Ethylene-forming capacity during cold storage and chilling injury development in ‘Keitt’ mango fruit

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

“…113 -115 Andersen and Kent 116,117 found that increases in the content of ACC, the immediate precursor of ethylene, and ethylene production in cucumbers occurred immediately after their transference to room temperature. Usually, the development of CI symptoms occurs when the fruits are reconditioned at room temperature after cold storage, and this is correlated with a sharp increase in ethylene production, as has been observed in many different fruits such as cantaloupe melon, 80 mango, 114 pear, 118 zucchini 119 and eggplant 120 and in different citrus fruits such as mandarin, orange 121 and grapefruit. 122 This increased ethylene production can be interpreted in two different ways, either (i) as a simple response to low temperatures or (ii) that this ripening and senescence hormone could induce CI in sensitive species.…”

Effect of cold‐shock treatment on chilling injury in mango (Mangifera indica L. cv. ‘Wacheng’) fruit

“…But mango, like other tropical and sub-tropical fruits, are susceptible to chilling injury when kept below some critical temperature. 1 The most common symptoms of chilling injury in mango fruit are greyish scaldlike discolouration of the skin and skin pitting, uneven ripening, reductions in the levels of carotenoids, aroma and flavour during ripening and a susceptibility to fungal decay. 2 Various methods, such as heat treatment, storage in modified and controlled atmospheres, intermittent warming, and application of plant growth regulators have been developed to alleviate chilling injury in horticultural commodities.…”

Mango

“…The skin and pulp tissue of mango fruit also behave differently with regard to ethylene production. The pulp tissue is found to produce only about one eighth of the ethylene and responded much less to exogenously applied ACC than skin tissue in 'Keitt' mango during low temperature storage (Lederman et al 1997). The successful manipulation of respiration and ethylene production rates to delay ripening constitutes the hub of the post-harvest management of mango fruit.…”

“…The increased tolerance to chilling in chilling-sensitive tissues or delayed development of chilling injury symptoms would lead to the possibility of storing these commodities at lower temperatures with a minimum rate of deterioration in quality . Chilling-induced damage to cell membranes disrupts a cascade of metabolic reactions in mango including ethylene production, causes increased respiration, interference in energy production, accumulation of toxic compounds such as ethanol and acetaldehyde, and disruption of cellular and subcellular structures, leading to uneven ripening and poor fruit quality (Chaplin et al 1991;Chhatpar et al 1971;Han et al 2006;Lederman et al 1997;McCollum et al 1993;Medlicott et al 1990b;Nair et al , 2004aNair et al , 2004bPhakawatmongkol et al 2004;Zauberman et al 1988;Zhao et al 2006). The cell wall components and cuticle structure of mango are adversely affected by chilling injury (Han et al 2006;Ketsa et al 1999b).…”