Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents
Red fruits were suggested to be tolerant to cold. To understand cold-storage tolerance of red mango fruit that were subjected to sunlight at the orchard, mango cv. Shelly from inside (green fruit) or outside (red fruit) the tree canopy was stored for 3 weeks at 5, 8 or 12 °C and examined for...
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| Language: | English |
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MDPI AG
2018-07-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/7/1832 |
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| author | Pradeep Kumar Sudheeran Oleg Feygenberg Dalia Maurer Noam Alkan |
| author_facet | Pradeep Kumar Sudheeran Oleg Feygenberg Dalia Maurer Noam Alkan |
| author_sort | Pradeep Kumar Sudheeran |
| collection | DOAJ |
| description | Red fruits were suggested to be tolerant to cold. To understand cold-storage tolerance of red mango fruit that were subjected to sunlight at the orchard, mango cv. Shelly from inside (green fruit) or outside (red fruit) the tree canopy was stored for 3 weeks at 5, 8 or 12 °C and examined for flavonoids, antioxidant, volatiles and tolerance to biotic and abiotic stress. Red fruit from the outer canopy showed significant increases in total anthocyanin and flavonoids, and antioxidant activity. Ripening parameters for red and green mango fruit were similar at harvest and during storage. However, red fruit with high anthocyanin and flavonoid contents were more tolerant to biotic and abiotic stresses. After 3 weeks of suboptimal cold storage, green fruit showed significantly more lipid peroxidation and developed significantly more chilling-injury symptoms—black spots and pitting—than red fruit. Volatiles of red and green peels revealed significant modulations in response to cold-storage. Moreover, red fruit were more tolerant to biotic stress and had reduced general decay incidence. However, during long storage at 10 °C for 4, 5 or 6 weeks, red fruit showed a non-significant reduction in decay and chilling injuries. These results suggest new approaches to avoiding chilling injury during cold storage. |
| first_indexed | 2024-12-20T20:54:35Z |
| format | Article |
| id | doaj.art-3cd88353f1e640c19970246fe5ab61db |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-20T20:54:35Z |
| publishDate | 2018-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3cd88353f1e640c19970246fe5ab61db2022-12-21T19:26:51ZengMDPI AGMolecules1420-30492018-07-01237183210.3390/molecules23071832molecules23071832Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid ContentsPradeep Kumar Sudheeran0Oleg Feygenberg1Dalia Maurer2Noam Alkan3Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, IsraelDepartment of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, IsraelDepartment of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, IsraelDepartment of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, IsraelRed fruits were suggested to be tolerant to cold. To understand cold-storage tolerance of red mango fruit that were subjected to sunlight at the orchard, mango cv. Shelly from inside (green fruit) or outside (red fruit) the tree canopy was stored for 3 weeks at 5, 8 or 12 °C and examined for flavonoids, antioxidant, volatiles and tolerance to biotic and abiotic stress. Red fruit from the outer canopy showed significant increases in total anthocyanin and flavonoids, and antioxidant activity. Ripening parameters for red and green mango fruit were similar at harvest and during storage. However, red fruit with high anthocyanin and flavonoid contents were more tolerant to biotic and abiotic stresses. After 3 weeks of suboptimal cold storage, green fruit showed significantly more lipid peroxidation and developed significantly more chilling-injury symptoms—black spots and pitting—than red fruit. Volatiles of red and green peels revealed significant modulations in response to cold-storage. Moreover, red fruit were more tolerant to biotic stress and had reduced general decay incidence. However, during long storage at 10 °C for 4, 5 or 6 weeks, red fruit showed a non-significant reduction in decay and chilling injuries. These results suggest new approaches to avoiding chilling injury during cold storage.http://www.mdpi.com/1420-3049/23/7/1832anthocyaninantioxidant activitycold storageethyleneGC-MSluminescencemultiplexROS |
| spellingShingle | Pradeep Kumar Sudheeran Oleg Feygenberg Dalia Maurer Noam Alkan Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents Molecules anthocyanin antioxidant activity cold storage ethylene GC-MS luminescence multiplex ROS |
| title | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| title_full | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| title_fullStr | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| title_full_unstemmed | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| title_short | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| title_sort | improved cold tolerance of mango fruit with enhanced anthocyanin and flavonoid contents |
| topic | anthocyanin antioxidant activity cold storage ethylene GC-MS luminescence multiplex ROS |
| url | http://www.mdpi.com/1420-3049/23/7/1832 |
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