POSTHARVEST QUALITY AND SENSORY ATTRIBUTES OF ‘BYRONGOLD’ AND ‘RUBYSWEET’ PLUMS1

Fruit from two new cultivars of plums, ‘Byrongold’ and ‘Rubysweet’ were harvested at three maturities. Maturity one and two were ripened for three and six days at 20C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate stroage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred “Byrongold” ripened for three days for tartness and juiciness and “Byrongold” ripened for six days for sweetness. “Rubysweet” ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 ‘Byrongold’ and unripenedd maturity 3 ‘Rubysweet’ had the highest peel bitterness. Hedonic scores showed ‘Rubysweet’.     

EFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU-RUBRUM’ PLUMS1

The effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU-Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P<0.05) and the “L” and hue angle were significantly lower (P<0.05) than plums in the less mature class. ‘AU-Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P<0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U-Rubrum’ plums which have one-half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.     

POSTHARVEST CHANGES IN STRAWBERRY FRUIT STORED UNDER SIMULATED RETAIL DISPLAY CONDITIONS1

‘Cardinal’ strawberry fruit were placed in plastic boxes with plastic dome lids (PDL) or with polyethylene wrap (PE), warmed to 25C for 8 h and stored at 1C or 5C to simulate retail storage temperature conditions. For all treatments, fruit held at 5C decayed and deteriorated more than fruit held at 1C. During storage at 1C or 5C, fruit in boxes with PE accumulated CO₂ (0.75–2 % CO₂/mg), had less weight loss and better color retention than fruit in boxes with PDL. After 3 days of storage, precooled strawberries exposed to 8 h of warming had more weight loss and worse appearance than fruit held continuously at 1C; these differences were not apparent after 7 days.     

Antioxidative enzyme activity and internal browning of 1‐methylcyclopropene‐treated European pear fruits (cv. ‘Shahmiveh’ and ‘Sebri’)

The effects of 1‐methylcyclopropene (1‐MCP) on antioxidative enzyme and internal browning (IB) incidence of two European pear cultivars ‘Shahmiveh’ and ‘Sebri’ stored at 0.5 °C were investigated. Ethylene production of ‘Sebri’ was delayed by 1‐MCP but suppressed in ‘Shahmiveh’. IB increased in both cultivars, with a higher level of the incidence in ‘Shahmiveh’, and was reduced by 1‐MCP. Activities of catalase (CAT) and peroxidase, but not superoxide dismutase (SOD), decreased in untreated fruit during the first 40 days. 1‐MCP had little effect on SOD activity or on total phenolics. Polyphenoloxidase activity did not increase over time in 1‐MCP‐treated fruit of the IB sensitive ‘Shahmiveh’, and the effect was inconsistent for ‘Sebri’. Ascorbic acid (AA) levels in 1‐MCP‐treated fruit of both cultivars declined at a lower rate compared with untreated fruit during storage, but the reduction in AA levels was faster in ‘Shahmiveh’ compared with ‘Sebri’. Also, the effects of 1‐MCP on antioxidative systems may be related to IB development.     

Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums

BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low‐temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum cv. ‘Royal Diamond’ fruits were (a) stored at 5 °C (control), (b) held at 20 °C for 2 days before storage at 5 °C (delayed storage) or (c) maintained at 5 °C under 15 µL L^?1 ethylene. Fruits were then transferred to 20 °C and ethylene, respiration, weight loss, firmness, soluble solids content, acidity, flesh reddening, anthocyanin accumulation and phenylalanine ammonia‐lyase (PAL) activity were determined. RESULTS: Delayed storage fruits showed more extensive flesh reddening than control fruits, with increased PAL activity and higher anthocyanin accumulation. Symptoms were expressed more markedly when fruits were stored at 5 °C in ethylene. CONCLUSION: Results indicated that the fruit ripening stage is a critical factor determining the susceptibility of ‘Royal Diamond’ plums to flesh reddening. Fruits continuously exposed to ethylene showed a dramatic increase in reddening, suggesting that ethylene contributes to the development of the disorder. Copyright © 2008 Society of Chemical Industry     

SHORT‐TERM CONTROLLED ATMOSPHERE STORAGE FOR STORAGE‐LIFE EXTENSION OF WHITE‐FLESHED PEACHES AND NECTARINES1

Abstract Response of white‐fleshed peaches (‘Sugar Lady’, ‘Snow Giant’, ‘White Lady’and ‘Snow King’) and nectarines (‘Arctic Queen’and ‘Arctic Rose’) to controlled‐atmosphere (CA) storage is cultivar dependent. Samples of fruit of these six cultivars were collected just prior to commercial harvest and held in either regular‐atmosphere (RA) storage at 1C or controlled‐atmosphere (CA) storage at 2% O₂ and 6, 12 or 18% CO₂, all at 1C. Four of the six cultivars (‘Snow Giant’, ‘White Lady’, ‘Snow King’and ‘Arctic Queen’) displayed excessive internal browning and poor flesh color after only 30 days of storage and should not be considered for long storage (+30 days). While ‘Sugar Lady’and ‘Arctic Rose’performed better and are possible candidates for CA storage, they should not be stored more than 45 days after harvest. The value of CA storage to extend the marketing of white‐fleshed peaches and nectarines is questionable at best. If CA storage is to be used for storage‐life extension of white‐fleshed peaches and nectarines, O₂ level should be maintained at 2% or less and CO₂ level maintained at 12% or higher.     

The effects of fruit maturation,delayed storage and ethylene treatment on the incidence of low‐temperature breakdown of ‘Hayward’ kiwifruit

BACKGROUND: Low‐temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of ‘Hayward’ kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 °C for 0, 1, 2, 3 and 4 weeks and 1 µL L^?1 ethylene treatment for 24 h were stored at ? 0.5 °C for 24 weeks and additional ripening at 20 °C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments. RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95–100% after 4 weeks. Ethylene‐treated fruits showed a comparable increase in LTB to that corresponding to 2–3 weeks of DS. CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non‐chilling temperature and ethylene treatment advanced the ripening of ‘Hayward’ kiwifruit and resulted in increased LTB incidence. Copyright © 2012 Society of Chemical Industry     

QUALITY OF ‘GALA’ APPLES AS INFLUENCED BY HARVEST MATURITY,STORAGE ATMOSPHERE AND CONCOMITANT STORAGE WITH ‘BARTLETT’ PEARS1

Controlled atmosphere (CA) storage for 45 or 90 days following harvest reduced quality losses for both ‘Gala’apples and ‘Bartlett’pears compared with fruit from regular atmosphere (RA) storage. Fruit stored in CA were firmer, had higher acidity and less color change than fruit from RA storage. Apples and pears stored together in CA maintained good quality and compared favorably with apples or pears stored separately. There was no difference in fruit quality between fruit stored at 1% O₂ and 1% CO₂ compared with fruit stored in 2% O₂ and 3% CO₂. Fruit harvested at a more advanced stage of maturity deteriorated more quickly in storage than earlier harvested fruit. A combination of 45 days in CA followed by 30 days RA resulted in apples that were superior in quality to apples stored for 75 days in RA alone.     

EFFECTS OF THE RATE OF HEATING ON APPLE AND PEAR FRUIT QUALITY

There is evidence that the rate of heating to meet quarantine security impacts fruit quality as well as insect mortality. Linear heating rates, of 4, 6, 8, 10, and 12C/h to treatment temperatures of 44 and 46C were used to treat 8 cultivars of apples (‘Delicious’, ‘Golden Delicious’, ‘Granny Smith’, ‘Fuji’, ‘Gala’, ‘Jonagold’, ‘Braeburn’, and ‘Cameo’) and two cultivars of winter pear (‘d'Anjou’ and ‘Bosc’). Fruit were stored, ripened, and tested for various quality parameters. Scald was controlled, firmness was higher in heat treated fruit, ripening was delayed but uniform in pears, decay organisms were suppressed, red fruit became redder and green fruit remained green, the Brix‐acid ratio (SS/TA) was either unchanged (‘Granny Smith’) or increased. Physiological disorders such as bitter pit were exacerbated by the heat treatment, requiring culling after treatment to avoid storage of fruit so affected.     

POSTHARVEST SENSORY AND PHYSIOCHEMICAL ATTRIBUTES OF PROCESSING AND NONPROCESSING TOMATO CULTIVARS

Fruits of processing and nonprocessing tomato cultivars harvested at the “breaker” stage of maturity were evaluated for changes in physical, chemical and sensory quality characteristics during storage at 20C and 30C after 7, 14 and 21 days. Percentage marketable fruits after 21 days at 20C and 30C were 61.9% and 56.6% for processing cultivars and 65.9% and 50.9% for nonprocessing cultivars. Fruits of the processing cultivars ripened earlier, remained firmer and were less prone to physical injuries than fruits of nonprocessing cultivars. Nonprocessing fruits had a higher mean fruit weight of 17.0 g, fruit diameter of 1.10 mm and locule number of 13 compared with fruits of the processing cultivars. Nonprocessing fruit cultivars had higher sugar/acid ratios and vitamin C contents as well as lower pH and total titratable acidity than processing fruit cultivars. Accordingly, nonprocessing cultivars on the whole, but specifically Walters, Floradel, Carnival, Calypso, Star Pak, Floradade and Early Set were most suitable as fresh-market fruits. Excellent processing quality attributes were obtained for Donore, Peto 94C, Rio Grande and Advantage. Among processing cultivars Caraibe, Cascade, Dorado and Neema 1401 gave good dual purpose fruits.     

STORAGE OF ‘SWEETHEART’ CHERRIES IN SEALED PLASTIC FILM1

‘Sweetheart’ cherries were sealed in perforated or nonperforated polyethylene bags and stored for 6 weeks in air at 0C. Samples were removed after 1, 2, 4 and 6 weeks of storage and evaluated for fruit and sensory quality. Volatile analyses were done on samples kept in storage for 2, 4, 6, 8 and 9 weeks. Atmospheres after 6 weeks of storage were approximately 4.6% O₂ and 10% CO₂ for the perforated bags (1993) and 6.6% O₂ and 3.5% CO₂ for the non-perforated bags (1994). Fruit brightness (L* value), firmness and titratable acidity declined during storage. Skin color (hue angle) decreased slightly in redness over the 6-week storage period. Sensory evaluation in 1993 showed a decline in fruit appearance and flavor with storage duration. Texture and juiciness did not change. Acceptability remained high for the first 4 weeks of storage. Twenty-seven volatiles were identified by head-space analysis (1993). Little change occurred in volatile production except for acetaldehyde which increased sharply from week 2 to 4 and ethanol which increased sharply between week 8 and week 9. Butyl acetate behaved much like acetaldehyde. Modified atmosphere packaging maintained high fruit luster and green stems. No differences in fruit quality were observed with bag type, but storage appears to be limited to 4 weeks for ‘Sweetheart’ cherries because of flavor loss.     

Chemical and quality traits of ‘Olinda’ and ‘Campbell’ oranges after heat treatment at 44 or 46 °C for fruit fly disinfestation

The chemical and quality characteristics of ‘Olinda’ and ‘Campbell’ oranges (nucellar budlines from Valencia late cultivar) were evaluated after exposure to a fruit core temperature of 44 °C and held at 44 °C for 100 min or 46 °C and held at 46 °C for 50 min, subsequent storage at 6 °C for 2 weeks and an additional week of simulated marketing period (SMP) at 20 °C. Exposure to either heat treatment caused neither visible damage nor fruit softening. Fruit weight loss rate in ‘Olinda’ oranges was unaffected by treatment but was higher than control fruit in heat exposed ‘Campbell’ oranges after storage, though at the end of SMP differences between treated and untreated fruit were non-significant. While neither heat treatment affected decay incidence in ‘Olinda’ oranges, significantly less decay was found in heat treated ‘Campbell’ fruit compared to control fruit both during storage and SMP.The chemical analyses of flavedo tissue of ‘Olinda’ oranges revealed that there were no treatment differences in neutral sugars, soluble and insoluble pectins and calcium bound to insoluble pectin fraction. The calcium content bound to soluble pectin fractions increased following heat treatments. At the end of SMP there was a significant decrease of soluble pectin and a significant increase of calcium bound to insoluble pectins in flavedo from oranges of the 46 and 44 °C treatments.Following treatment at 46 °C ‘Olinda’ fruit had a significantly lower content of soluble solids concentration. However, differences in soluble solids concentration between treated and control fruit after storage and SMP were not significant.Post-treatment levels of ethanol in both cultivars were significantly higher than in non-treated fruit. During storage and SMP, significant increases of ethanol were detected in control fruits with respect to their initial levels, whereas a reverse trend occurred in fruit subjected to heat treatment. Upon termination of the heat treatment at 44 or 46 °C, mean taste scores of ‘Olinda’ oranges were lower than those of untreated fruit, while the taste of ‘Campbell’ oranges was adversely affected only by the 46 °C treatment. After storage and SMP, taste differences between treated and control fruit were not significant. Flavour scores were unaffected by the treatment at 44 °C. Following treatment at 46 °C flavour rating in ‘Olinda’ fruit was significantly lower than control fruit while after storage and SMP the differences in flavour scores between treated and untreated fruit were non significant. Heat treatment to a fruit core temperature of 44 °C for 100 min or 46 °C for 50 min can thus have important commercial applications as an alternative to toxic chemical fumigants or to longer and more expensive disinfestation treatments such as cold quarantine.     

Pre‐harvest calcium treatments in relation to the respiration rate and ethylene production of ‘Golden Smoothee’ apples

Multivariate procedures were used to evaluate the effect of different pre‐harvest calcium treatments on the changes of respiratory rate and ethylene production in apples both at harvest and after extended cold storage. The study was carried out over two years on ‘Golden Smoothee’ apple trees from Lleida (Spain). Trees were sprayed with a calcium chloride based formulation (STOPIT) at a concentration of 1% (v/v). The first (6 applications) and second (12 applications) treatments began 60 days after full bloom (DAFB) and were repeated at intervals of 15 and 7 days respectively. After harvesting, the fruit was stored for 4 and 6 months under controlled ultra‐low oxygen atmosphere conditions (CA‐ULO). Each time fruit was withdrawn from storage, carbon dioxide and ethylene production were measured for 14 days at 20 °C. Independently of the calcium treatments, respiration rates fell from harvesting until 6 months of storage, while ethylene production was greater on withdrawal from storage than at harvest. Respiratory rate and ethylene production correlated negatively with calcium content. However, calcium apparently had a greater effect on the respiratory capacity (CO₂) of fruit than on ethylene production. Copyright © 2004 Society of Chemical Industry     

Abscisic Acid in the Response of ‘Fortune’ Mandarins to Chilling. Effect of Maturity and High-Temperature Conditioning

The possible role of abscisic acid (ABA) and peel colour in chilling tolerance of ‘Fortune’ mandarins has been examined. Fruit stored at 2·5°C, but not at 12°C, showed pitting damage. The degree of damage changed considerably during development and maturity from November until May. Green fruit were more tolerant to chilling injury (CI). After colour break, chilling susceptibility increased from the beginning of December until January and February (the coolest season during the growing period) and declined towards May. This trend did not parallel changes in fruit colour index or free and bound ABA levels, which increased from November until May. At the time of chloroplast transformation to chromoplast a noticeable shift in free but not in bound ABA occurred. During storage, free ABA levels increased in fruits stored at 12°C, but not at 2·5°C. Changes in ABA with storage temperature depended on the stage of maturity of the fruits, but not on their susceptibility to CI. It has also been shown that there was no relationship between ABA content following exposure to 37°C and chilling tolerance. At all stages of maturity, the susceptibility of the fruits to CI and the free ABA levels of the flavedo decreased after conditioning the fruits for 3 days at 37°C. After storage at 2·5°C, the ABA levels of the conditioned fruit were similar or even lower than those of non-conditioned fruit. Treatment of fruit for 3 days with 10 μl litre^-1 ethylene increased free ABA about four times, whereas bound ABA remained nearly constant. This treatment enhanced cold-induced peel damage after prolonged storage. Thus, the ethylene-induced changes in free ABA appear not to be related to the induced changes in chilling susceptibility. The results obtained indicated, therefore, that free and bound ABA appear not to be involved on the adaptative mechanism developed in ‘Fortune’ mandarins to cope with chilling stress. © 1997 SCI.     

Changes in aroma quality of ‘Golden Delicious’ apples after storage at different oxygen and carbon dioxide concentrations

‘Golden Delicious’ apples were stored in semicommercial chambers in normal atmosphere and in various controlled atmospheres (CAs) in which oxygen and carbon dioxide contents were held at 10, 20 or 30 l m⁻³ for 3, 5 or 7 months. Following storage, fruits were kept at 20 °C for 1, 5 or 10 days, after which quality parameters were determined and aroma components were obtained and analysed by the dynamic headspace method and quantified by gas chromatography–mass spectrometry. The highest emission of volatile components was obtained after 5 months of storage. Esters were the main compounds released after cold storage in all conditions. Normal cold storage gave the highest amounts of straight‐chain esters, while low‐oxygen atmospheres gave the highest amounts of branched‐chain esters. After 3 and 7 months there were no significant differences in volatiles on comparing fruits from different storage conditions. Low‐oxygen atmospheres had beneficial effects on fruit firmness, titratable acidity and colour. Apples coming from low‐oxygen atmospheres gave the highest sensory score after 5 months of cold storage. © 2000 Society of Chemical Industry     

Preconditioning treatment maintains taste characteristic perception of ripe ‘September Sun’ peach following cold storage

Preconditioning is a thermal treatment that consists in maintaining stone fruits immediately after harvest and prior to cold storage at 20 °C for 24–48 h in special chambers aimed to extend fruit market life reducing chilling injury symptoms. This work investigates whether preconditioned ‘September Sun’ peaches had better eating quality than control fruit. Commercially harvested peaches were preconditioned and transferred to cold storage for 12, 26 and 40 days and evaluated for sensory characteristic perception after a ripening period at 20 °C. Acceptability of preconditioned fruit was higher than control fruit during this 40‐day cold‐storage period. Preconditioned and control fruit were also segregated into two clusters by PCA analysis; preconditioned fruit clustered together and show association to acceptability, sweetness and juiciness, while the second cluster was associated with flesh texture, acidity and aroma, suggesting the positive effect of preconditioning on final fruit quality. Preconditioned fruit maintained their sensory characteristics longer than control fruit during this 40‐day cold‐storage period.     

Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange

The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α-farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α-farnesene could be involved in induction of CI.     

Cell Wall Changes and Partial Prevention of Fruit Softening in Prestorage Heat Treated ‘Anna’ Apples

Prestorage heat treatment (38°C for 4 days) retarded the softening of ‘Anna’ apple fruits during 0°C storage. Fruit softening of unheated apples during storage was accompanied by changes in pectic substances: a decrease in uronic acid content in the carbonate-soluble fraction and an increase in the water-soluble fraction. Heat treatment partially inhibited the degradation of uronic acids in the cell wall. The degree of pectin methylation in both heated and non-heated fruit decreased during storage. In heat treated apple fruit the content of galactose and arabinose in the cell wall decreased during storage; in non-heated fruit only galactose decreased. We suggest that the inhibition of solubilisation of the carbonate soluble pectin fraction is one of the main factors contributing to the firmness retention caused by heat treatment. The loss of both arabinose and galactose in heat treated fruits may also play an as yet undefined role in the effect of heat treatment on fruit softening.     

PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS

Browning of minimally processed potato slices stored at low temperatures without active modification of the atmosphere in the storage container was inhibited by use of combinations of polyphenoloxidase inhibitors with organic acids. Slices of two cultivars‘Atlantic’and‘Russet Burbank’were dipped in solutions of various combinations of 4‐hexyl resorcinol, N‐acetyl‐cysteine and citric acid. Treated potato slices were kept in storage at 5C without browning or decrease in firmness for up to 21 days. The limiting factor in storage became visible microbial decay. Browning of slices from potatoes stored 1 month longer at 10C was also inhibited, but storage was limited to 14 days because of increased susceptibility to decay and decreased firmness with most treatments. However, no differences were found in inhibition of browning or retention of firmness of slices of the two cultivars after treatment with the combination of 0.25 M citric acid, 0.25 M N‐acetylcysteine and 0.01 M 4‐hexylresorcinol.     

Effect of cold‐shock treatment on chilling injury in mango (Mangifera indica L. cv. ‘Wacheng’) fruit

To investigate how cold shock may affect chilling injury in mango fruit (Mangifera indica L. cv. ‘Wacheng’), the fruit were treated for 3, 4 or 5 h at 0 °C, or treated for 8, 10 or 12 h at 4 °C, respectively, then transferred to 20 °C for 20 h prior to being stored at 2 °C, 85–95% RH. The chilling injury index of mango treated at 0 °C for 4 h was 59.7% lower than that of the control fruit directly stored at 2 °C, 85–95% RH. Some attributes were assayed in the fruit treated at 0 °C for 4 h. Ion leakage of the cold‐shock fruit at 0 °C for 4 h was 16% or 10% lower than that of the control on day 9 or day 12 of storage, respectively. Malondialdehyde content of the cold‐shocked fruit was 70% or 50% lower than that of the control on day 6 or day 12 of storage at 2 °C, respectively. Activities of catalase, ascorbate peroxidase, and contents of glutathione and phenolic compounds in the fruit during storage were all markedly enhanced by the cold‐shock treatment, whereas activities of superoxide dismutase, glutathione reductase and content of ascorbic acid in the mango were slightly influenced by the cold‐shock treatment. These results suggest that cold‐shock treatment may hold promise as an alternative approach to reduce chilling injury in mango fruit during cold storage. Copyright © 2006 Society of Chemical Industry