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STUDIES ON POSTHARVEST PHYSIOLOGY AND THE STORAGE

TECHNOLOGY OF MANGO (MANGIFERA INDICAL.)

QIN WEN1,4, RONGCHAO MA1, QIAO DONG2 and YAO XIN3

1Information and Engineering Technology Institute of Sichuan AgriculturalUniversity

Yaan, Sichuan, China, 625014

2Food Science Institute of China Agriculture UniversityBeijing, China, 100083

3Food Science Department of Xichang Institute, Xichang, Sichuan, China, 615000

Accepted for Publication July 16, 2006

ABSTRACT

Mango (Mangifera indica L.cv.HongxiangyaandWacheng) was chosen

to study the effect of postharvest biological characters in different storage

conditions. The determining items included respiratory rate, total sugar,

vitamin C (Vc) content, firmness, polyphenol oxidase (PPO) and peroxidase

(POD). The results showed that both 8 and 11C were the better storagetemperatures, and the storage life would last 50 days in this situation. The

respiration rate increased quickly between the 16th to the 22nd days; the peak

values were the 28th and 25th days at 8C forHongxiangya and Wacheng,respectively. The flesh firmness decreased dramatically at 6 days after harvest.

Total sugar content, Vc content, PPO and POD increased at first and then

decreased. The color changed from green to yellow with the increase of

carotenoids content. After treatment with thiabendozole and iprodione, the

number of rot fruits was markedly lower than the other treatments. The best

temperature is 11 and 14C forHongxiangya andWacheng, respectively. Therot rate is 6.77 and 8.33% with 1,000-ppm iprodine treatment after 50-days

storage.

INTRODUCTION

Mango, the so-called king of tropical fruits, has a unique flavor and

higher economic value. The fruit is popular for its bright color and beautiful

4 Corresponding author. TEL: 86-08352885019; FAX: 86-13981616637; EMAIL: qinwen1967@

yahoo.com.cn


2/15

rind, tender and slippery pulp, and strong fragrance. Moreover, its nutrition

value is high; vitamin A is especially higher than the others; vitamins B1, B2and C are greater than in orange or pineapple. Unfortunately, mango has low

storability because of its vigorously physiological process, rapid browning and

susceptibility to microorganism infection. These main reasons reduced its

commercial value seriously, and limited the development of the mango indus-

try badly.

There are many researches about postharvest physiology of fruits.

Mature hot air treatment fruit softened faster and had increased skin color

development compared with immature hot air treatment fruit (Jacobi et al.

1995). One report indicates that the influence of electromagnetism before the

respiratory peak clearly exists (Yao et al. 2000).

After being treated with an appropriate concentration of citric acid, the

physiological activity of the harvested mango fruits is significantly slowed

down, and the peaks of respiration are delayed (Shi et al. 2000b).

Appropriate calcium treatment can obviously slow down the physiolog-

ical activities of postharvest mango (Shi et al. 2000a). No postharvest

physiology properties have been reported on the special varieties of

mango.

The object of this study is to search for a better storage method by the

property of postharvest physiology of mango.

MATERIALS AND METHODS

Sample and Sample treatment

Hongxiangya and Wacheng fruits were obtained from the orchard

in Panzhihua. The fruits were immediately picked out and precooled at

10C and were then divided into five groups. After precooling, A group

fruits were immersed in 700-ppm thiophanate solution for 5 min. B group

fruits were immersed in 700-ppm thiophanate solution for 5 min. The

A group fruits were immersed in 1,000-ppm iprodione solution for

5 min. C group fruits were immersed in a self-making wax solution for

5 min in order to form a membrane on the surface of the fruits. D

group fruits were immersed in 1,000-ppm prochloraz solution for

5 min. E group fruits were only immersed in clear water for 5 min. After

immersion, we used polyethylene film to pack up each fruit and then

stored the fruits at 8, 11, 14 and 25C, respectively. The quality

671POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGY OF MANGO


3/15

Physicochemical Analyses

Rot Exponent.

Rot indexrot series rot number

All number highest series=

100

0 rank= well

1 ranks =rot area less than 10%;

2 ranks =rot area 1030%;

3 ranks =rot area more than 30%;

Firmness. Fruit firmness is measured by physical property instrument

(TSM 2000, American Food Technology Corporation).

Respiratory Rate. Infrared CO2analyzer (Beijing analyzer instrument,

Beijing Electric Academe, China) was used to measure the respiratory

rate.

Quality Character. Total soluble solid (TSS) content, reductive sugar

and total sugar, titratable acidity (TA), carotenoids and vitamin C were esti-

mated according to the Association of Official Analytical Chemists (AOAC)

(AOAC 1984). Reagent is offered by Sigma Company and ChengDu Chemical

Reagent Factory. All the chemical analyses data were reported from the mean

of three replicates.

Polyphenol Oxidase (PPO) and Peroxidase (POD) Activity. The

assays of enzymatic activities were conducted immediately after extract. PPO

and POD activities were monitored by measuring the increase of absorbance at

TABLE 1.

FIVE METHODS TO TREAT THE FRUITS

Experimental series Treatment

A Thiophanate (700 ppm)

B Iprodione (1,000 ppm)

C Wax solution

D Prochloraz (1,000 ppm)

CK Clear water

672 Q. WEN ET AL.


4/15

(pH 6.4) and 100 mL of the crude enzyme. The reaction mixture for POD

consisted of 500 mL of the crude enzyme and 2-mL 0.05% guaiacol in 0.2-

mol/L sodium phosphate buffers (pH 6.4), and it was incubated at 25C for

15 min; 1 mL of 0.08% H2O2 was added. Enzyme activity of PPO and POD

were presented of the absorbance at 398 nm and 460 nm wavelength per

minute.

DISCUSSION AND RESULTS

Influence for Rot Rate and Weight LossInfluence of rot rate and weight loss for Hongxiangya and Wacheng at

different temperatures are presented in Tables 2 and 3.

These values showed that the rot rate and weight loss increased with the

increase of storage time. At normal temperature, the increase rate is much

faster than that of 11 and 14C. The best temperature is 11 and 14C for

Hongxiangyaand Wacheng, respectively. The rot rate is 6.77 and 8.33% with

1,000-ppm iprodine treatment after 50-days storage.

Influence for Quality of Fruits during Storage

Fruit Firmness. Firmness is an important index to determine if the fruit

and vegetable is mature or immature. Both Figs. 1 and 2 showed the change in

firmness during the storage process. The firmness decreased gradually during

storage at any temperature. The fastest decrease rate was 25C treatment and

the lowest decrease rate was 8C for both kinds of varieties, their firmness

decreased similarly from 8, 11, 14 to 25C. So the descending degree was

influenced greatly by the temperature of storage.

Respiratory Rate. The respiratory rates of fruits were measured con-

tinually after harvest. Figures 3 and 4 showed the changes in respiration rate

during storage period. Hongxiangya and Wacheng reached respiration peak,

respectively, from 8 to 10 days for 25C treatment and need more days at 8, 11

and 14C. The time of respiration peak was gradually postponed for reducing

the temperature. Hongxiangya reached respiration peak after 28 days at 11C;

the peak value was half of 25C. Wacheng reached the respiration peak in 25

days at 8C, and the peak value was only one-third of 25C.

Changes of Quality Character. No significant difference among all the



5/15

TABLE2

.

INFLUENCEOFROTRATEANDWEIG

HTLOSSFORHONGXIANGYA

ment

10days

20da

ys

30days

40days

50days

Rotindex

Rateweight

Rotindex

Rateofweight

Rotindex

Rateweight

Rotindex

Rateweight

Rotindex

Rateweight

0

0.5

2

0

0.5

2

0

0.6

2

6.6

7

0.7

2

20.0

0.8

6

0

0.6

0

6.67

0.7

2

6.6

7

0.8

4

20.0

1.0

8

16.6

7

1.5

0

0

0

0

0.7

5

20.0

1.0

6

20.0

1.0

6

26.6

7

1.2

6

0

0.7

5

6.67

0.9

2

13.3

0.9

2

26.7

0.9

2

33.3

3

1.1

5

K

0

0.5

3

0

0.6

4

20

0.7

5

26.7

1.2

1

40.0

1.5

1

A

0

0

0

0.9

1

6.6

7

1.1

5

20

1.8

6

16.6

7

1.8

6

B

6.6

7

0

20.0

1.5

26.6

7

0.2

6

26.6

7

0.8

8

6.6

7

0.9

7

C

6.6

7

0

20.0

0

20.0

1.1

0

20.0

1.2

0

20.0

1.3

5

D

0

0

0

0.5

3

0

0.2

5

0

0.6

8

16.6

7

0.8

5

CK

0

0

13.33

0.3

3

26.6

7

1.1

8

33.3

3

1.8

2

33.3

3

2.0

3

A

0

0.2

1

13.33

0.4

2

33.3

3

0.6

0

33.3

3

0.7

5

40.0

1.0

5

B

0

0.4

5

6.67

0.4

5

40.0

0.9

9

40.0

1.0

8

46.6

7

1.2

1

C

0

0.8

9

0

0.8

9

26.6

7

1.1

6

40.0

1.2

9

40.0

1.8

1

D

0

0.9

4

0

1.3

1

13.3

3

1.4

5

13.3

3

1.4

7

13.3

3

1.5

2

CK

0

0.8

2

6.67

0.9

2

26.6

7

1.3

5

33.3

3

1.3

9

46.6

7

1.5

3

674 Q. WEN ET AL.


6/15

TABLE3

.

INFLU

ENCEOFROTRATEANDWEIGHTLOSSFORWACHENG

ment

10days

20d

ays

30days

40days

50days

Rotindex

Rateweight

Rot

index

Rateweight

Rotindex

Rateweight

RotindexR

ateweight

Rotindex

Rateweight

0

0.9

1

0

0.9

1

0

1.0

9

0

1.4

2

18.3

3

1.6

2

0

0

0

1.5

0

1.6

0

0

1.9

0

0

2.1

1

0

0.8

0

0

0

0

0.9

9

8.3

3

0.9

9

25.0

0.9

9

0

0.1

4

0

0.5

3

0

0.6

3

0

0.9

2

15.3

3

1.1

2

K

0

0.6

9

0

1.2

1

0

1.5

9

16.6

7

1.7

5

25.0

1.8

5

A

0

0.9

3

0

0.3

0

0

0.6

2

8.8

3

0.7

2

16.6

7

1.8

7

B

0

0

8.33

0.0

8

8.8

3

0.8

4

16.6

7

1.0

8

25.0

1.0

1

C

0

0.8

3

0

0.8

3

0

1.0

6

8.8

3

1.0

6

33.3

3

1.8

2

D

0

1.0

4

0

1.1

4

13.3

0.9

2

8.8

3

0.9

2

25.0

1.1

5

CK

0

0.5

2

0

1.2

6

8.8

3

0.7

5

26.7

1

6.6

7

33.3

3

1.9

7

A

0

0.5

1

0

0.6

2

0

0.6

2

8.3

3

0.6

2

12.6

7

0.7

2

B

0

0.4

8

0

0.4

8

0

0.5

8

0

0.7

8

8.3

3

0.9

7

C

0

0.5

2

0

0.5

2

8.3

3

0.6

2

8.3

0.7

8

16.6

7

0.9

8

D

0

1.4

0

0

1.9

7

8.3

3

1.9

7

8.3

3

1.9

7

16.6

7

2.0

1

CK

0

0.6

2

0

0.7

2

8.3

3

0.8

1

16.6

7

0.9

2

25.0

1.1

2



7/15days at 8, 11 and 14C, then dropped. But its decreasing speed at 25C is

faster than the other treatments. On the other hand, in Wacheng, the highest

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

0

Storage time (d)

Firmness(kg/cm2)

8C

11C14C

25C

403530252015105

FIG. 1. CHANGES IN FIRMNESS OF HONGXIANGYADURING STORAGE

0.00.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

Storage time (d)

Firmness

(kg

/cm

2)

8C

11C

14C

25C

0 403530252015105

FIG. 2. CHANGES IN FIRMNESS OFWACHENGDURING STORAGE

0

20

40

60

80

100

Storage time (d)

Resp

ira

tionra

te

(CO

2mg

/kg

h)

8C

11C

14C

25C

0 403530252015105

FIG. 3. CHANGES IN RESPIRATION RATE OF HONGXIANGYADURING STORAGE

676 Q. WEN ET AL.


8/15Hongxiangya was lower than that of Wacheng. Sugar content is shown in

both Tables 4 and 5. All indexes characterized increased slowly from the

0

10

20

30

40

50

60

70

Storage time (d)

Resp

ira

tionra

te

(CO

2mg

/kgh

)

8C

11C

14C

25C

0 403530252015105

FIG. 4. CHANGES IN RESPIRATION RATE OF WACHENGDURING STORAGE

6.0

8.0

10.0

12.0

14.0

16.0

18.0

Storage time (d)

TSS(%)

8C

11C

14C

25C

0 403530252015105

FIG. 5. CHANGES IN TOTAL SOLUBLE SOLIDS (TSS) CONTENT OF HONGXIANGYA

DURING STORAGE

6

8

10

12

14

16

18

TSS

(%)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 6. CHANGES IN TOTAL SOLUBLE SOLIDS (TSS) CONTENT OFWACHENG

DURING STORAGE



9/15

treatment. TSS and sugar content of Wacheng are a bit higher than Hongx-

iangya. TA content decreased quickly (Figs. 7 and 8). During the storage

period, TSS, sugar and TA content were highly influenced by storage tem-

TABLE 4.

CHANGES OF SUGAR CONTENTS AT DIFFERENT TEMPERATURE DURING STORAGE

OF HONGXINAGYA

Treatments 5D 10D 15D 20D

TS RS TS RS TS RS TS RS

8C 4.76 2.45 5.63 3.68 6.72 3.94 6.91 4.03

11C 4.10 2.51 6.43 3.75 6.86 3.96 8.24 5.25

14C 4.04 2.76 7.06 4.95 8.42 5.14 10.26 6.04

25C 5.89 3.10 5.92 3.25 6.18 4.63 12.08 5.04



8C 8.35 5.51 9.02 6.07 7.29 5.43 7.31 4.57

11C 10.14 5.02 9.49 6.17 8.52 5.91 7.87 4.94

14C 11.73 5.05 8.92 5.95 7.09 4.46 6.56 4.07

25C 9.64 5.25 6.16 4.88

TABLE 5.

CHANGES OF SUGAR CONTENTS AT DIFFERENT TEMPERATURE DURING STORAGEOFWACHENG



8C 6.18 3.65 8.41 3.70 8.65 3.80 7.99 4.00

11C 6.10 3.42 8.50 4.54 8.71 5.74 8.97 5.06

14C 6.25 3.28 8.28 5.33 9.56 5.92 9.80 6.99

25C 9.50 5.99 10.74 7.03 10.98 7.93 11.13 8.17



8C 8.12 5.85 7.36 5.46 6.28 4.79 6.07 4.06

11C 9.11 5.15 8.13 5.17 6.26 5.19 7.00 5.71

14C 10.21 6.63 11.05 7.25 6.12 4.76 6.62 3.89

25C 12.30 9.31 10.87 6.01

678 Q. WEN ET AL.


10/15content of Hongxiangya is 2.06 mg/100 g, and the carotene content is

4.89 mg/100 g. Wacheng is 7.60 mg/100 g and 3.65 mg/100 g, respectively.

0.00

0.50

1.00

1.50

2.00

2.503.00

3.50

Titra

bleac

idity

(%)

8C

11C

14C25C

Storage time (d)

0 403530252015105

FIG. 7. CHANGES IN TITRATABLE ACIDITY (TA) OF HONGXIANGYADURING STORAGE

0.00

0.50

1.00

1.50

2.00

2.50

Titrableacidity(%)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 8. CHANGES IN TITRATABLE ACIDITY (TA) OF WACHENGDURING STORAGE

0. 0

5. 0

10. 0

15. 0

20. 0

25. 0

Vc

(mg

/100g

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 9. CHANGES IN VITAMIN C (Vc) OF HONGXIANGYADURING STORAGE



11/15

PPO and POD Activity. PPO and POD are enzymes generally existent

in plants. The change of PPO activity is directly related to fruit browning. POD

can catalyze and decompose low concentration of H2O2 in the pulp tissue, and

0

5

10

15

20

25

Vc

(mg

/100g

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 10. CHANGES IN VITAMIN C (Vc) OF WACHENGDURING STORAGE

0. 0

2. 0

4. 0

6. 0

8. 0

10. 0

12. 0

To

talCaro

tene

(mg

/100g

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 11. CHANGES IN TOTAL CAROTENE OF HONGXIANGYADURING STORAGE

2. 0

2. 5

3. 0

3. 5

4. 0

4. 5

5. 0

5. 5

6. 0

To

talCaro

tene

(mg/1

00g

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 12. CHANGES IN TOTAL CAROTENE OFWACHENGDURING STORAGE

680 Q. WEN ET AL.


12/15

show that the activity of PPO and POD were kept relatively low at the

beginning, and then they increased to the highest value, and at last,

decreased rapidly. The PPO of Hongxiangya and Wacheng reached peak

values, respectively, in 5 and 10 days of storage, but POD reached peak values,

respectively, in 10 and 15 days of storage. Decreasing with temperature, the

peak time of enzyme activities gradually dropped, and the peak value lowered.

These experiments showed that lower temperature could depress PPO and

POD activity. These might be the reasons why lower temperature can restrain

browning and delaying, postponing the shelf life of fruits. And for both

0.00

0.10

0.20

0.30

0.40

0.50

0.600.70

0.80

PPOac

tiv

ity

(0.0

1OD398/hg

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 13. CHANGES IN POLYPHENOL OXIDASE (PPO) ACTIVITY OF HONGXIANGYA

DURING STORAGE

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

PPOa

ctiv

ity

(0.0

1OD

398/hg

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 14. CHANGES IN POLYPHENOL OXIDASE (PPO) ACTIVITY OF WACHENG

DURING STORAGE



13/15

DISCUSSION

The results show that Hongxiangya and Wacheng should be

climacteric fruits. Storage temperature is the key factor that influences the

increase of microorganism, short storage life and the quality for fruits post

harvest.

Respiration intensity dropped by temperature from 8 to 14C; it will delay

the emergence of respiratory peak and peak value. Respiration can be lowered

apparently under 8C and then drop obviously. Mango is sensitive to coldness

and it suffered chilling injury easily. We found that it needs 5 days to reach

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

0.40

0.45

PODac

tiv

ity

(0.0

1OD470/hg)

8C

11C14C

25C

Storage time (d)

0 403530252015105

FIG. 15. CHANGES IN PEROXIDASE (POD) ACTIVITY OF HONGXIANGYADURING STORAGE

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

PODac

tiv

ity

(0.0

1O

D470/hg

)

8C

11C

14C

25C

Storage time (d)

0 403530252015105

FIG. 16. CHANGES IN PEROXIDASE (POD) ACTIVITY OFWACHENGDURING STORAGE

682 Q. WEN ET AL.


14/15

Lower temperature has greater influence in the physiological and bio-

chemical index of mango. Low temperature can effectively restrain both PPO

and PODs activities, postpone increase in enzyme activities and delay the

mature course of fruits.

The storage technology of mango still needs further study.

ACKNOWLEDGMENTS

This work was supported by X. Yao, B. Lan, and D.D. Zhang et al.,

students of Sichuan Agriculture University. The authors appreciate their

support and continued help throughout the project.

REFERENCES

AOAC. 1984.Official Method of Analysis, pp. 830833, Association of Offi-

cial Analytical Chemists, Washington, DC.

JACOBI, K.K., WONG, L.S. and GIILES, J.E. 1995. Effect of fruit maturity

on quality and physiology of high-humidity hot air-treated Kensington

mango. Postharvest Biol. Tec. 5(1), 149159.

JI, Z.L. and ZHANG, S.L. 1994. The research of mango low temperature

stored and its chilling injure. Hort. J. 21(2), 111116.

SHI, R.C., ZHANG, X.X. and CAI, H.H. 2000a. Effects of citric acid treat-

ment on physiology of post-harvest mango fruits. Acta Pyh. Sinica.26(2),

130132.

SHI, R.C., ZHOU, L.Z.H. and ZHANG, X.X. 2000b. Effects of post-harvest

treatment with calcium on some physiological aspects of mango. Chin. J.

Tropical Crops 20(1), 5255.

SU, X.J. and JIANG, Y.M. 2001. Research progress of mango post-harvest

physiology and its fresh-keeping technology. Zhong K Agri College14(1), 6066.

YAO, H.L., YE, Q.Z.H. and LI, S.L. 2000. Physiological effects of electro-

magnetism environment of post-harvest mango. China J. Appl. Environ.

Biol.6(1), 3335.



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