Chilling injury, peroxidase, and cellulase activities in the peel of mango fruit at low temperature.
Zauberman G., Fuchs Y., Rot I., Wexler A.
Author Affiliation: ARO, Volcani Center, PO Box 6, Bet Dagan 50250, Israel.
HortScience 23 : 732-733
Abstract : Chilling injury (CI) developed on the peel of Keitt fruits stored at 5°C and eventually transferred to 20° for ripening. Peroxidase and cellulase activities in the peel of such fruits rose during the development of CI to much higher levels than in non-chilled fruits. The activity of these 2 enzymes started to increase before any changes in TSS and acid contents of the pulp could be observed. It is suggested that the increase in activity of the 2 enzymes is part of the CI syndrome that develops during storage of mango fruits at chilling temperatures.