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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Bibliographic Details
Published inFoods Vol. 13; no. 2; p. 316
Main Authors Zhang, Dongwei, Liu, Binxiong, Wu, Shaoyi, Li, Changcheng, Fang, Ting, Tian, Meiling
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.01.2024
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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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ISSN:2304-8158
2304-8158
DOI:10.3390/foods13020316