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Antioxidant and enzymatic responses to oxidative stress induced by cold temperature storage and ripening in mango (Mangifera indica L. cv. 'Cogshall') in relation to carotenoid content

Rosalie R., Lechaudel M., Dhuique-Mayer C., Dufossé L., Joas J.. 2018. Journal of Plant Physiology, 224-225 : p. 75-85.

The effects of 15?days of storage at 12?°C and 7?°C followed by fruit ripening at 20?°C on oxidative status, antioxidant defense systems and carotenoid accumulation were studied for two successive years in mango fruits (Mangifera indica L.) cv. Cogshall. Changes in the non-enzymatic (ascorbate) and enzymatic (SOD, CAT, APX, MDHAR, DHAR and GR) antioxidant systems, as well as oxidative parameters (H2O2 and MDA) and the contents of the major carotenoids were measured for three maturity stages, at harvest and after ripening following cold temperature storage. In control conditions (20?°C), ripening induced an increase in oxidation resulting in ROS production and a decrease in ascorbate content. Fruit tissue protection was activated by means of antioxidant and ascorbate regeneration enzyme systems. Carotenoid accumulated exponentially during ripening. Storage at low temperatures increased respiration crisis intensity and therefore increased oxidation in the fruit pulp. Fruit response to this increase varied according to the maturity stage, i.e., enzymatic responses in younger fruits were very low in comparison to the control, whereas second harvest fruits had a significantly higher degree of enzymatic activity to cope with the oxidative stress. Carotenoid contents decreased with low temperatures and first harvest fruits showed significantly lower values than the control, in opposition to second harvest fruits that appeared not to be affected. We also suggest that, based on a review of the literature, a link can be made between antioxidant system defense and carotenoid metabolism since ROS seems to play a central role as a stress signal in plants.

Mots-clés : composition chimique; antioxydant; fruit; mangue

Thématique : Composition des produits alimentaires; Physiologie et biochimie végétales

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