Tissue breakdown of mango (Mangifera indica L. cv. Carabao) due to chilling injury

被引：33

作者：

Cantre, Dennis ^{[1
]}

Herremans, Els ^{[1
]}

Verboven, Pieter ^{[1
]}

Ampofo-Asiama, Jerry ^{[1
]}

Hertog, Maarten L. A. T. M. ^{[1
]}

Nicolai, Bart M. ^{[1
,2
]}

机构：

[1] Katholieke Univ Leuven, BIOSYST MeBioS, Willem de Croylaan 42, B-3001 Leuven, Belgium

[2] Flanders Ctr Postharvest Technol, Willem de Croylaan 42, B-3001 Leuven, Belgium

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2017年 / 125卷

关键词：

Mango; Chilling injury; Microstructure; X-ray computed microtomography; INTERNAL BREAKDOWN; 3-D MICROSTRUCTURE; CANCELLOUS BONE; FRUIT; QUANTIFICATION; TEMPERATURE; VISUALIZATION; CONNECTIVITY; METABOLISM; RESPONSES;

D O I：

10.1016/j.postharvbio.2016.11.009

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Chilling injury (Cl) presents a major problem in postharvest preservation and marketing potential of mango. In this study, tissue breakdown caused by chilling injury was investigated using X-ray computed microtomography (X-ray mu CT). This provided a unique insight in 3-D changes in tissue structure and pore networks during chilling injury development. Evidence of cell collapse and cavity formation in severely chill injured fruit was apparent. In addition, microstructural evidence supporting the occurrence of intracellular water leakage was found. Quantitative analysis revealed that chilling injury was associated with, first, a decrease in porosity, pore size and pore connectivity due to cell leakage and tissue breakdown, which was followed by an increase in pore size due to cavity formation. Multivariate statistics identified pore connectivity and Euler number as the most important parameter in relation to chilling injury. The results support the hypothesis that changes in tissue and pore structure in mango fruit contribute significantly to the development of postharvest tissue disorders by drastic changes in tissue aeration and water movement, identical to what has been observed in other fruit species. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：99 / 111

页数：13

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