Influence of a pre-harvest reflective orchard mulching film on lipid peroxidation and anti-oxidant activity in apple fruit during post-harvest storage

Summary

Studies have shown that applying a reflective film to the floor of an orchard enhances fruit colouration. Here we assessed whether this practice also prolonged the post-harvest storage life of apple (Malus domestica Borkh cv. Fuji and Malus prunifolia [Willd.]) fruit. Strips of reflective mulching film (RMF) were placed beneath the apple trees and RMF-treated fruit were compared with those from untreated control (CK) trees. Enzymes involved in reducing lipid peroxidation such as superoxide dismutase (SOD) and catalase (CAT) are associated with delaying fruit senescence. Their activities, as well as malondialdehyde (MDA) concentrations, were quantified as indicators of physiological changes related to lipid peroxidation and membrane damage in the peel and flesh of RMF-treated or control apple fruit during 50 d of post-harvest storage at 4ºC. SOD activities increased in the peel and flesh from RMF-treated fruit during the first 40 d post-harvest, but declined significantly during the final 10 d of storage. RMF treatment resulted in increases in CAT activities of 5 – 14% and 16 – 29% in the peel and flesh of RMF-treated apples, respectively, compared with untreated CK fruit. Conversely, MDA concentrations were 7 – 23% and 14 – 30% lower in the peel and flesh, respectively, of RMF-treated fruit than in CK fruit over the 50 d storage period. Similarly, RMF treatment resulted in reductions of 7 – 20% and 3 – 10% in saturated fatty acid (SFA) concentrations in the peel and flesh, respectively, compared to CK fruit, while the corresponding polyunsaturated fatty acid (PUFA) concentrations increased by 2 – 10% and 3 – 7%. In conclusion, the use of RMF in apple orchards appears to be an effective technique to delay post-harvest senescence in apple fruit.     

MaCDPK7, a calcium-dependent protein kinase gene from banana is involved in fruit ripening and temperature stress responses

Calcium-dependent protein kinase (CDPK) is an important Ca²⁺ sensor in plant development and responses to stress stimuli. Banana fruit is a typical climacteric- and chilling-sensitive fruit. The roles of CDPK genes in the ripening and chilling response of banana fruit are unclear. We isolated a cDNA fragment with full-length coding MaCDPK7 (HM061075) from fruit peel tissue. Induction of MaCDPK7 expression in fruit peel was observed 0.5 h after phytohormone ethylene treatment, earlier than the up-regulation of MaACO1 and MaACS1, coding a 1-aminocyclopropane-1-carboxylate oxidase and 1-aminocyclopropane-1-carboxylate synthase, respectively. Penetration of calcium signaling blockers, EGTA, or LaCl₃ inhibited the ripening and gene expression of MaCDPK7, MaACO1, and MaACS1 in the in vitro cultured peel pieces, but Ca²⁺ application removed the inhibitory effect of EGTA and LaCl₃. This suggested that MaCDPK7 might be a positive regulator involved in the calcium signaling in banana fruit ripening. Under temperature stresses, we found that MaCDPK7 gene expression increased 3 h after hot water dipping (HWD). The HWD-treated fruits exhibited markedly less chilling injury (CI) than control fruits in cold storage. Stored at 7°C (CI temperature) dramatically increased MaCDPK7 gene expression, while pre-treatment of HWD repressed the induction in cold storage. These results show that the MaCDPK7 gene is involved in regulating banana fruit ripening and chilling resistance induced by heat treatment.     

草酸处理对杧果采后果实AsA-GSH循环系统的影响

 杧果（Mangifera indica L.）栽培品种‘圣心’采前套袋果实采后经5 mmol · L^-1草酸溶液浸泡10 min后常温（25 ℃）下贮藏,期间果实硬度系数、病情指数、腐烂率、黄化都显著低于对照;其中,处理果实果皮的还原型抗坏血酸（AsA）和还原型谷胱甘肽（GSH）含量保持较高,抗坏血酸氧化酶（APX）和谷胱甘肽还原酶（GR）活性在贮藏9 d后提高,同时,超氧阴离子（）生成速率、过氧化氢（H₂O₂）含量和丙二醛（MDA）含量降低,说明草酸处理可通过提高果皮AsA-GSH循环系统中抗氧化酶活性和抗氧化剂水平来增强清除活性氧自由基（ROS）能力,减轻膜脂过氧化伤害,进而有利于延缓套袋杧果采后成熟衰老进程,提高果实的商品率。     

Zinc Ameliorates Fruit Yield and Quality of Mangoes Cultivated in Calcareous Soils

Zinc (Zn) deficiency is frequently observed in mangoes grown in calcareous soils. Inherent inability of mango to extract sufficient Zn from the soil exacerbates this situation. Therefore, mitigating effects of Zn application was investigated on flowering, fruit setting, yield and quality of mango cv. Samar Bahisht Chaunsa growing in calcareous soils. The experiment consisted of five treatments: control—no Zn, soil application of 50 and 100 g ZnSO₄ per tree and foliar application of 0.5? and 1.0?% ZnSO₄ solution. Zn was applied twice in the 2^nd week of November, 2011 and 3^rd week of March, 2012, respectively. The experiment was repeated on the same dates during the next growing season. Zn application significantly increased number of flower panicle, fruits matured panicle, leaf Zn concentrations, fruit size, peel thickness, fruit weights at harvest and after ripening and fruit yield tree, whereas it reduced malformed panicles and early fruit drop. However, flower sex ratio and fruit set remained statistically unaffected. Similarly, fruit quality in terms of total soluble solids, flesh color, aroma, flavor and overall acceptability significantly improved as compared to control. Foliar application mitigated Zn deficiency more effectively than the soil application in calcareous soils.     

Effect of gibberellic acid and Vapor Gard on ripening,amylase and peroxidase activities and quality of mango fruits during storage

Post harvest application of gibberellic acid at 200 mg 1^?1, Vapor Gard (di-l-p-menthene) at 2.5% and their combination was studied on ‘Mallika’ mangoes (Mangifera indica L.) stored at ambient temperature (37 ± 2° maximum and 34 ± 2°C minimum) and at 15°C. Significant delay in the ripening of mango fruits was observed when gibberellic acid was applied with or without Vapor Gard. Gibberellic acid significantly retarded the degradation of ascorbic acid and chlorophyll in the peel, and reduced a-amylase and peroxidase activities during storage. Loss of weight decreased following treatment with Vapor Gard either alone or with gibberellic acid during storage at both ambient temperature and at 15°C. A pronounced retardation of ripening was observed when fruits were treated with gibberellic acid and Vapor Gard and stored at 15°C. The study thus suggests that mango fruits can be successfully stored for 20 d by application of gibberellic acid (200 mg 1^?1) in combination with Vapor Gard (2.5%) and stored at 15°C.     

Response of kiwifruit (Actinidia deliciosa cv. Allison) to post-harvest treatment with 1-methylcyclopropene

Summary

Experiments were conducted to observe the effect of different concentrations of 1-methylcyclopropene (1-MCP) on the post-harvest life and quality of ‘Allison’ kiwifruit (Actinidia deliciosa). Fruit were treated with 1-MCP at 0.5 µl l^–1, 1.0 µl l^–1, or 2.0 µl l^–1, un-treated fruit served as controls. Each 1-MCP treatment was applied for 24 h at 20°C. After treatment, fruit were transferred to ambient temperature storage (22º ± 4ºC; 65 – 70% relative humidity) for 18 d, during which time observations on various physical, physiological, and biochemical parameters were recorded at 3 d intervals. Our results indicated that 2.0 µl l^–1 1-MCP was the most effective treatment to delay softening and ripening in ‘Allison’ kiwifruit, as such fruit showed the lowest mean weight loss (9.8 ± 0.2%), the highest mean fruit firmness value (32.7 ± 0.2 N), and began to ripen only after 12 d in storage, whereas untreated fruit started ripening on day-6 of storage. The activities of fruit softening enzymes such as polygalacturonase (PG; 58.5 ± 0.3 µg galacturonic acid g^–1 FW h^–1), and lipoxygenase (LOX; 3.96 ± 1.3 µmoles linoleic acid oxidised min^–1 g^–1 FW h^–1) were lower, and total phenolics (TP) contents (24.3 ± 0.3 mg 100 g^–1) and anti-oxidant (AOX) activities (12.5 ± 0.03 µmol Trolox g^–1 FW h^–1) were higher in 1-MCP-treated fruit than in untreated fruit (PG, 98.3 ± 0.5 µg galacturonic acid g^–1 FW h^–1; LOX, 4.39 ± 1.0 µmoles min^–1 g^–1 FW h^–1; TP, 5.3 ± 0.6 mg 100 g^–1; AOX, 4.7 ± 0.02 µmol Trolox g^–1 FW h^–1, respectively). In addition, 1-MCP-treated fruit exhibited lower rates of respiration (48.3 ± 0.4 ml CO₂ kg^–1 h^–1) and ethylene production (30.2 ± 0.02 µl kg^–1 FW h^–1) than untreated fruit (58.9 ± 0.6 ml CO₂ kg^–1 h^–1; 38.7 ± 0.04 µl kg^–1 FW h^–1, respectively). Similarly, 1-MCP-treated fruit had higher titratable acidity (TA; 1.33 ± 0.3%) and ascorbic acid (AA) contents (115.9 ± 2.6 mg 100 g^–1 pulp) and lower soluble solids contents (SSC; 8.33º ± 0.2º Brix) than untreated kiwifruit (TA, 1.0 ± 0.2 %; AA, 105.3 ± 2.2 mg 100 g^–1 pulp; SSC, 13.7º ± 0.3º Brix, respectively). Thus, 2.0 µl l^–1 1-MCP can be used for the post-harvest treatment of ‘Allison’ kiwifruit to enhance its shelf-life and marketability by approx. 6 d.     

受大气污染芒果的采后催熟与生理变化

在大气污染环境中生长的芒果，果实采后不能正常完成后熟，成为生产中的新难题。采用0．5％乙烯利，在50℃下浸果5 min后，并在有乙烯气体的环境中保持16 h，然后常温下贮藏，可较有效地促进污染芒果的后熟进程，提高其商品价值。与正常果实相比，受污染芒果的呼吸速率较低，无呼吸高峰出现。综合各处理，发现果肉组织膜透性、果胶甲酯酶活性、呼吸速率等均有提高，果实硬度、果皮色泽也有改善。对这些生理生化变化进行了讨论。     

Determination of the optimal pre-storage delayed cooling regime to control disorders and maintain quality in ‘Honeycrisp’TM apples

Summary

Several pre-storage time (0, 1, 2, 4, and 6 d) and temperature (3.5º, 10º, 15º, 20º, 25º, and 30ºC) delayed cooling (DC) treatments were tested on harvested ‘Honeycrisp’^TM apples to determine which combination was optimal for reducing soft scald and low temperature breakdown (LTB), while maintaining the highest fruit quality [i.e., firmness, minimal mass loss, titratable acidity (TA), soluble solids content (SSC), absence of rot, and minimal skin greasiness] after 4 months of refrigerated air (RA) storage. Fruit were harvested from three separate Annapolis Valley (Nova Scotia) orchard sites in 2006 and in 2007. Multiple linear regression and surface response curves showed that fruit firmness and SSC generally increased throughout the DC treatment, but were affected curvilinearly by temperature, reaching a maximum at approx. 15ºC, then declining. Loss of fruit mass was positively related to a (day temperature²) interaction, indicating that it increased synergistically the longer and the warmer the DC treatment. Fruit acidity was affected only by temperature, with the highest TA values at approx. 15ºC, then declining at higher DC temperatures. Multiple logistic regression and surface responses demonstrated that the incidence of soft scald declined curvilinearly the longer and the warmer the DC treatment, while LTB declined curvilinearly with increasing DC temperature only. A positive (day² temperature²) interaction indicated that fruit greasiness increased non-linearly as the duration and temperature of DC increased. Collectively, these results show that both soft scald and LTB were suppressed or eliminated by a DC regime of 25ºC for 1 – 2 d, or 30ºC for 1 d, without incurring a major reduction in fruit quality.     

Quality and shelf life of mango (Mangifera indica L.) fruit: As affected by cooling at harvest time

Mango fruit has high nutritional values, nice flavor, taste, etc. and hence is known as king of fruits. However, it faces number of challenges such as attack of microorganisms, having short shelf life, mismanagement during transportation and storage. Therefore, two varieties of Pakistani mango fruits namely, Langra and Sammar Bahisht Chaunsa, were harvested and endeavored to prolong the shelf life while keeping the quality up to the requirement. For the purpose, the mango fruit was harvested at hard green stage of maturity; it was cleaned and subjected to analysis for different parameters. The rest of the fruit was kept in water and/or in air, maintained at 15 °C, for different time periods and stored at 30 °C till ripening. The fruit was analyzed for different parameters at the time when the control was ripened and at the ripening stage of each sample. The results obtained were correlated with/the heat removed during the pre-storage treatment and was observed that the impact of these treatments upon the quality and shelf life of the fruit was significantly under the limit P ≤ 0.05. It was also observed that the heat removed as per treatment T₂ enhanced the quality of the fruit and prolonged the shelf life more than others.     

Effect of low temperatures on pulp browning and endogenous abscisic acid and ethylene concentrations in peach (Prunus persica L.) fruit during post-harvest storage

Summary

Changes in the severity of pulp browning, endogenous abscisic acid (ABA) and ethylene concentrations, and related gene expression in peach (Prunus persica L. ‘Bayuecui’) fruit stored at the biological freezing-point temperature (BFT; 1ºC), at 4ºC, or at room temperature (20ºC; as a control) were investigated.The results showed that fruit stored at room temperature showed climacteric changes in ethylene and ABA concentrations and in levels of expression of the corresponding ethylene synthetase genes (PpACS1, PpACO1) and the gene for a key enzyme of ABA synthesis (PpNCED), concomitant with a significant decrease in fruit firmness and an increase in juice yield. Meanwhile, two sucrose synthase genes (PpSUS1 and PpSUS2) were expressed at relatively low levels. However, fruit firmness decreased slightly and chilling injury (CI) increased significantly 40 d after storage (DAS) at 4ºC, with a significant accumulation of proline [from 8.33 µg g^–1 (at t = 0 d) to 9.125 µg g^–1 (at t = 40 d)]. In contrast, fruit firmness decreased slowly and pulp browning increased slightly 80 DAS at the BFT ( 1ºC), with a lower accumulation of proline than in fruit stored at 4ºC. The concentrations of soluble sugars and titratable acidity decreased during storage at 1ºC, 4ºC, or 20ºC, but there was a peak of soluble sugars at a late stage of storage at the BFT ( 1ºC). The fruit browning index was significantly and positively correlated (R ² = 0.967) with ABA concentration. The decrease in ABA concentration in cold-stored fruit (at both 1ºC and 4ºC) inhibited ethylene production. Moreover, there was no significant correlation between CI in fruit and ethylene production. In conclusion, the decrease in ABA concentration reduced ethylene concentrations and inhibited the development of pulp browning, which resulted in an improved taste, but crisper fruit, when fruit were stored at the BFT (–1ºC).     

In vitro Screening of 75 Essential Oils Against Colletotrichum gloeosporioides: A Causal Agent of Anthracnose Disease of Mango

ABSTRACT

Colletotrichum gloeosporioides is a major plant pathogen worldwide. It is known to cause anthracnose in many crop plants, which ultimately leads to significant yield loss. In the present study, a fungus was isolated from the infected mango leaf and identified by 28S rDNA sequencing as C. gloeosporioides. Seventy-five different essential oils (EOs) were tested against C. gloeosporioides to evaluate the antifungal activities. Fungal suspension was spread on Potato Dextrose Agar (PDA) and tested with 5 µL of different EOs on disc. The tested EOs against C. gloeosporioides showed various ranges of inhibitory activity. Amongst the tested 75 EOs, four EOs showed remarkably higher antifungal activities. Considering the promising utilities of these EOs, gas chromatography–mass spectral (GC-MS) analysis was performed and the probable role of the key components of the EOs in antifungal activities is discussed. The potential of these EOs as ecofriendly and economical biocontrol in agriculture is reported.     

A Report on Field Trials with 3: 5-Dinitro-O-Cresol and its Sodium Salt for Winter Spraying.

Summary

Uniformly green mature `Kensington Pride' mangoes (Mangifera indica L.) were ripened at ®ve temperatures (158C, 208C, 25, 30 or 358C) with 60% r.h. to investigate the effects of ripening temperature on the ripening process and biosynthesis of aroma volatile compounds. The aroma volatile compounds were extracted by headspace solid phase micro-extraction and analysed using a gas chromatograph (GC) ®tted with a ¯ame ionization detector (FID) and recon®rmed by GC-MS (mass spectrometry). An increase in the temperature signi®cantly increased the rate of respiration and total carotenoids in pulp. Increased ripening temperature up to 308C also increased ethylene production in fruit and total fatty acids in pulp. All the fatty acids in pulp increased as the ripening temperature increased during ripening except palmitic, palmitoleic and linolenic acids. However, pulp of the fruit ripened at 258C exhibited signi®cantly higher concentrations of individual fatty acids, except stearic and linoleic acids. Fruit ripened at 208C exhibited signi®cantly higher total monoterpenes, sesquiterpenes as well as most of their individual compounds as compared with all other ripening temperatures. Increased ripening temperature resulted in signi®cantly higher concentrations of tetradecane, b-ionone, esters and alcohols. On the other hand increased ripening temperature tended to decrease aromatics and aldehydes except carvacrol, p-cymen-8-ol and hexanal. There were signi®cant positive correlations between fatty acids and sesquiterpenes, alcohols and esters especially on day seven of ripening. A signi®cant positive correlation between carotenoids and norisoprenoids was also recorded. A ripening temperature of 208C seems to be the best for ripening and biosynthesis of aroma volatile compounds in the `Kensington Pride' mango.     

Effect of ethrel in aqueous solution and ethylene released from ethrel on mango fruit ripening

Summary

The effect of ethrel in aqueous solution and ethylene released from ethrel was evaluated on fruit ripening of ‘Kitchner’, ‘Dr Knight’ and ‘Abu-Samaka’ mango. Ripening was enhanced in all treated fruits of the three cultivars at all concentrations used. The ripening rate progressively increased with increase in concentration. Ethylene released from ethrel was more effective in triggering fruit ripening than dipping fruits in aqueous solution of ethrel. Depending on concentration and cultivar, ripening was 1–3.d faster in fruits dipped in 500 and 1000 ppm ethrel and 1–5.d earlier in fruits treated with 250, 500 and 1000 ppm ethylene released from ethrel, compared with untreated fruits. The effect on fruit ripening was indicated by enhanced climacteric peak, increased skin colour, increased total soluble solids and decreased flesh firmness.     

黄瓜果实不同部位的耐冷性差异

 为了研究黄瓜果实采后的耐冷性,'津优1号'黄瓜（Cucumis sativus L.）果实在2 ℃下贮藏9 d后,转移到20 ℃下放置2 d,分别测定果脐（靠近花萼）、中部、果肩（靠近果梗）三个部位的冷害指数、电导率、磷脂酶D（PLD）和脂氧合酶（LOX）活性、膜结合Ca2+含量。黄瓜果实的冷害最初在脐部出现,再逐渐漫延到中部和肩部。冷藏以后的黄瓜果实冷害指数、电导率、PLD活性、LOX活性均呈现为脐部最高,中部次之,肩部最低。与膜结合的Ca2+含量则从黄瓜脐部到肩部逐渐递增。结果表明,黄瓜果实从果肩到果脐的耐低温能力逐渐降低,果实冷害程度与PLD和LOX活性提高和膜结合钙离子浓度下降显著相关。     

Effects of 1-methylcyclopropene (1-MCP) on ripening of apple fruit without cold storage

Summary

The objectives of this study were to determine the efficacy of 1-methylcyclopropene (1-MCP) treatment on ripening of ‘Tsugaru’ fruit at different stages of maturity (early, mid-, and late harvest) and the responses of the early- to late-maturing apple cultivars,‘Tsugaru’,‘Hongro’ and ‘Fuji’, respectively, during storage at ambient temperature (20º ± 2ºC). Fruit at different stages of ripening were treated with 0.5, 1.0, or 2.0 µl l^–1 1-MCP for different durations (e.g., 1.0 µl l^–1 1-MCP for 8 h, 16 h, or 24 h) or with various delays before treatment (e.g., 1.0 µl l^–1 1-MCP on the day of harvest, or 1 d, or 2 d later). Application of 1-MCP to unripe fruit inhibited ethylene production, lowered the rate of respiration and maintained titratable acidity (TA) more effectively than when more mature fruit was treated. However, the effects of 1-MCP on flesh firmness were similar for apples at mid- or late harvests. 1-MCP treatment of early-harvested fruit of the early-maturing ‘Tsugaru’, which had the highest level of ethylene production and respiration rate, inhibited softening and loss of TA to a greater extent than for late harvested fruit. The same pattern of softening was found for ‘Hongro’ and ‘Fuji’. Firmness of ‘Tsugaru’ and ‘Fuji’ apples was maintained after 8 h treatment with 1.0 µl l^–1 1-MCP, while a 16 h treatment was required for ‘Hongro’. Treatment delays of ≤ 2 d before the application of 1-MCP had no negative impact on fruit firmness. Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated apples.     

Re-initiating softening ability of 1-methylcyclopropene-treated ‘Bartlett’ and ‘d’Anjou’ pears after regular air or controlled atmosphere storage

Summary

‘Bartlett’ and ‘d’Anjou’ pears treated with 300 nl l^–1 1-methylcyclopropene (1-MCP) did not soften to eating quality within 7 d, a desirable ripening period. A pre-conditioning method was evaluated as a means to re-initiate the softening ability of pears prior to marketing. Fruit were treated with 1-MCP and stored at –1°C in regular air, or in a controlled atmosphere for 2 – 9 months. After storage, fruit were pre-conditioned with nine temperature (10°, 15° or 20°C) and time (5, 10 or 20 d) combinations. Pre-conditioned fruit were then assessed for ripening ability following storage for 14 d at 20°C. The ripening ability of 1-MCP-treated ‘Bartlett’ fruit recovered in response to many pre-conditioning combinations of 10° – 20°C for 10 – 20 d, as indicated by a decrease in flesh firmness to 27 N or lower. The requirements for pre-conditioning regimes are storage atmosphere- and time-dependent. For ‘d’Anjou’ pears, no pre-conditioning combination resulted in re-initiating the ripening of fruit treated with 300 nl l^–1 1-MCP. However, when the 1-MCP dose was 50 nl l^–1, ‘d’Anjou’ pears ripened over an extended shelf-period with a substantial decrease in superficial scald. The results indicate that treatment with 1-MCP at approx. 50 nl l^–1, combined with a pre-conditioning prior to marketing, is a potential means to control scald in ‘d’Anjou’ fruit. Re-initiation of ripening occurred concomitantly with a substantial increase in ethylene production. The control of superficial scald by 1-MCP in ‘d’Anjou’ pears was due to the inhibition of the biosynthesis of -farnesene and conjugated trienes.     

气调贮藏下草酸处理对杧果果实成熟和腐烂的影响

杧果(MangiferaindicaL.)采后分别经0(对照)和5mmol/L草酸溶液浸泡10min后,在气调犤6%CO2+2%O2,(14±1)℃犦条件下贮藏。结果表明:草酸处理使果实软化和果肉可溶性固形物增加的速率减缓、果实的病情指数和腐烂率降低;同时,果皮的超氧阴离子()产量和过氧化氢(H2O2)含量降低、SOD活性提高和还原型抗坏血酸(ASA)采后损失量减少。分析认为草酸处理提高果实抗氧化能力和降低活性氧((AOS)代谢与延缓果实的成熟和抑制病情、腐烂发生相关,草酸处理是果采后贮藏保鲜的一种可选新方法。     

Strawberry Yellows in the Variety Auchincruive Climax

Summary

Fresh ‘Mavra Markopoulou’ fig fruits, harvested close to a fully ripe state in October, were stored at ?1?C in either air or 2% O₂ (balance N₂) for 29.d. During storage in air the rates of O₂ uptake and ethylene production declined substantially and fruit weight loss increased up to 2.1%. Storage in 2% O₂ resulted in further reduction of O₂ uptake and ethylene production rates. The effects of storage conditions on ripening indices at 20?C in air were also investigated. Fruit stored in air showed decreased firmness, ethylene production rate and flesh colour lightness, but no significant or consistent changes in respiratory quotient, O₂ uptake and CO₂ production rates, soluble solids content, titratable acidity and other colour changes in peel or flesh were observed. In contrast, storage in 2% O₂ resulted in decreased respiratory quotient (although values remained above 1), O₂ uptake and CO₂ production rates and prevented fruit softening, loss of green peel colour and decrease in flesh lightness during post-storage at 20?C. All fruit were stored successfully under the above conditions, but 2% O₂ is recommended for better firmness retention during storage for longer than 8.d.     

A Note on the Graft Compatibility of Native Wild Species. I. With Apple and Pear

Summary

Mango (Mangifera indica L.) is one of the most important tropical fruits in the World. Mango leaves, bark, and fruit (pulp, peel, and stone) are rich sources of bio-active compounds (BaCs) such as proteins [0.36 – 0.40 g 100 g^–1 fresh weight (FW) of pulp; 1.76 – 2.05% (w/w) of peel; 66.1 g kg^–1 of kernel flour; and 3.0% (w/w) of leaves], vitamin A [0.135 – 1.872 mg 100 g^–1 FW pulp; 15.27 International Units (IU) in kernels; 1,490 IU in leaves], vitamin C [7.8 – 172.0 mg 100 g^–1 FW of pulp; 188 – 349 µg g^–1 FW of peel; 0.17 g kg^–1 DW of kernel flour; 53 mg 100 g^–1 dry matter (DM) in leaves], carotenoids (0.78 – 29.34 µg g^–1 FW of pulp; 493 – 3,945 µg g^–1 FW of peel), mangiferin (1,690.4 mg kg^–1 DM in peel; 4.2 mg kg^–1 DW of kernel extract), phenolic compounds, dietary fibre (DF), carbohydrates, minerals, and other anti-oxidants known to have medicinal, nutritional, and industrial benefits. Bio-active compounds exist in functional foods and can protect us against diseases via several mechanisms. The anti-oxidant properties of several BaCs are important to protect against diseases related to oxidative stress. Fruit intake provides us with anti-oxidants that may act in a synergistic way to offer protection. In mango fruit, only the pulp is used, while all other parts are discarded and cause environmental pollution. The importance of all the different parts of mango fruit and trees should not be disregarded. With a global increase in health issues there is an increasing demand for natural foods. Hence, there is need to study all the bio-active constituents in mango to provide greater insights into their medical, nutritional, and industrial applications, as well as their role(s) in defending of the plant. This review aims to assist in the proper utilisation of mangoes to improve nutrition and health, as well as to improve our understanding of the defence mechanisms in plants that depend on these compounds.     

Changes in Ripening Behaviors of 1-MCP-Treated ‘d’Anjou' Pears After Storage

Abstract

1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to ‘d’Anjou' pears (Pyrus communis L.) at 20°C between 2 and 5 days after harvest. Scald of ‘d’Anjou' pears was completely controlled by 1-MCP at a concentration between 0.05 and 0.3 µl l1 after a prolonged cold storage plus 7 days of exposure to an environment with or without 500 µl l1 ethylene at a temperature of 20°C or 25°C. 1-MCP inhibited the biosyntheses of α-farnesene and its oxidative products (conjugated trienes) and thus controlled scald. However, fruit treated with the above concentrations of 1-MCP did not ripen normally in an environment with or without ethylene. Ethylene production and fruit softening of 1-MCP-treated ‘d’Anjou' pears were inhibited during 7 and 15 days at 20°C. ‘d’Anjou' fruit treated with 0.01 and 0.02 µl l¹ 1-MCP ripened normally on day 7 at 20°C after 3 months of cold storage at ? 1°C, and ripened fruit did not develop any incidence of scald. Untreated fruit developed substantial scald. After 4 months of storage or longer, both untreated fruit and fruit treated with 0.01 and 0.02 µl l 1 1-MCP developed an unacceptable incidence of scald upon ripening. Thus, use of other scald control methods may be necessary in addition to treatment with a low dosage of 1-MCP to insure both normal ripening and scald control for d'Anjou pear fruit from the Mid-Columbia district.