Lenticels on mango fruit: Origin, development, discoloration and prevention of their discoloration

Lenticels are macroscopic openings occurring on the surface of mango fruit and are responsible for gaseous exchange and transpiration. Lenticel originates from the ruptured stomata during fruit enlargement and growth, reaching their maximum size at full maturity of fruit. Distribution of lenticel is 2–3 times higher in the apical region of the fruit than middle or shoulder portion at all growth stages. Although, the mechanism of lenticel discoloration (LD) is poorly understood, however few studies revealed that it is due to several factors including cultivar differences, movement of air and water through lenticel and membrane damage and liberation of phenolics, as a consequence of inadequate pre- and post-harvest handling. LD in mango cultivars is a serious problem, affecting the appearance and economic value of the fruit. A little information is available on the prevention of LD, which indicates that it can be prevented by adopting standardized pre- and post-harvest strategies like drying of orchard soil, fruit bagging, desapping of harvested fruit and storage in ventilated chamber.

► Review includes information on origin and development lenticels on mango fruit.
► Factors associated with discoloration of lenticels on mango fruit.
► Preventive measures for lenticels discoloration.