Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

Abstract

Mango ‘Nam dok mai si thong’ is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key factors in determining fruit quality and, consequently, predicted shelf life. In order to understand which post-harvest markers play crucial roles during the ripening process, as well as those which are a consequence of disease infection and physical damage caused by essential oil vapour, partial least squares (PLS) correlation models were used. During storage, physiochemical (percent weight loss, peel colour, firmness, pH, and peel electrolyte leakage) and biochemical (titratable acidity, total soluble solids, total phenolic compounds, total flavonoid compounds, antioxidants, total sugar, and reducing sugar content) parameters, as well as near-infrared (NIR) spectra, were monitored and correlated with visual post-harvest physiological responses. The majority of analysed markers displayed distinct relationships with the ripening process of mangoes, where for non-destructive parameters (R2 = 0.86), lightness (L*) and b* value were notably significant, and for destructive parameters (R2 = 0.79), pH and total soluble solids were notably significant. Similarly, the same markers were also correlated with physical damage and post-harvest mango disease infection severity, possibly through polysaccharide deformation and activation of browning-related enzymes. NIR imaging results also revealed the absorbent regions involved in biochemical alterations (water and enzymes; absorbance at 1170 nm, 1400–1500 nm, and 2150–2250 nm) that pertain to the fruit’s quality. The findings from this work provide an initial step towards the development and assessment of quality measures for ‘Nam dok mai si thong’ mango.

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

“…Rapid off-tree ripening of mangoes are correlated with the loss of www.nature.com/scientificreports/ firmness and excessive softening during storage period, which ultimately reduces the required level of marketing of this precious fruit 10 . Natural ripening process positively affects the physiological and biochemical alteration in the mangoes, which includes, color changes, dehydration, cellular respiration, transformation of organic acids and polysaccharides, resultantly contributing towards good scores for organoleptic features of the mangoes 39 . Findings of Zhang et al 8 also revealed that firmness of the artificially ripened fruits got decreased with increasing the concentration of the ripening agents and with the passage of time, during storage period.…”

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