Effects of phytic acid on postharvest quality and physiology of mango fruits stored at ambient temperature

To study the related physiological mechanism of maintaining the quality in mango by phytic acid（PA）， the effects of PA treatment on postharvest quality and physiology of‘ Tainong No.1’ mango fruits were investigated during storage at ambient temperature（28-30℃）. The results indicated that the preservation effect of 0.2% PA treatment was the best and significantly reduced the fruit decay incidence and disease index，enhanced the commodity fruit rate， delayed yellowing of pericarp，maintained higher fruit firmness，compared to control. Moreover，0.2% PA treatment was effective in maintaining fruit quality，as it significantly delayed the descent of TA content，the ascent of TSS content and TSS-TA ratio，and maintained higher Vc content than control. Meanwhile，PA treatment also enhanced the activities of superoxide dismutase（SOD），peroxidase（POD） and polyphenol oxidase（PPO），and inhibited the accumulation of malondialdehyde（MDA）in mango fruits during storage. These results suggest that the effect of PA in maintaining quality probably involves reducing membrane-lipid peroxidation and slowing senescing process.