Abstract
Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with calcium salts (HT-Ca) on calcium absorption and cell wall stability during storage of mango at CI temperature. We evaluated the effect of quarantine HT in combination with calcium chloride (CaCl2), calcium citrate (CaCit), or calcium lactate (CaLac) on calcium absorption, CI tolerance, and cell wall stabilization. HT and HT-CaCl2 had the lowest CI development. HT increased firmness loss and electrolyte leakage, and HT-Ca counteracted this effect. Overall, HT-Ca treatments had a similar effect on the cell wall degrading enzymes. HT-CaCl2 was the best treatment and did not present alterations on the epicuticular wax as observed on HT. HT-CaCl2 is a useful technology to stabilize cell wall and preserve mango during chilling storage. Practical applications The addition of calcium salts in an established hot water quarantine procedure for mango exportation represents a viable alternative to counteract the negative effects of this thermal treatment upon cell microstructure, maintaining its positive effect of tolerance to chilling injury. In this sense, mango producers and packers can use a HT-CaCl2 treatment to reduce the presence of chilling injury and extent the fruit shelf life and improve its commercialization. Furthermore, technical and infrastructure changes are not necessary for the packaging chain.
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Claims 6
Claim · model-written summary
Hot water treatment and its combination with calcium chloride had the lowest chilling injury development.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- HT and HT-CaCl2e0
- Outcome
- CI developmente0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“HT and HT-CaCl2 had the lowest CI development”
t0“Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature”
Claim · model-written summary
Hot water treatment increased firmness loss and electrolyte leakage.
- Taxon
- mangoMangifera indicat0
- Treatment
- HTe0
- Outcome
- firmness loss and electrolyte leakagee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT increased firmness loss and electrolyte leakage, and HT-Ca counteracted this effect”
t0“Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature”
Claim · model-written summary
Hot water plus calcium salts counteracted the increased firmness loss and electrolyte leakage caused by hot water alone.
- Taxon
- mangoMangifera indicat0
- Treatment
- HT-Cae0
- Outcome
- firmness loss and electrolyte leakagee0
- Direction
- counteractede0
- Comparator
- HTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT increased firmness loss and electrolyte leakage, and HT-Ca counteracted this effect”
t0“Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature”
Claim · model-written summary
The hot water plus calcium treatments had similar effects on cell wall degrading enzymes.
- Taxon
- mangoMangifera indicat0
- Treatment
- HT-Ca treatmentse0
- Outcome
- cell wall degrading enzymese0
- Direction
- similare0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Overall, HT-Ca treatments had a similar effect on the cell wall degrading enzymes”
t0“Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature”
Claim · model-written summary
Hot water plus calcium chloride did not alter epicuticular wax, unlike hot water alone.
- Taxon
- mangoMangifera indicat0
- Treatment
- HT-CaCl2e0
- Outcome
- alterations on the epicuticular waxe0
- Direction
- did not presente0
- Comparator
- HTe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT-CaCl2 was the best treatment and did not present alterations on the epicuticular wax as observed on HT”
t0“Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature”
Claim · model-written summary
The authors recommend hot water plus calcium chloride to stabilize the cell wall and preserve mango in chilling storage.
- Taxon
- mangoMangifera indicat0
- Treatment
- HT-CaCl2e0
- Outcome
- stabilize cell wall and preserve mango during chilling storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HT-CaCl2 is a useful technology to stabilize cell wall and preserve mango during chilling storage”
t0“mango”
The same questions in other papers
heat · crop injury · Mangifera indica (mango)Results differ
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- positive
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.