Chilling Injury, Peroxidase, and Cellulase Activities in the Peel of Mango Fruit at Low Temperature

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Abstract
Chilling injury (CI) developed on the peel of ‘Keitt’ mango (Mangifera indica L.) fruit that were stored at 5°C and consequently transferred to 20° for ripening. Peroxidase and cellulase activities in the peel of such fruit rose during the development of CI to much higher levels than in nonchilled fruit. The activity of these two enzymes started to increase before any changes in total soluble solids and acid contents of the pulp could be observed. We suggest that the increase in activity of the two enzymes is part of the CI syndrome that develops during storage of mango fruit at chilling temperatures.

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