango CI could be reduced by OA and SA treatments. Compared with that in control, accompanied with alleviated CI at shelf life, fruit treated with OA or SA had significantly higher reduction states of ascorbate and glutathione. Moreover, the treated fruit showed lower superoxide anion content, higher hydrogen peroxide content, lower lipoxygenase (EC 1.13.11.12) activity and higher activities of superoxide dismutase (EC 1.15.1.1), catalase (EC 1.11.1.6), guaiacol peroxidase (EC 1.11.1.7), ascorbate peroxidase (EC 1.11.1.11) and glutathione reductase (EC 1.6.4.2). In addition, fruit firmness, total soluble solids and titratable acidity content were not obviously affected by OA and SA treatments. It was suggested that the effect of OA or SA on mango CI probably attributed to more reducing status of ascorbate and glutathione, less O2− accumulation and more H2O2 accumulation.

Using jasmonates and salicylates to reduce losses within the fruit supply chain

“…The firmness of mangos treated with MeJA at 10 µmol l -1 stored at 10 °C, however, was better maintained compared with untreated ones, when they were subsequently transferred to 20 °C. Firmness was also not affected in mangos dipped in SA at 2000 µmol l -1 for 10 min, stored at 5 °C [43] but was reduced in mangos treated with MeSA at 100 µmol l -1 for 12 h stored at 5 °C [44], due to SA effect on ethylene production. h, stored at 0 °C [47,48].…”

“…in kiwi [33], loquat [16], mango [43], peaches [94] treated with jasmonates and salicylates is due to reduced activity of lipoxygenase (LOX), an enzyme responsible for generation of superoxide free radicals, which if not scavenged by an antioxidant system could lead to peroxidation of lipids, i.e. affecting unsaturated/saturated fatty acid composition [16].…”

“…Higher content of soluble solids, sugars and organic acids was also reported in a number of studies, where chilling injury was reduced, e.g. in loquat treated with MeJA at 10 µmol l -1 for 24 h [17] or at 16 µmol l -1 for 6 h [36], subsequently stored at 1 °C, in mangos treated with MeJA at 10 µmol l -1 for 20 h, stored at 5 °C [40], 100 µmol l -1 for 24 h, subsequently stored at 7 °C [26] or dipped in SA at 2000 µmol l -1 for 10 min, stored at 5 °C [43], in peaches treated with MeJA at 1 and 10 µmol l -1 for 24 h [47] or 100 µmol l -1 for 12 h [8], and treated with SA at 500-2000 µmol l -1 [37] stored at 0 °C, but were not affected by MeJA at 100 and 500 µmol l -1 for 24 h [47], suggesting that higher doses may have no benefits. In white guava fruit, treatment with MeJA at 10 and 100 µmol l -1 for 8 h increased fructose and sucrose level, while glucose was not affected [92].…”

Pre-storage Application of Antioxidant Alleviates Chilling Injury and Maintains Quality of Valencia Orange Fruits Stored at Low Temperature

“…The loss in weight of fresh fruits and vegetables is mainly due to the loss of water caused by transpiration and respiration processes (Cohen et al, 1994 andMedeira et al, 1999). In addition, SA and AsA treatments are contributing to the detoxification of active oxygen (Ding et al, 2007 andHuang et al, 2008). In this study, reducing decay percentage of 'Valencia' orange fruits with treated antioxidant solutions could be attributed to the increase in activity of POX enzyme and the decrease in activities of PPO and PE enzymes during cold storage.…”

Effect of Benzoic Acid and Mycorrhiza on Mentha Virids Plants Grown Under Different Irrigation Levels

“…Data cleared that the fresh weights were 26.33 and 22.33 g/plant compared to 22.03 and 19.78 g/plant in the control and 9.12 and 7.90 g/plant for dry weight compared to the control 7.19 and 6.22 g/plant in the 1 st and the 2 nd cuts, respectively. Salicylic and benzoic acid are associated with cell wall alterations that increase their hardness, higher synthesis of antioxidants, and elevation of mitochondrial activity (Levine et al, 1994 andDing et al, 2007). The role of benzoic acid as precursor of salicylic acid (SA) biosynthesis (Juli Chong et al, 2001).…”