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<p>Mango (<i>Mangifera indica</i> L.) cv. Sufaid Chaunsa is highly prone to under-skin browning (USB) and decay during cold storage, which limits its export and shelf stability. This study evaluated the influence of pre-storage cysteine (Cys) dips (0, 0.5, 0.75, and 1.0%) on USB incidence and fruit quality during 28 d of storage at 12 ± 1&#xa0;°C, followed by 3 d of ripening at ambient temperature. Among the treatments, 0.75% Cys was most effective in minimizing USB and decay, reducing their incidence from 26% to 34% in the control to 2% each. The treatment also reduced weight loss (3.5% vs. 7.6%) and maintained high marketability (96% vs. 66%). Firmness, titratable acidity and ascorbic acid were retained at 9.3&#xa0;N, 0.50% and 84&#xa0;mg 100&#xa0;g⁻¹, respectively, while the sugar-acid ratio was maintained at a lower level than in the control. Treated fruit also maintained better peel colour and antioxidant capacity while showing lower accumulation of hydrogen peroxide and malondialdehyde. The treatment enhanced antioxidant enzyme activities and suppressed browning-related enzymes. These responses suggest that Cys reduced USB, at least partly, by improving antioxidant defence, limiting oxidative stress and suppressing browning-related enzyme activity. Overall, pre-storage dipping in 0.75% Cys improved the storage performance, visual quality and marketability of ‘Sufaid Chaunsa’ mango.</p> Graphical abstract <p></p>

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Pre-storage cysteine treatment mitigates under-skin browning and oxidative stress in mango (Mangifera indica L. cv. Sufaid Chaunsa) during cold storage

  • 期刊论文

  • 发表日期：

    2026年6月26日

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  • Maaz Fahim,
  • Raheel Anwar,
  • Ahmad Sattar Khan,
  • Nasir Ahmad Khan

摘要

Mango (Mangifera indica L.) cv. Sufaid Chaunsa is highly prone to under-skin browning (USB) and decay during cold storage, which limits its export and shelf stability. This study evaluated the influence of pre-storage cysteine (Cys) dips (0, 0.5, 0.75, and 1.0%) on USB incidence and fruit quality during 28 d of storage at 12 ± 1 °C, followed by 3 d of ripening at ambient temperature. Among the treatments, 0.75% Cys was most effective in minimizing USB and decay, reducing their incidence from 26% to 34% in the control to 2% each. The treatment also reduced weight loss (3.5% vs. 7.6%) and maintained high marketability (96% vs. 66%). Firmness, titratable acidity and ascorbic acid were retained at 9.3 N, 0.50% and 84 mg 100 g⁻¹, respectively, while the sugar-acid ratio was maintained at a lower level than in the control. Treated fruit also maintained better peel colour and antioxidant capacity while showing lower accumulation of hydrogen peroxide and malondialdehyde. The treatment enhanced antioxidant enzyme activities and suppressed browning-related enzymes. These responses suggest that Cys reduced USB, at least partly, by improving antioxidant defence, limiting oxidative stress and suppressing browning-related enzyme activity. Overall, pre-storage dipping in 0.75% Cys improved the storage performance, visual quality and marketability of ‘Sufaid Chaunsa’ mango.

Graphical abstract