Effects of exogenous oxalic acid on ripening and decay incidence in mango fruits during storage at controlled atmospheres.
Zheng XiaoLin, Tian ShiPing, Xu Yong, Li BoQiang
Author Affiliation: Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Journal of Fruit Science 22 : 351-355
Abstract : Mango (cv. Shengxin) fruits were dipped in 0 (control) or 5 mmol oxalic acid/litre for 10 minutes and stored at controlled atmospheres (6% CO2, 2% O2 and 14±1°C). The changes in flesh firmness, soluble solid content (SSC), pH, disease index, fruit decay, production of active oxygen species (AOS), such as superoxide and hydrogen peroxide, contents of reduced forms of ascorbate and glutathione, and superoxide dismutase (SOD) activity in fruits during storage were studied. Compared with the control, the treated fruits were more firm and had lower SSC, disease index and decay incidence. Oxalic acid also inhibited AOS production, reduced the loss in ascorbate content, and increased SOD activity. It was suggested that the effects of exogenous oxalic acid on the enhancement of antioxidant capacity and reduction of AOS production are associated with the retardation of the ripening process and decrease in decay incidence during storage, and that oxalic acid treatment is an alternative method for prolonging the storage life of mango fruits.