Exploring cold quarantine to mango fruit against fruit fly using artificial ripening.

Area of Science:

• Horticultural science
• Postharvest biology
• Plant physiology

Background:

• Current mango quarantine relies on heat treatment, often degrading fruit quality.
• Chilling injury (CI) affects mangoes below 12°C, limiting cold storage options.
• Fruit's ethylene biosynthesis and sugar metabolism may influence cold tolerance.

Purpose of the Study:

• To evaluate cold quarantine effectiveness on mango fruit quality.
• To investigate methods for mitigating chilling injury in cold-stored mangoes.
• To develop a novel, quality-preserving quarantine treatment for mangoes.

Main Methods:

• Artificial ripening of mangoes using ethylene (150 ppm).
• Cold storage at 2°C with modified atmosphere packaging (perforated bags).
• Assessment of chilling injury, lipid peroxidation, and sensory attributes (taste, aroma, texture).

Main Results:

• Artificial ripening combined with modified atmosphere and cold conditioning significantly reduced CI.
• The treatment maintained desirable fruit flavor, aroma, and texture.
• Lipid peroxidation was reduced in treated mangoes compared to controls.
• Cold quarantine proved feasible for ripe, ready-to-eat mangoes.

Conclusions:

• A novel cold quarantine treatment for mangoes was developed, combining artificial ripening, modified atmosphere, and cold conditioning.
• This method effectively reduces chilling injury while preserving mango fruit quality.
• The approach offers a potential alternative to heat treatment for susceptible fruits.