| Title: | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
| Author(s): | Sudheeran PK; Feygenberg O; Maurer D; Alkan N; |
| Address: | "Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, Israel. pradeepkumar2k@gmail.com. Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, Israel. fgboleg@volcani.agri.gov.il. Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, Israel. daliam@volcani.agri.gov.il. Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, Israel. noamal@agri.gov.il" |
| DOI: | 10.3390/molecules23071832 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| 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 degrees 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 degrees 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" |
| Keywords: | "*Adaptation, Biological Anthocyanins/*chemistry *Cold Temperature Flavonoids/*chemistry Fruit/*chemistry/*physiology Gas Chromatography-Mass Spectrometry Lipid Peroxidation Mangifera/*chemistry/*physiology Reactive Oxygen Species/chemistry/metabolism Stre;" |
| Notes: | "MedlineSudheeran, Pradeep Kumar Feygenberg, Oleg Maurer, Dalia Alkan, Noam eng Switzerland 2018/07/26 Molecules. 2018 Jul 23; 23(7):1832. doi: 10.3390/molecules23071832" |
