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Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance

机译：芒果果皮中的花青素和黄酮类化合物的增加与感冒和病原体抗性有关

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摘要

Mango fruit (Mangifera Indica L., cv. Shelly) developing at the exterior of canopy and exposed to sunlight acquires a red peel color on the sun-exposed side compared to the green peel fruit that develop within the canopy. Measurements of the red tissue showed a significant increase in total anthocyanin and flavonoids accumulation but not in chlorophyll. The ripening parameters between red and green mango fruit harvested at the same day from the same orchard, including; TSS, firmness and titratable acidity were similar at harvest, during cold storage and further shelf life. However, fruit with a red side or that were mostly green showed a varied response to biotic and abiotic stresses. After three weeks of cold-storage at 5 degrees C 'green fruit' showed significantly more lipid peroxidation and developed significantly more chilling injury symptoms, such as black spots and pitting, than the 'red fruit'. Furthermore, 'red fruit' were found to be more resistant to a challenge of Colletotrichum gloeosporioides fungal inoculation and showed reduction in general decay incidence. Thus, mango fruit with more red color in their peel correlates to anthocyanin and flavonoids accumulation, and showed increased resistance to chilling and pathogens. The results point to new agro-technological approaches to extend shelf life and quality in mango. (C) 2015 Elsevier B.V. All rights reserved.
机译：芒果果（Mangifera Indica L.，CV。雪橇）在树冠外部开发并暴露在阳光下，与在树冠内产生的绿皮果实相比，在阳光暴露的侧面上获得红色剥离颜色。红色组织的测量显示出总花青素和黄酮类积累的显着增加，但不含叶绿素。红绿芒果水果之间的成熟参数在同一天从同一果园收获，包括;在冷藏和进一步保质期间，收获的TSS，坚定和可滴定性酸度相似。然而，具有红色侧或主要是绿色的果实表明对生物和非生物胁迫的不同反应。在5摄氏度的冷储存3周后，“绿色果实”显示出明显更多的脂质过氧化，并且显着发展更加冷静的伤害症状，例如黑点和蚀，而不是“红果”。此外，发现“红色果实”对Collettrichum GloooSporioides真菌接种的挑战更具抵抗力，并显示出一般衰减发病率的降低。因此，芒果果实在其果皮中具有更红色的颜色与花青素和黄酮类积累相关，并且表现出对冷却和病原体的抗性增加。结果指出了新农业技术方法，以延长芒果的保质期和质量。 （c）2015 Elsevier B.v.保留所有权利。

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