Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response

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• 作者：Baogang Wang ; Jianhui Wang ; Hao Liang ; Jianyong Yi ; Jingjing Zhang ; Lin Lin ; Yu Wu ; Xiaoyuan Feng ; Jiankang Cao ; Weibo Jiang
• 关键词：2 ; 4-D ; Chilling injury ; Antioxidant enzymes ; Endogenous hormones ; Quality ; Mango
• 刊名：Postharvest Biology and Technology
• 出版年：2008
• 出版时间：May 2008
• 年：2008
• 卷：48
• 期：2
• 页码：172-181
• 全文大小：754 K

文摘

The aim of this study was to evaluate the effects of 2,4-dichlorophenoxyacetic acid (2,4-D) on chilling injury (CI) in mango fruit. 2,4-D treatment at 150 mg L⁻¹ could significantly alleviate CI or disease incidence of mango fruit during 7 days storage at 4 °C and an additional 14 days at 20 °C (P < 0.05). Fruit quality, including increased soluble solids, soluble sugar, fruit firmness, and peel chlorophyll level, was strongly improved by 2,4-D treatment. These results indicate that 2,4-D could be used as an effective method to preserve the postharvest life of mango fruit.