Impact of hot water‐calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature

• Published in: Journal of food biochemistry Vol. 44; no. 8; pp. e13286 - n/a
• Main Authors: Díaz‐Corona, Denisse Aurora, López‐López, Martha Edith, Ayón‐Reyna, Lidia Elena, López‐Velázquez, Jordi Gerardo, López‐Zazueta, Blanca Alicia, Vega‐García, Misael Odín
• Format: Journal Article
• Language: English
• Published: United States 01.08.2020
• Subjects: calcium lactate; chilling injury; enzymatic activity; hot water; mango; enzymatic activity; chilling injury; calcium lactate; hot water; mango
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.13286

Mango can develop symptoms of chilling injury (CI) during storage at low temperatures. The application of a hot water treatment (HWT) prior to cold storage can prevent this disorder; however, prolonged exposure to heat may cause accelerated softening of the fruit. Calcium salts allow the formation of pectates delaying softening and in combination with HWT can reduce the susceptibility to CI. This study evaluated the effect of the quarantine HWT (46.1°C, 75–90 min), calcium lactate (CaLac, 0.05%), and their combination (HWT‐CaLac) on the activity of cell wall and antioxidant system enzymes in “Keitt” mango stored for 20 days (5°C) and during ripening (21°C). HWT and HWT‐CaLac reduced CI sensitivity while the combination was more effective to reduce cell wall enzymatic activity and to increase the activity of the antioxidant system enzymes in mango, this demonstrated the usefulness of a HWT‐CaLac combination to extend mango storage life by inducing CI tolerance. Practical applications Simultaneous application of treatments in diverse crops is significant for prevention of rapid deterioration. In this study, the application of calcium lactate in an established quarantine hot water treatment for mango fruit fly reduced chilling injury presence and stimulated the antioxidant defense mechanism. In this sense, producers and packers can take advantage of this procedure to prolong the storage period of the fruit preserving its postharvest quality and minimizing the risk of chilling injury presence. HWT‐CaLac reduced the presence of chilling injury in mango; HWT‐CaLac induced a defense mechanism in mango through an increase of the activity of the antioxidant system enzymes, while maintained firmness by decreasing the activity of cell wall degrading enzymes and supporting the formation of calcium pectates; Mango exporters can take advantage of the quarantine hydrothermal‐calcium application to induce tolerance to chilling injury and prolong the shelf life of the fruit through the use of a lower temperature during storage.