Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway

doi:10.7506/spkx1002-6630-20241215-126

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (11): 293-301.doi: 10.7506/spkx1002-6630-20241215-126

• Packaging & Storage • Previous Articles

Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway

LI Chunjiang, ZHANG Dongwei, WU Shaoyi, XIANG Fahui, FANG Ting, LI Changcheng, TIAN Meiling

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. National R&D Center for Vegetable Processing, Fuzhou 350002, China; 3. Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Quality Standards and Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China)

Published:2025-05-14

Abstract

Abstract: To reveal whether gaseous ClO2 treatment can promote postharvest ripening of ‘Kate’ mango (Mangifera indica L.) by activating MAPK signaling to induce endogenous ethylene synthesis, 1-methylcyclopropene (1-MCP) and U0126 were selected to inhibit ethylene ripening response and the MAPK signaling cascade in mango fruits, respectively. The results showed that 1-MCP and U0126 treatments significantly reduced the changes in key physicochemical indices related to ripening such as elevated dark orange-yellow index, decreased hardness, and increased soluble solids content in ‘Kate’ mango treated by gaseous ClO2, thereby slowing down the ripening process. Meanwhile, U0216 treatment also reduced the gaseous ClO2-induced up-regulation of the expression of the ethylene biosynthesis genes MiACS6, MiACO, and MiACO1, as well as MiME2K1 and MiMAP3K17/18. Collectively, these findings suggest that gaseous ClO2 regulates the ripening of ‘Kate’ mango by activating MAPK signaling to induce or initiate ethylene biosynthesis. The results of this study will provide a theoretical basis for the postharvest ripening and quality control of mango fruits.

Key words: ‘Kate’ mango; gaseous chlorine dioxide; fruit ripening; mitogen-activated protein kinase pathway; ethylene biosynthesis

CLC Number:

S667.7

LI Chunjiang, ZHANG Dongwei, WU Shaoyi, XIANG Fahui, FANG Ting, LI Changcheng, TIAN Meiling. Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway[J]. FOOD SCIENCE, 2025, 46(11): 293-301.

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Gaseous Chlorine Dioxide Promotes Postharvest Ripening of ‘Kate’ Mango by Activating the MAPK Signaling Pathway

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