Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance.

ABSTRACT: Keitt mango (Mangifera indica L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characteristic mango flavor compared to tree-ripened mangoes. To enhance the postharvest ripening quality of Keitt mangoes, the mangoes were subjected to gaseous chlorine dioxide (ClO₂, cumulative concentration 200 μL/L), then stored at 25 °C with 85 ± 5% humidity for 4 days. Results suggested that gaseous ClO₂ treatment significantly elevated the levels of melibiose, glucose, mannose, and arabinose in mango pulp during days 1-4 compared to the control and ethephon-treated groups, with the most pronounced increase observed in glucose con

SUBMITTER: Tian M 

PROVIDER: S-EPMC12617791 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature