Endogenous polyamines in Nam Dok Mai mangoes with different ripening stages and its relation to chilling injury during storage
1999
Iwahori, S. | Gemma, H. | Uthaibutra, J. | Whangchai, K.(University of Tsukuba, Ibaraki (Japan). Institute of Agriculture and Forestry)
Free polymines (putrescinePUT and spermidinc, SPD) and chilling injuri CCI) symptom were investigated with Nam Dok Mai mangoes at different ripening stages: 1) treated by acetylene gas 2 days (stage 2) and 2) 4 days (stage 3) after harvest respectively, and 3) non-treated (stage 1). Fruits were kept under either 5 deg C or 13 deg C for 45 days. The result showed the difference in polyamine levels among the three stages. For the stage 1 fruit, PUT level increased reaching to the maximum values during 15 day storage at 5 deg C and then decreased, followed by stage 2 and stage 3 with a similar tendency. In contrast, stage 2 and stage 3 fruits kept at 13 deg C had higher PUT levels than that of stage 1 fruit. SPD levels in stage 2 and stage 3 fruits tended to decrease with storage time, while stage 1 fruit increased after 15 day storage. However there were not great variations in the ripening stages after 30 days in storage. Finally, when fruits were transferred to 25 deg C for ripening, PUT and SPD levels decreased in all ripening stage. The possible relationship between polyamine content and chilling injury at different stages could be implied in mango fruit ezposed to chilling temperature. Som other physicochemical changes as factors affecting chilling injury incidence will be discussed.
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