Abstract:

The effect of different storage temperatures (30 ℃ and 4 ℃) on cell metabolites of mangosteen shell and nutrtional
quality of its pulp was studied. The results showed that superoxide anion, malondialdehyde (MDA) and hydrogen peroxide
contents of mangosteen shell at either storage temperature had an increasing trend with storage time. MDA contents (15 d) of mangosteen
pulp were increased by 94.4% (30 ℃) and 7.2% (4 ℃) when compared with the initial stage. The contents of souble sugar and total
phenolic compounds were increased at first followed by a decrease. These results also indicated that low temperature treatment
could significantly delay lignin deposition rate and reduce the accumulation of superoxide anion free radical and H2O2 during the
storage period of mangosteen. The reduction of vitamin C and total sugar content could be delayed by low temperature storage,
which was accompanied by reducing the consumption of nutrient substances and inhibiting the decay of fruit pulp.

Key words: mangosteen fruit, storage temperature, cell metabolites, pulp quality