Changes of ascorbic acid and glutathione contents during chilling injury of mango fruit.
Ji ZuoLiang, Dai HongFen, Zhang ZhaoQi
Author Affiliation: Department of Horticulture, South China Agriculture University, Guangzhou 510642, China.
Acta Horticulturae Sinica 25 : 324-328
Abstract : The contents of ascorbic acid and glutathione, and their oxidation products, in mango fruits were studied during storage at 2±0.5 or 10±0.5°C. At 2±0.5°C, mango fruits suffered severe chilling injury on the 15th day of storage, whereas fruits stored at 10±0.5°C showed no signs of damage. Glutathione and ascorbic acid contents of fruits increased slightly during the early stages of storage at 2±0.5°C, which suggested that an increased free radical scavenging ability was induced by short-term cold stress. With prolonged storage at 2±0.5°C, decreases in the glutathione and ascorbic acid contents of fruits were accompanied by increases in membrane permeability and in DHA [dehydroascorbic acid] and GSSG [oxidized glutathione] contents.