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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...

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Detalles Bibliográficos
Autores principales: Sudheeran, Pradeep Kumar, Feygenberg, Oleg, Maurer, Dalia, Alkan, Noam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
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.
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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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