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Postharvest factors affect under‐skin browning in ‘Honey Gold’ mango fruit
Author(s) -
Li Guoqin,
Joyce Daryl C,
Marques Jose R,
Hofman Peter J,
Macnish Andrew J,
Gupta Madan L,
San Anh T
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11221
Subject(s) - postharvest , browning , polyphenol oxidase , point of delivery , horticulture , usb , peroxidase , chemistry , food science , botany , enzyme , biology , biochemistry , software , computer science , programming language
Abstract BACKGROUND Under‐Skin Browning (USB) is a physiological skin disorder that significantly reduces quality of ‘Honey Gold’ mango (HG) fruit. Relationships between potential causative factors (vibration, holding temperature, sap) and expression factors (enzymes activities, phenolic concentration, anatomy) were investigated. RESULTS USB incidence was 2.6–3.6‐fold higher in ripe HG fruit vibrated for 3–18 h at 12 °C to simulate transport damage and held then at 12 °C for 8 days compared to control fruit held under the same conditions. USB severity of fruit lightly abraded with sand paper to simulate physical damage and artificially induce USB was higher in fruit held at 10 °C than at 6–8 °C or 12–13 °C for 6–8 days. Compared to non‐affected skin, USB‐affected tissue had a 7.4% increase in total phenolics concentration. However, polyphenol oxidase (PPO) and peroxidase (POD) activities decreased by 19%. Anatomical similarities were observed between USB symptoms and sapburn caused by spurt sap or terpinolene (a major sap component) to abraded skin areas. Incidence of sapburn was higher in abraded fruit held at 12 °C than at 20 °C. CONCLUSION Holding HG mango fruit at 10 °C can intensify USB. Activities of PPO and POD appear not to be regulatory factors in USB expression in HG. Sap components may be involved in USB expression under conducive postharvest conditions. © 2021 Society of Chemical Industry.