Mango fruit chilling injury in relation to ethylene biosynthesis
Nair, S., Singh, Z., and Tan., S.C.
Horticulture, Curtin University of Technology, GPO Box U1987, Perth, WA 6845 Agriculture Western Australia, Baron Hay Court, South Perth, WA 6151
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บทคัดย่อ
Temperature below 13°C causes chilling injuries in mango fruit. This study focus on ethylene biosynthesis in mango fruit in relation to chilling injury induced by low temperature storage. Mature fruits of ‘Kensington Pride’ mango were stored at 0°C, 5°C, 10°C, 15°C and 20°C for 1, 3, 7, 14, 21 and 28 days to induce differential levels of chilling injury and its effects on ethylene biosynthesis. Ethylene, ACC content, ACC oxidase and ACC synthase activities were measured. Fruits were then allowed to ripen at 22°C and assessed for the chilling injury. Chilling injury index significantly increased, as the storage temperature was lowered and increased exposure period. Mean ethylene production in the fruit and activities of ACC oxidase in skin and pulp were decreased when fruits stored at chilling temperatures (0° to 10°C) as compared to those stored at 15 or 20°C. Mean ACC content in the pulp and ACC synthase activities in the skin and pulp were decreased in the fruits stored at chilling temperatures as compared to the fruits stored at 15 or 20°C. ACC content in the fruit skin was highest in the fruits stored at 10°C as compared to all other storage temperatures. These experimental results showed that the suppression of ethylene biosynthesis is associated with chilling injury development.