Spongy Tissue Development in Mango Fruit of Cultivar Alphonso in Relation to Temperature and Its Control

Spongy tissue development in Alphonso mango: association with Staphylococcus xylosus

“…Spongy tissue formation has been associated with factors as diverse as nutritional, ecological, physiological and biochemical (Gupta et al 1985;Katrodia 1988;Lima et al 2001;Raymond et al 1998b). Some of the probable causative factors thought to be responsible include deficiency of nutrients such as calcium (Gunjate et al 1979;Raymond et al 1998a), bacterial infection (Chhatpar et al 1968(Chhatpar et al -1969, late harvesting or the fruits ripened on the tree (Katrodia 1988), high temperature (Katrodia and Rane 1989;Ravindra and Shivashankar 2004), excessive tree vigour (Katrodia and Seth 1989) and lower fruit transpiration (Shivashankar and Mathai 1999). Attempts have been made in the past to control this disorder, but no foolproof solution has yet been achieved.…”

Cloning and characterization of differentially expressed genes of internal breakdown in mango fruit (Mangifera indica)

“…However, due to continued glycolysis, citric acid accumulates, which triggered the activity of alcohol dehydrogenase and fermentation (Selvaraj et al, 2000). It is also evident from another study that high temperature (Katrodia and Seth, 1989), high humidity, high respiration:transpiration ratio (Shivashankara and Mathai, 1999) causes spongy tissue. These conditions build up the temperature and increase the level of free radicals in the fruit, which are toxic to the cell and in turn damages the cell membranes.…”

“…Numerous factors are known to influence the incidence and extent of infection, but the primary causal factor/s has remained elusive (Wainwright and Burbage, 1989). Some of the probable causes cited are deficiency of one or more nutrients (Amin, 1967), bacterial infection (Chhatpar et al, 1968), late harvesting (Subramanyam et al, 1971;Katrodia, 1979), lower calcium content (Gunjate et al, 1979), excessive tree vigour , high temperature (Katrodia and Seth, 1989), overheating and lower fruit transpiration (Shivashankara and Mathai, 1999).…”

Mango

“…'Alphonso' mango in India suffers from this order to the extent of 35% to 55% (Vasanthaiah et al 2006). Numerous factors have been associated with the incidence and severity of this disorder such as pre-harvest heating of fruit in the field due to convection, post-harvest heating during handling and storage, low calcium content, nutrient imbalances, late harvesting, low fruit transpiration, large fruit size, internal O 2 and CO 2 concentrations in response to CA or MAP and oxidative stress Katrodia & Sheth 1989;Krishnamurthy 1981;Leon et al 2000;Lima et al 2000;Shivashankara & Mathai 1999;Vasanthaiah et al 2006). But there is no consensus among researchers about the actual cause.…”

“…High humidity prevailing inside the tree canopy or in the atmosphere causes poor uptake of nutrients due to lower transpiration pull; it ultimately leads to higher incidence of spongy tissue (Shivashankara & Mathai 1999). The proper training and pruning practices, sod culture (Katrodia & Sheth 1989) and pre-harvest and post-harvest application of Ca (Gunjate et al 1979;Hermoso et al 1997;Krishnamurthy 1981) have been reported to ameliorate the symptoms of spongy tissue. The long term storage of fruit in an optimum CA or MAP should be practised to control this malady.…”