Hot Water Treatment Maintains Normal Ripening and Cell Wall Metabolism in Mango (Mangifera indica L.) Fruit

文献类型： 外文期刊

第一作者： Zhang, Zhengke

作者： Zhang, Zhengke;Gao, Zhaoyin;Li, Min;Hu, Meijiao;Gao, Hui;Yang, Dongping;Yang, Bo

作者机构：

关键词： chilling injury;mango;hot water treatment;HWT;pectic hydrolytic enzymes;polygalacturonase

期刊名称：HORTSCIENCE （ 影响因子：1.455； 五年影响因子：1.617 ）

ISSN： 0018-5345

年卷期： 2012 年 47 卷 10 期

页码：

收录情况： SCI

摘要： 'Tainong 1' mango fruit were treated with hot water for 10 minutes at 55 degrees C and then stored at 5 degrees C for 3 weeks. After removal from low-temperature storage, the effects of hot water treatment (HWT) on chilling injury (Cl), ripening and cell wall metabolism during storage (20 degrees C, 5 days) were investigated. HWT reduced the CI development of the fruit as manifested by firmer texture, external browning, and fungal lesions. A more rapid ripening process, as indicated by changes in firmness, respiration rate, and ethylene production, occurred in heated fruit after exposure to low temperature as compared with non-heated fruit. At the same time, the cell wall components in heated fruit contained more water-soluble pectin and less 1,2-cyclohexylenedinitrilotetraactic acid (CDTA)-soluble pectin than those in non-heated fruit. HWT also maintained higher polygalacturonase [enzyme classification (EC) 3.2.1.15] and beta-galactosidase (EC 3.2.1.23) activities as well as lower pectin methylesterase (EC 3.1.1.11) activity. In general, the changes of ripening and cell wall metabolism parameters in the heated fruit after low-temperature storage exhibited a comparable pattern to that of non-cold-stored fruit.

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