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Advances in Technologies for the Control of Chilling Injury in Postharvest Mango

YANG Yang, FAN Bei, SHEN Lin, SHENG Ji-ping   

  1. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
    2. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;
    3. Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology,
    Chinese Academy of Agricultural Sciences, Beijing 100193, China; 4. School of Agricultural Economics and Rural Development,
    Renmin University of China, Beijing 100872, China
  • Online:2014-04-15 Published:2014-04-18

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Abstract:

In this review, the recent progress in research on the characteristics, conditions and physiological mechanismsof chilling injury in postharvest mango is summarized. Also, recent studies on the mechanisms and control technologiesfor chilling injury in postharvest mango are reviewed. The incidence of chilling injury in postharvest mango usually startsfrom the peel, along with serial physiological changes such as increased cell membrane permeability, lowered reactiveoxygen species (ROS) metabolism, impaired capacity for ethylene synthesis and dysfunctional energy metabolism. Manytechnologies for controlling chilling injury in postharvest mango have been reported in the literature, including physicalmethods such as cold shock, heat shock and intermittent warming and chemical treatments with polyamines, organic acids,small molecule signal substances and plant growth regulating agents.

Key words: mango, chilling injury, cold resistance