Low-temperature conditioning induces chilling tolerance in stored mango fruit

Area of Science:

• Horticultural Science
• Plant Physiology
• Food Science

Background:

• Chilling injury (CI) significantly impacts mango fruit quality during storage.
• Effective pre-treatments are needed to mitigate CI and extend shelf life.

Purpose of the Study:

• To investigate the effects of low-temperature conditioning (LTC) on chilling injury in mango fruit.
• To elucidate the physiological and molecular mechanisms underlying LTC's protective effects.

Main Methods:

• Mango fruit were subjected to LTC (12°C for 24h) followed by refrigeration (5°C for 25 days).
• Physiological parameters (softening, soluble solids, proline, electrolyte leakage, MDA, reactive oxygen species) were assessed.
• Expression of the CBF gene (MiCBF1) was analyzed using RT-qPCR.

Main Results:

• LTC effectively suppressed chilling injury development in mangoes.
• LTC accelerated fruit softening and increased soluble solids and proline content.
• LTC reduced membrane damage markers (electrolyte leakage, MDA, O2-, H2O2) and upregulated MiCBF1 gene expression.

Conclusions:

• Low-temperature conditioning enhances chilling tolerance in mango fruit.
• LTC induces physiological and molecular responses, including MiCBF1 gene expression, to protect against cold stress.
• LTC is a promising strategy for improving postharvest quality and storage potential of mangoes.