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Molecules 2018, 23(7), 1832;

Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents

Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion 7505101, Israel
Author to whom correspondence should be addressed.
Received: 21 June 2018 / Revised: 18 July 2018 / Accepted: 20 July 2018 / Published: 23 July 2018
(This article belongs to the Special Issue Advances in Anthocyanin Research 2018)
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Red fruits were suggested to be tolerant to cold. To understand cold-storage tolerance of red mango fruit that were subjected to sunlight at the orchard, mango cv. Shelly from inside (green fruit) or outside (red fruit) the tree canopy was stored for 3 weeks at 5, 8 or 12 °C and examined for flavonoids, antioxidant, volatiles and tolerance to biotic and abiotic stress. Red fruit from the outer canopy showed significant increases in total anthocyanin and flavonoids, and antioxidant activity. Ripening parameters for red and green mango fruit were similar at harvest and during storage. However, red fruit with high anthocyanin and flavonoid contents were more tolerant to biotic and abiotic stresses. After 3 weeks of suboptimal cold storage, green fruit showed significantly more lipid peroxidation and developed significantly more chilling-injury symptoms—black spots and pitting—than red fruit. Volatiles of red and green peels revealed significant modulations in response to cold-storage. Moreover, red fruit were more tolerant to biotic stress and had reduced general decay incidence. However, during long storage at 10 °C for 4, 5 or 6 weeks, red fruit showed a non-significant reduction in decay and chilling injuries. These results suggest new approaches to avoiding chilling injury during cold storage. View Full-Text
Keywords: anthocyanin; antioxidant activity; cold storage; ethylene; GC-MS; luminescence; multiplex; ROS anthocyanin; antioxidant activity; cold storage; ethylene; GC-MS; luminescence; multiplex; ROS

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Sudheeran, P.K.; Feygenberg, O.; Maurer, D.; Alkan, N. Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents. Molecules 2018, 23, 1832.

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