CHILLING INJURY IN FRUIT OF THREE MANGO CULTIVARS AND THEIR RELATION TO HYDROGEN PEROXIDE CONTENT AND TOTAL ANTIOXIDANT CAPACITY

Fruit of three mango cultivars representing severe, moderate and slight chilling injury (CI) susceptibility, were stored at 5°C (chilling temperature) and 13°C (recommended storage temperature) for 0, 7, 14, 21, and 28 days. CI symptoms, hydrogen peroxide content and total antioxidant capacity (TAC) were determined both in the peel and the pulp next to the endocarp. 'Nam Dok Mai' mango developed CI in both the peel and the pulp. 'Chok Anan' developed CI only on the peel. No CI was found in 'Hongsawadee'. Mangoes stored at 5°C developed more CI symptoms on the peel than those stored at 13°C. However CI symptom in the pulp was higher at 13°C than at 5°C. After being transferred to room temperature, ripe mangoes developed more peel browning than unripe mangoes. However, lower CI symptom in the pulp was observed. In the peel, 'Nam Dok Mai' was found to have the highest level of total antioxidant capactiy, while 'Chok Anan' had the highest level of hydrogen peroxide. 'Hongsawadee' had the highest level of TAC in its pulp during cold storage but it was found to be the lowest once the fruit were transferred to room temperature. Despite the difference in chilling injury development among cultivars, tissues and ripening stages, no clear relationship between hydrogen peroxide content or TAC level in the three mango cultivars and chilling iniurv could be established.