Mature green mango (Mangifera indica L. cv. ‘Kensington Pride’) fruit were dipped for 6 min in aqueous solutions containing different concentrations (0, 0.01, 0.5, 1.0 mM) of various polyamines (PAs) including spermine (SPM), spermidine (SPD) and putrescine (PUT), with 0.01% ‘Tween-20’ as a surfactant, to investigate their effects on shelf-life and fruit quality. Treated fruit were air-dried (22° ± 1ºC), packed in “Ecopax” trays and stored in a cool room (13° ± 1ºC, RH 85 ± 5%) for 3 or 4 weeks. Following storage, fruit were allowed to ripen to the “eating soft” stage (score 4) at ambient temperature (22° ± 1ºC). Pre-storage dip application of PAs retarded development of mean fruit softness (10.3%) and visual colour (26.3%), and reduced weight loss (6.8%) during storage without significant (P ≤ 0.05) reductions in ethylene production and respiration rate. During ripening of 3 week-stored fruit, 0.5 mM SPM-treated fruit exhibited significantly (P ≤ 0.05) lower mean respiration rates compared with the control. Application of PAs significantly (P ≤ 0.05) increased fruit firmness and ascorbic acid content, while reducing carotenoids, total soluble solids (TSS)/acid ratio and Hue angle of ripe fruit compared with the no-PA treatment. In conclusion, pre-storage dip application of PAs improved the shelf-life of mango fruit without impairing fruit quality.

Summary To study the role of methyl jasmonate in mango fruit ripening and biosynthesis of aroma volatiles, one lot of green mature preclimacteric ‘Kensington Pride’ mangoes was ripened under ambient conditions (21 ± 1°C). The changes in endogenous levels of methyl jasmonate in the pulp during ripening were investigated. Another lot of green mature preclimacteric fruit was treated with methyl jasmonate vapour at different concentrations (0, 10^–3M, 10^–4M and 10^–5M) for 12 h to study the role of methyl jasmonate on biosynthesis of aroma volatile compounds in the fruit. Following methyl jasmonate treatments, the fruit were then allowed to ripen under ambient conditions (21 ± 1°C). Only trans-methyl jasmonate was identified from the pulp of ‘Kensington Pride’ mango. Concentration of trans-methyl jasmonate in the pulp was higher at harvest day (123.67 ng g^–1) and decreased as the ripening progressed at the ripe stage (0.14 ng g^–1). Methyl jasmonate treatments increased ethylene production at the climacteric stage and was more pronounced at a higher concentration (10^–3M) of applied methyl jasmonate. Skin colour of ripe fruit was significantly improved with exogenous application of methyl jasmonate (10^–3M). Methyl jasmonate treatments also increased the concentration of fatty acids as well as total aroma volatiles, monoterpenes, sesquiterpenes, aromatics, norisoprenoid, alcohols and esters in the pulp of fruit. However, exogenous application of methyl jasmonate tended to reduce production of n-tetradecane, especially on day 5 and 7 of ripening. In general, exogenous application of methyl jasmonate (10^–3M) significantly promoted biosynthesis of ethylene, fatty acids and ripening and aroma volatile compounds during fruit ripening. Our experimental results suggest that methyl jasmonte is involved in early steps in the modulation of mango fruit ripening.

Apple fruit can be stored for long periods of time, especially with the use of controlled atmosphere storage, but like many fruits and vegetables are susceptible to water loss. Water loss can result in compromised appearance such as skin shriveling, as well as loss of firmness, and reduced saleable weight, which in turn affect the income of growers and other industry stakeholders. Preharvest factors that can influence water loss in apples during the postharvest period include climate, cultivar, fruit size, tree age, orchard practices, and harvest maturity. Postharvest factors such as the storage temperature, relative humidity, storage type, and duration can also affect water loss in apple fruit during storage. The mechanisms of cuticle biosynthesis in water permeance, the role of stomata and lenticels, microcracking, crosstalk with mechanical injuries, storage disorders, and decay incidence during the storage of apples are reviewed. Additionally, the review summarizes: preharvest and postharvest factors influencing water loss; recent management strategies including pre-cooling, cold storage, controlled atmospheres, packaging, and anti-senescence chemicals; the use of edible coatings, as well as other non-chemical approaches for modulating water loss and maintaining storage quality. The review also provides direction for the industry to manage this destructive problem in the postharvest supply chain of apple fruit.