Slowing the deterioration of mango fruit during cold storage by pre-storage application of oxalic acid.
Zheng XiaoLin, Tian ShiPing, Gidley M. J., Yue Hong, Li BoQiang, Xu Yong, Zhou ZhongWei
Author Affiliation: Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
Journal of Horticultural Science and Biotechnology 82 : 707-714
Abstract : The effects of pre-storage application of oxalic acid (OA) on the incidence of decay and ripening in mango fruit, and its physiological effects on the peel and flesh of mango were investigated after mango fruit (Mangifera indica L. cv. Zill) were dipped in 5 mM OA for 10 min at 25°C then stored at 14°±1°C for 5 weeks. In addition, spore germination and mycelium growth of Colletotrichum gloeosporioides Penz. on potato dextrose agar (PDA) media containing different concentrations of OA were measured. Application of OA decreased the incidence of decay and delayed the ripening process in mango fruit during cold storage. However, there was no reduction in fruit quality, as judged by the soluble solids content (SSC) and titratable acidity (TA) of fruit ripened at 25°C for 3 d, following 3 weeks of cold storage. Oxalic acid-treatment resulted in decreased lipoxygenase (LOX) activity and increased superoxide dismutase (SOD) activity in the peel, and increased ascorbate peroxidase (APX) activity in both the peel and the flesh, coincident with a decrease in reactive oxygen species (ROS). At or above 5 mM,OA with unaltered (natural) pH or after neutralization, also inhibited C. gloeosporioides development in vitro. It is suggested that the physiological effects of OA, in decreasing LOX activity and enhancing defence against oxidation damage, contributed to delaying the ripening process in mango fruit during cold storage. Thus, pre-storage application of OA could be a promising method to suppress post-harvest deterioration and extend the shelf-life of refrigerated mango fruit, possibly due to a combination of its physiological effect in delaying the ripening process, coupled with an inhibition of the development of pathogens such as C. gloeosporioides.