Effects of Ultraviolet-C and Cold Treatment on Pestalotiopsis mangiferae and Physiological Indices of Postharvest Mango Fruits

doi:10.3969/j.issn.1000-2561.2020.04.018

Abstract

Abstract:

The effects of different doses of ultraviolet-C (UV-C) and storage temperature on the expansion of lesions caused by Pestalotiopsis mangiferae, total phenols, flavonoids, malondialdehyde, soluble protein, enzyme activities of peroxidase and polyphenol oxidase of postharvest mango fruits were studied. UV-C treatment at 4.9 kJ/m ² significantly suppressed the expansion of lesions, enhanced the content of total phenols and flavonoids, reduced the content of soluble protein, increased the activity of peroxidase and polyphenol oxidase, and inhibited the production of malondialdehyde. UV-C treatment at 9.8 kJ/m ² could damage plant cells, and weaken the promoting effects on flavonoids, soluble proteins, peroxidase and polyphenol oxidase activities. Compared with 25 ℃, low temperature treatment at 13 ℃ could suppress the expansion of lesions, maintain higher content of total phenols and flavonoids, inhibit the formation of malondialdehyde, and delay the peak time of peroxidase and polyphenol oxidase activity. UV-C treatment at 4.9 kJ/m ² combined with storage at 13 ℃ had best a control effect on P. mangiferae of mango fruits, and maintained much better quality of postharvest mango fruits effectively.

Key words: mango, ultraviolet-C, temperature, stem-end rot disease, Pestalotiopsis mangiferae

CLC Number:

S667.7

MAI Xinyun,HUANG Jiangqi,HUANG Bin,WANG Yi,LAN Xidan,LIAO Fenyan. Effects of Ultraviolet-C and Cold Treatment on Pestalotiopsis mangiferae and Physiological Indices of Postharvest Mango Fruits[J]. Chinese Journal of Tropical Crops, 2020, 41(4): 764-772.

Figures/Tables 8

Tab. 1 Factors and their levels used in experimental design

温度Temperature/℃	UV-C剂量Dose of UV-C/（kJ·m^-2）
13	0
	4.9
	9.8
25	0
	4.9
	9.8

Fig. 1 Effect of UV-C and temperature on diameter of disease lesion

Fig. 2 Effect of UV-C and storage temperature on content of total phenols

Fig. 3 Effect of UV-C and storage temperature on content of flavonoids

Fig. 4 Effect of UV-C and storage temperature on content of MDA

Fig. 5 Effect of UV-C and storage temperature on content of soluble protein

Fig.6 Effect of UV-C and storage temperature on the activity of POD

Fig. 7 Effect of UV-C and storage temperature on activity of PPO

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