| Harvested mango and green mature tomato fruit are sensitive to chilling injury. To alleviate chilling injury, harvested mango fruit (Mangifera indica L Zill’) was dipped in oxalic acid solution of5mmol-L-1for10min and then stored under low temperature stress (at10±0.5℃) for27days and thereafter at room temperature (about25℃) for4days; green mature’Zheza203’tomato fruit was dipped in oxalic acid solution of8mmol-L-1for10min and then stored under low temperature stress (at4+0.5℃) for15days and thereafter at room temperature (about25℃) for12days. The effects of oxalic acid (OA) on CI, quality, reactive oxygen species and antioxidant metabolism in mango and green mature tomato fruit were investigated. Also, change in total soluble protein in green tomato fruit was analysed by SDS-PAGE.The results showed that, as compared to control, lower chilling injury index, fruit decay rate, weight loss and relative membrane permeability were observed in the two treated fruits during storage. Besides, oxalic acid treatment not only decreased respiration rate and ethylene release, inhibited activities of peroxidase (POD), polyphenoloxidase (PPO), and maintained higher antioxidant capacity of ASA-GSH circle, but also maintained higher contents of TA, SSC and free proline. Fruit treated with OA had lower contents of O2, H2O2and MDA, and lower LOX activity. In addition, oxalic acid treatment maintained higher CAT activity in mango fruit, and delayed the synthesis of lycopene in tomato fruit and inhibited degradation of certain proteins. Thus, it was concluded that:(1) Oxalic acid treatment could significantly alleviate chilling injury and decay of the two chilling sensitive fruits during storage, which might attribute to the inhibition of the activity of LOX, higher AsA-GSH antioxidant capacity, lower oxygen stress and higher membrane stability.(2) Effect of oxalic acid treatment on inhibition of proteins degradation in tomato fruit would contribute to alleviating chilling injury in tomato fruit. |
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