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Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents
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 flavono...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100212/ https://www.ncbi.nlm.nih.gov/pubmed/30041447 http://dx.doi.org/10.3390/molecules23071832 |
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author | Sudheeran, Pradeep Kumar Feygenberg, Oleg Maurer, Dalia Alkan, Noam |
author_facet | Sudheeran, Pradeep Kumar Feygenberg, Oleg Maurer, Dalia Alkan, Noam |
author_sort | Sudheeran, Pradeep Kumar |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6100212 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61002122018-11-13 Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents Sudheeran, Pradeep Kumar Feygenberg, Oleg Maurer, Dalia Alkan, Noam Molecules Article 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. MDPI 2018-07-23 /pmc/articles/PMC6100212/ /pubmed/30041447 http://dx.doi.org/10.3390/molecules23071832 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sudheeran, Pradeep Kumar Feygenberg, Oleg Maurer, Dalia Alkan, Noam Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title_full | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title_fullStr | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title_full_unstemmed | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title_short | Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents |
title_sort | improved cold tolerance of mango fruit with enhanced anthocyanin and flavonoid contents |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100212/ https://www.ncbi.nlm.nih.gov/pubmed/30041447 http://dx.doi.org/10.3390/molecules23071832 |
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