Assessing the Role of Gaseous Chlorine Dioxide in Modulating the Postharvest Ripening of Keitt Mangoes through the Induction of Ethylene Biosynthesis
Consumer acceptance of Keitt mangoes ( L.) is significantly affected by their slow postharvest ripening. This work used gaseous chlorine dioxide (ClO (g)) to prepare the ready-to-eat Keitt mango and explored the potential mechanisms for the mango ripening. Harvested mangoes were treated with 20 mg·L...
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Published in | Foods Vol. 13; no. 2; p. 316 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
MDPI AG
01.01.2024
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Subjects | |
Online Access | Get full text |
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Summary: | Consumer acceptance of Keitt mangoes (
L.) is significantly affected by their slow postharvest ripening. This work used gaseous chlorine dioxide (ClO
(g)) to prepare the ready-to-eat Keitt mango and explored the potential mechanisms for the mango ripening. Harvested mangoes were treated with 20 mg·L
of ClO
(g) or ethephon for 3 h (25 °C) and left in a climatic chamber with a temperature of 25 ± 1 °C and a relative humidity of 85 ± 5% for 4 d. The results showed that ClO
(g) treatment significantly promoted the orange coloration of mango flesh compared to the untreated control group. Moreover, ClO
(g) treatment significantly elevated the total soluble solids, total soluble sugar, and total carotenoids content of mangoes, whereas the firmness and titratable acidity were reduced. ClO
(g)-treated mangoes reached the edible window on day 2, as did mangoes treated with ethephon at the same concentration, except that the sweetness was prominent. The residual ClO
level of the mangoes was <0.3 mg/kg during the whole storage time, which is a safe level for fruit. In addition, ClO
(g) significantly advanced the onset of ethylene peaks by 0.5 days and increased its production between days 0.5 and 2 compared to the control group. Consistently, the genes involved in ethylene biosynthesis including
,
, and
were upregulated. In sum, ClO
(g) can be a potential technique to reduce the time for harvested mango to reach the edible window, and it functions in modulating postharvest ripening by inducing ethylene biosynthesis. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2304-8158 2304-8158 |
DOI: | 10.3390/foods13020316 |