Abstract
Abstract To investigate how cold shock may affect chilling injury in mango fruit ( Mangifera indica L. cv. ‘Wacheng’), the fruit were treated for 3, 4 or 5 h at 0 °C, or treated for 8, 10 or 12 h at 4 °C, respectively, then transferred to 20 °C for 20 h prior to being stored at 2 °C, 85–95% RH. The chilling injury index of mango treated at 0 °C for 4 h was 59.7% lower than that of the control fruit directly stored at 2 °C, 85–95% RH. Some attributes were assayed in the fruit treated at 0 °C for 4 h. Ion leakage of the cold‐shock fruit at 0 °C for 4 h was 16% or 10% lower than that of the control on day 9 or day 12 of storage, respectively. Malondialdehyde content of the cold‐shocked fruit was 70% or 50% lower than that of the control on day 6 or day 12 of storage at 2 °C, respectively. Activities of catalase, ascorbate peroxidase, and contents of glutathione and phenolic compounds in the fruit during storage were all markedly enhanced by the cold‐shock treatment, whereas activities of superoxide dismutase, glutathione reductase and content of ascorbic acid in the mango were slightly influenced by the cold‐shock treatment. These results suggest that cold‐shock treatment may hold promise as an alternative approach to reduce chilling injury in mango fruit during cold storage. Copyright © 2006 Society of Chemical Industry
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Claims 8
Claim · model-written summary
Cold shock at 0 °C for 4 h lowered mango chilling injury index by 59.7% against direct storage.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicae0 - Treatment
- treated at 0 °C for 4 he0
- Outcome
- chilling injury indexe0
- Direction
- lowere0
- Value
- 59.7%e0
- Comparator
- control fruit directly stored at 2 °C, 85–95% RHe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“The chilling injury index of mango treated at 0 °C for 4 h was 59.7% lower than that of the control fruit directly stored at 2 °C, 85–95% RH.”
Claim · model-written summary
Cold shock lowered mango fruit ion leakage by 16% on storage day 9.
- Treatment
- cold‐shock fruit at 0 °C for 4 he0
- Outcome
- Ion leakagee0
- Direction
- lowere0
- Value
- 16%e0
- Qualifier
- day 9e0
- Comparator
- controle0
Not reportedTaxon
Verbatim
e0“Ion leakage of the cold‐shock fruit at 0 °C for 4 h was 16% or 10% lower than that of the control on day 9 or day 12 of storage, respectively.”
Claim · model-written summary
Cold shock lowered mango fruit ion leakage by 10% on storage day 12.
- Treatment
- cold‐shock fruit at 0 °C for 4 he0
- Outcome
- Ion leakagee0
- Direction
- lowere0
- Value
- 10%e0
- Qualifier
- day 12e0
- Comparator
- controle0
Not reportedTaxon
Verbatim
e0“Ion leakage of the cold‐shock fruit at 0 °C for 4 h was 16% or 10% lower than that of the control on day 9 or day 12 of storage, respectively.”
Claim · model-written summary
Cold shock lowered malondialdehyde by 70% on storage day 6.
- Treatment
- cold‐shocked fruite0
- Outcome
- Malondialdehyde contente0
- Direction
- lowere0
- Value
- 70%e0
- Qualifier
- day 6e0
- Comparator
- controle0
Not reportedTaxon
Verbatim
e0“Malondialdehyde content of the cold‐shocked fruit was 70% or 50% lower than that of the control on day 6 or day 12 of storage at 2 °C, respectively.”
Claim · model-written summary
Cold shock lowered malondialdehyde by 50% on storage day 12.
- Treatment
- cold‐shocked fruite0
- Outcome
- Malondialdehyde contente0
- Direction
- lowere0
- Value
- 50%e0
- Qualifier
- day 12e0
- Comparator
- controle0
Not reportedTaxon
Verbatim
e0“Malondialdehyde content of the cold‐shocked fruit was 70% or 50% lower than that of the control on day 6 or day 12 of storage at 2 °C, respectively.”
Claim · model-written summary
Cold shock markedly enhanced catalase and ascorbate peroxidase activity.
- Treatment
- cold‐shock treatmente0
- Outcome
- Activities of catalase, ascorbate peroxidasee0
- Direction
- enhancede0
Not reportedTaxonComparator
Verbatim
e0“Activities of catalase, ascorbate peroxidase, and contents of glutathione and phenolic compounds in the fruit during storage were all markedly enhanced by the cold‐shock treatment”
Claim · model-written summary
Cold shock markedly enhanced glutathione and phenolic contents.
- Treatment
- cold‐shock treatmente0
- Outcome
- contents of glutathione and phenolic compoundse0
- Direction
- enhancede0
Not reportedTaxonComparator
Verbatim
e0“contents of glutathione and phenolic compounds in the fruit during storage were all markedly enhanced by the cold‐shock treatment”
Claim · model-written summary
Cold shock only slightly influenced superoxide dismutase and glutathione reductase activities and ascorbic acid content.
- Taxon
- mangoMangifera indicae0
- Treatment
- cold‐shock treatmente0
- Outcome
- activities of superoxide dismutase, glutathione reductase and content of ascorbic acide0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“activities of superoxide dismutase, glutathione reductase and content of ascorbic acid in the mango were slightly influenced by the cold‐shock treatment”
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- negative
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6 papers in the same direction as this paper · 3 in the opposite direction
- positive
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See all 10 papers →cold · physiology: antioxidant enzymes · Mangifera indica (mango)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.