נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance
Year:
2016
Source of publication :
Postharvest Biology and Technology
Authors :
Alkan, Noam
;
.
Diskin, Sonia
;
.
Feygenberg, Oleg
;
.
Sivankalyani, Velu
;
.
Wright, Ben
;
.
Volume :
111
Co-Authors:
Sivankalyani, V., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Diskin, S., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Robert H Smith, Faculty of Agriculture, Food and Environment, Rehovot, Israel
Wright, B., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Alkan, N., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Facilitators :
From page:
132
To page:
139
(
Total pages:
8
)
Abstract:
Mango fruit (Mangifera Indica L., cv. Shelly) developing at the exterior of canopy and exposed to sunlight acquires a red peel color on the sun-exposed side compared to the green peel fruit that develop within the canopy. Measurements of the red tissue showed a significant increase in total anthocyanin and flavonoids accumulation but not in chlorophyll. The ripening parameters between red and green mango fruit harvested at the same day from the same orchard, including; TSS, firmness and titratable acidity were similar at harvest, during cold storage and further shelf life. However, fruit with a red side or that were mostly green showed a varied response to biotic and abiotic stresses. After three weeks of cold-storage at 5. °C 'green fruit' showed significantly more lipid peroxidation and developed significantly more chilling injury symptoms, such as black spots and pitting, than the 'red fruit'. Furthermore, 'red fruit' were found to be more resistant to a challenge of Colletotrichum gloeosporioides fungal inoculation and showed reduction in general decay incidence. Thus, mango fruit with more red color in their peel correlates to anthocyanin and flavonoids accumulation, and showed increased resistance to chilling and pathogens. The results point to new agro-technological approaches to extend shelf life and quality in mango. © 2015 Elsevier B.V.
Note:
Related Files :
anthocyanin
chilling injury
Decay
mango
ripening
Storage
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2015.08.001
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
20947
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:40
Scientific Publication
Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance
111
Sivankalyani, V., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Feygenberg, O., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Diskin, S., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel, Robert H Smith, Faculty of Agriculture, Food and Environment, Rehovot, Israel
Wright, B., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Alkan, N., Department of Postharvest Science of Fresh Fruit, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance
Mango fruit (Mangifera Indica L., cv. Shelly) developing at the exterior of canopy and exposed to sunlight acquires a red peel color on the sun-exposed side compared to the green peel fruit that develop within the canopy. Measurements of the red tissue showed a significant increase in total anthocyanin and flavonoids accumulation but not in chlorophyll. The ripening parameters between red and green mango fruit harvested at the same day from the same orchard, including; TSS, firmness and titratable acidity were similar at harvest, during cold storage and further shelf life. However, fruit with a red side or that were mostly green showed a varied response to biotic and abiotic stresses. After three weeks of cold-storage at 5. °C 'green fruit' showed significantly more lipid peroxidation and developed significantly more chilling injury symptoms, such as black spots and pitting, than the 'red fruit'. Furthermore, 'red fruit' were found to be more resistant to a challenge of Colletotrichum gloeosporioides fungal inoculation and showed reduction in general decay incidence. Thus, mango fruit with more red color in their peel correlates to anthocyanin and flavonoids accumulation, and showed increased resistance to chilling and pathogens. The results point to new agro-technological approaches to extend shelf life and quality in mango. © 2015 Elsevier B.V.
Scientific Publication
You may also be interested in