Application of calcium–boron improve fruit quality, cell characteristics, and effective softening enzyme activity after harvest in mango fruit (Mangifera indica L.)

Muengkaew, Ratthaphol; Whangchai, Kanda; Chaiprasart, P.

doi:10.1007/s13580-018-0059-2

Cited by 15 publications

(8 citation statements)

References 21 publications

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“…As well, sprayed with a (1 mL L −1 Ca-B) solution as 40% Ca (NO 3 ) 2 •4H 2 O and 0.3% H 3 BO 3 at both 60 and 90 days after flowering led to improve the quality of mango fruits i.e. increased the size of the fruit and cells in the exocarp and the mesocarp, gave the highest concentration of vitamin C and decreased the activities of polygalacturonase and pectin methylesterase (Muengkaew et al, 2018).…”

Section: Discussionmentioning

confidence: 94%

Effect of Calcium and Boron on Growth, Fruit Setting and Yield of Hot Pepper (Capsicum annuum L.)

Salim

Gawad

El-Yazied

et al. 2019

Egyptian Journal of Horticulture

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to study the response of hot pepper plant (Capsicum annuum L.) cv. Hot Chili growth, fruit setting, yield and some biochemical constituents linked with the yield and quality characteristics to foliar spraying with calcium chloride at 0, 1000 and 2000 ppm, boric acid at 0, 200 and 400 ppm and their combinations. Results indicated that all foliar applications of calcium chloride and boric acid treatments individual or in combination markedly increased the vegetative growth characteristics, fruit setting percentage and fruits yield of hot pepper plants. Foliar spraying with 2000 ppm of calcium chloride plus 200 or 400 ppm of boric acid treatments obviously gave the higher values of plant height, number of branches per plant, shoot fresh and dry weights, fruit setting, fruits yield/ plant and fruits yield/ feddan as well as total carotenoids, vitamin C and N, P and K concentrations compared to the check treatment in both tested seasons.

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Section: Discussionmentioning

confidence: 94%

Effect of Calcium and Boron on Growth, Fruit Setting and Yield of Hot Pepper (Capsicum annuum L.)

Salim

Gawad

El-Yazied

et al. 2019

Egyptian Journal of Horticulture

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“…The hydrolysis of β‐Gal was contributed to the remodelling of cell walls and promoted cell proliferation and differentiation. The degrading effects of these enzymes on the pulp cell wall may result in the changes of cell wall space and structure, which is an important cause of fruit softening (Muengkaew et al ., 2018). Even so, in view of the different maturation stages and various mechanisms of LBL fruit softening, it is still indispensable to study the specific cell wall mechanism related to fruit softening, and many questions to be answered.…”

Section: Discussionmentioning

confidence: 99%

Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.

Zhao

et al. 2021

Int J of Food Sci Tech

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Summary The present study aims to examine fruit cell wall‐associated fruit softening in Lycium barbarum L. by the microstructure of the fruit cells and the changes in the contents of cell wall components, molecular weights of cell wall polysaccharides and the activities of related cell wall degrading enzymes at different development stages of L. barbarum L. fruit. Fruit firmness significantly declined during ripening, with the greatest reduction between the 28 and 35 days stages. The decrease in firmness correlated with an extensively deformed microstructure in the parenchyma tissues and positively correlated with reductions in the contents of fruit cell wall materials and molecular weight in cell wall polysaccharide. Cellulase, α‐galactosidase, polygalactosidase and pectin methylesterase showed higher activities during 28 days; whereas, the activities of β‐galactosidase were higher during 35 days. These results indicate that cell wall‐related processes are a key feature of early softening in L. barbarum L.

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“…In mango, sprays of B plus Ca result in thicker cell walls and smaller intercellular spaces. As a consequence, cells are more densely packed, thereby providing greater mechanical stiffness and thus better support for the cuticle [185]. The potential roles of B in russeting also include effects on cell wall synthesis, lignification and cell wall structure, for example, by cross-linking cell wall constituents, such as pectins [186].…”

Section: Foliar Sprays Of Fertilizers and Other Compoundsmentioning

confidence: 99%

Russeting of Fruits: Etiology and Management

2022

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The skin of a fruit protects the vulnerable, nutrient-rich flesh and seed(s) within from the hostile environment. It is also responsible for the fruit’s appearance. In many fruitcrop species, russeting compromises fruit appearance and thus commercial value. Here, we review the literature on fruit russeting, focusing on the factors and mechanisms that induce it and on the management and breeding strategies that may reduce it. Compared with a primary fruit skin, which is usually distinctively colored and shiny, a secondary fruit skin is reddish-brown, dull and slightly rough to the touch (i.e., russeted). This secondary skin (periderm) comprises phellem cells with suberized cell walls, a phellogen and a phelloderm. Russeted (secondary) fruit skins have similar mechanical properties to non-russeted (primary) ones but are more plastic. However, russeted fruit skins are more permeable to water vapor, so russeted fruits suffer higher postharvest water loss, reduced shine, increased shrivel and reduced packed weight (most fruit is sold per kg). Orchard factors that induce russeting include expansion-growth-induced strain, surface wetness, mechanical damage, freezing temperatures, some pests and diseases and some agrochemicals. All these probably act via an increased incidence of cuticular microcracking as a result of local concentrations of mechanical stress. Microcracking impairs the cuticle’s barrier properties. Potential triggers of russeting (the development of a periderm), consequent on cuticular microcracking, include locally high concentrations of O2, lower concentrations of CO2 and more negative water potentials. Horticulturists sometimes spray gibberellins, cytokinins or boron to reduce russeting. Bagging fruit (to exclude surface moisture) is also reportedly effective. From a breeding perspective, genotypes having small and more uniform-sized epidermal cells are judged less likely to be susceptible to russeting.

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Application of calcium–boron improve fruit quality, cell characteristics, and effective softening enzyme activity after harvest in mango fruit (Mangifera indica L.)

Cited by 15 publications

References 21 publications

Effect of Calcium and Boron on Growth, Fruit Setting and Yield of Hot Pepper (Capsicum annuum L.)

Effect of Calcium and Boron on Growth, Fruit Setting and Yield of Hot Pepper (Capsicum annuum L.)

Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.

Russeting of Fruits: Etiology and Management

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