Abstract
The effects of an exogenous application of various concentrations and dipping duration of melatonin (MT) treatment on postharvest senescence, quality, chilling tolerance, and antioxidant metabolism of mango fruit cv. “Dashehari” were examined. Fruits were treated with three concentrations of MT (50, 100, or 150 µM), each applied for three times (60, 90, or 120 min), followed by storage at 5 ± 1°C. The MT concentration of 100 µM with a dipping duration of 120 min was efficient in reducing the chilling injury and maintaining the quality of mango fruit for 28 d. Effects of this treatment were due to its effectiveness in reducing metabolic activity, specifically, respiration rate and ethylene production, resulting in higher firmness, titratable acidity, and ascorbic acid content and lower weight loss, total soluble solids, pH, and total soluble solid : acidity ratio. Moreover, it maintained a higher concentration of total phenolics and total flavonoids, as well as antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and cupric reducing antioxidant power assays), as compared to other treatments. This was further confirmed with higher activities of antioxidant enzymes superoxide dismutase and catalase and membrane stability (according to a lower malondialdehyde content and lipoxygenase activity). Thus, our data show that a 100 µM MT administered for 120 min appears to be the most appropriate treatment to maintain the quality of mango fruits stored at chilling temperatures.
Highlights
Mango (Mangifera indica) is one of the most nutritive and commonly consumed fruits in tropical and subtropical regions
Seasonal availability further restricts its marketability to only a few days, this period can be extended with low-temperature storage at around 13°C
As a result of increased metabolic activity, weight loss was progressive during the storage period (Table 1). e control group, T1 (50 μM MT for 90 min), T2 (50 μM MTfor 120 min), and T6 (100 μM MTfor 150 min) had weight losses of 9.23, 9.10, 9.27, and 9.20%, respectively, after 28 d whereas T3 (50 μM MT for 150 min), T7 (150 μM MTfor 90 min), and T8 (150 μM MTfor120 min) had weight losses of 10.23, 10.23, and 10.00%, respectively
Summary
Mango (Mangifera indica) is one of the most nutritive and commonly consumed fruits in tropical and subtropical regions. Mango is a climacteric fruit that ripens quickly at ambient temperature, due to its high respiration rate and ethylene production, having a short shelf life of only 5 to 6 days under this condition. Seasonal availability further restricts its marketability to only a few days, this period can be extended with low-temperature storage at around 13°C. The temperature must be carefully regulated, since signs of chilling injury (CI) begin to develop if fruits are Journal of Food Quality stored at
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