Chilling injury in mangosteen fruit

R. Choehom, S. Ketsa, W.G. van Doorn

    Research output: Contribution to journalArticleAcademicpeer-review

    19 Citations (Scopus)

    Abstract

    Major components of mangosteen (Garcinia mangostana L.) fruit quality include pericarp hardening, and shrinkage of both the stem and the sepals (calyx). At room temperature in South-East Asia (29±308C) the fruit remains acceptable for about 6±8.d. To determine optimum storage temperature, fruit were stored at 38, 68 and 128C (88±90% r.h.). Unacceptable chilling injury symptoms were found within 5.d at 38 and 68C. Symptoms were hardening of the pericarp, browning of the edible aril, and off-¯avour. Early pericarp hardening was not correlated with increased lignin synthesis, but elevated lignin levels preceded hardening at later stages. Storage at 128C produced acceptable levels of chilling symptoms, and therefore resulted in the longest storage life (20.d). Storage life at 128C was limited by shriveling of the calyx and stem end. Calyces and stems were dipped in various concentrations of benzyladenine (BA), gibberellic acid (GA3) and 1-naphthaleneacetic acid (NAA), either alone or combination, prior to storage at 128C. BA delayed calyx and stem shriveling during storage, thereby allowing at least 25.d of storage. It is concluded that storage of mangosteen at 3 and 68C induced unacceptable pericarp discoloration and pericarp hardening, whereas storage at 128C did not. Dipping in BA can be used to extend the storage period at 128C.
    Original languageEnglish
    Pages (from-to)559-562
    JournalJournal of Horticultural Science and Biotechnology
    Volume78
    Issue number4
    Publication statusPublished - 2003

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