Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents

Abstract

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.

Glycosylated flavonoids: fruit's concealed antifungal arsenal

“…Red mango fruit, which contains high concentrations of anthocyanins and flavonols, are more resistant to various pathogens, including Colletotrichum gloeosporioides (Sivankalyani et al, 2016a,b;Diskin et al, 2017;Sudheeran et al, 2018; Fig. S4).…”

“…Concomitantly, red mango fruit with enhanced anthocyanin and flavonoid contents show improved resistance to fungal pathogens and better cold tolerance (Sivankalyani et al, 2016b;Sudheeran et al, 2018). Concomitantly, red mango fruit with enhanced anthocyanin and flavonoid contents show improved resistance to fungal pathogens and better cold tolerance (Sivankalyani et al, 2016b;Sudheeran et al, 2018).…”

“…Anthocyanin pigments are secondary metabolites of phenylpropanoids that contribute to red color of mango skin. Concomitantly, red mango fruit with enhanced anthocyanin and flavonoid contents show improved resistance to fungal pathogens and better cold tolerance (Sivankalyani et al, 2016b;Sudheeran et al, 2018). Fruit of red mango cultivars has been associated with increased tolerance to both anthracnose caused by the fungi Colletotrichum gloeosporioides and chilling injury during storage in comparison to green cultivars (Sudheeran et al, 2019a,b).…”

Sugar‐regulated susceptibility of tomato fruit toColletotrichumandPenicilliumrequires differential mechanisms of pathogenicity and fruit responses

“…For the experiments in this report fruit from each of the two lines were harvested at the fully ripe stage and brought to the laboratory for analyses. To standardize ripening stage of the fruit, the skin colour (hue) of 10 tomato fruit was measured using a CR-400/410 Chromometer (Konica Minolta, Osaka, Japan) at four points on the equatorial part of each fruit (40 measurements per cultivar) (Sudheeran et al, 2018). Fruits with a colour showing a similar hue angle (approximately 350 AE 5) were selected for the experiments.…”

Postharvest Dips of Persimmon Fruit in Gibberellic Acid: An Efficient Treatment to Improve Storability and Reduce Alternaria Black Spot

“…The skin color (hue) of 10 persimmon fruit was measured from the different treatments using a CR-400/410 Chromometer (Konica Minolta, Osaka, Japan) at four points on the shoulder and bottom part of each fruit (20 measurements per treatment) [11]. The hue angle measured color (120 represents a green color; 60-70 represents a yellow color; 30-40 represents a red color).…”