American Journal of Agricultural and Biological Sciences

Chilling Injury in Mamey Sapote Fruit (Pouteria sapota): Biochemical and Physiological Responses

Guillermo O. Pérez-Tello, Miguel Ángel Martínez-Téllez,, Irasema Vargas-Arispuro and Gustavo A. González-Aguilar

DOI : 10.3844/ajabssp.2009.137.145

American Journal of Agricultural and Biological Sciences

Volume 4, Issue 2

Pages 137-145

Abstract

Problem statement: Cold storage is needed in order to delay senescence and achieve a longer commercial life of tropical fruits like mamey sapote (Pouteria sapota), therefore, the physiological and biochemical responses of this fruit to cold storage were evaluated. Approach: Samples from different storage temperature (20, 10 and 2°C) were taken at five-day intervals and Chilling Injury Index (CII), decay (%), pulp firmness, weight loss (%), sucrose, fructose and glucose contents, electrolyte leakage (%), ethylene and carbon dioxide production rates and the activities of Peroxidase (POD), Polyphenoloxidase (PPO) and Phenylalanine Ammonia-Lyasa (PAL), were evaluated. Results: CII of fruit stored at 2 and 10°C was similar and symptoms included abnormal ripening into trimming zones close to the skin and pulp. Development of CI symptoms was more evident after 10 days of storage at 2 and 10°C. This trend may be associated with decrease of sucrose content but not with fructose that increased on fruits stored at 2°C (p<0.05). For mamey fruits stored at 2°C, the PAL activity was significant lower than in the fruits stored at 10°C, but it did not increase in response to the chilling temperature. No appreciable changes on POD activity were observed in fruit stored at 2°C. PPO activity continuously decreased on fruit stored at 2°C and similar behavior was observed on fruit stored either at 10 and 20°C, during the first 15 days of storage. Conclusion: Our results demonstrated the sensitivity to mamey sapote fruits to low storage temperatures (2 and 10°C). Symptoms developed by fruit include abnormal ripening into trimming zones close to skin, as well as darkened zones into middle pulp. Sucrose content could be a better chilling injury indicator in mamey sapote than electrolyte leakage, ethylene production and POD, PPO and PAL activities.

Copyright

© 2009 Guillermo O. Pérez-Tello, Miguel Ángel Martínez-Téllez,, Irasema Vargas-Arispuro and Gustavo A. González-Aguilar. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.