Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Mango Fruit
2.2. Procedure and Experimental Design
2.2.1. Gas ClO2 Preparation
2.2.2. Design of the Experiment
2.2.3. Observed Response
2.3. Fresh Weight Loss
2.4. Quality Attributes
2.4.1. Sensory Analysis
2.4.2. Color Measurement
2.4.3. Firmness
2.4.4. Titratable Acidity, Total Soluble Solids, and Total Starch Content
2.4.5. Total Soluble Sugar
2.4.6. Total Carotenoids
2.5. Residual ClO2 Analyses
2.6. Ethylene Production, Respiration Rate, and Abscisic Acid Content
2.7. RNA Sequencing (RNA-Seq) Analysis
2.8. Quantitative Real-Time PCR (RT-qPCR) Analysis
2.9. Statistical Analysis
3. Results
3.1. Physical Quality Characteristics of Mango Fruits
3.2. Biochemical Quality Attributes of Mango Fruits
3.3. Sensory Profile and ClO2 Residues of Mangoes Fruits
3.4. Respiration Rate and Ethylene Production
3.5. Transcriptomic Profile of Ripe Mango
4. Discussion
5. Conclusions
6. Future Outlook
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Zhang, D.; Liu, B.; Wu, S.; Li, C.; Fang, T.; Tian, M. Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis. Foods 2024, 13, 316. https://doi.org/10.3390/foods13020316
Zhang D, Liu B, Wu S, Li C, Fang T, Tian M. Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis. Foods. 2024; 13(2):316. https://doi.org/10.3390/foods13020316
Chicago/Turabian StyleZhang, Dongwei, Binxiong Liu, Shaoyi Wu, Changcheng Li, Ting Fang, and Meiling Tian. 2024. "Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis" Foods 13, no. 2: 316. https://doi.org/10.3390/foods13020316