Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress.
Li PeiYan, Zheng XiaoLin, Liu Yan, Zhu YuYan
Author Affiliation: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
Food Chemistry 142 : 72-78
Abstract : Effects of oxalic acid on chilling injury, proline metabolism and energy status in mango fruit were investigated after mango fruit (Mangifera indica L. cv. Zill) were dipped in 5 mM oxalic acid solution for 10 min at 25°C and then stored at low temperature (10±0.5°C) for 49 days thereafter transferred to 25°C for 4 days. Pre-storage application of oxalic acid apparently inhibited the development of chilling injury, notably elevated proline accumulation actually associated with increase in ?1-pyrroline-5-carboxylate synthetase (P5CS) activity and decrease in proline dehydrogenase (PDH) activity in the peel and the flesh, without activation of ornithine-?-aminotransferase (OAT) activity, and maintained high ATP level and energy charge in the flesh during storage. It was suggested that these effects of oxalic acid might collectively contribute to improving chilling tolerance, thereby alleviating chilling injury and maintaining quality of mango fruit in long term cold storage.