Inhibition of phospholipase D enzyme activity through hexanal leads to delayed mango (Mangifera indica L.) fruit ripening through changes in oxidants and antioxidant enzymes activity

Fruit ripening is a senescence process and phospholipase D (PLD) is a key enzyme causing degradation of membrane phospholipids during that process. Our earlier studies showed that hexanal, is known to inhibit the PLD activity. The objectives were (i) to quantify the effects of postharvest hexanal treatment in mango fruit on physiochemical traits, (ii) to assess the changes in oxidants, antioxidants, and antioxidant enzymes activity in mango fruit after hexanal treatment. Fully matured mango fruit, var. Neelum were harvested from the tree, dipped in 0.02% hexanal solution, and stored under ambient conditions to study the physio and biochemical changes during storage period. The results indicated that hexanal treatment significantly reduced ethylene evolution rate, oxidants content and PLD enzyme activity in the fruit compared with control, key factors to delay ripening and senescence in fruit. However, the activities of antioxidant enzymes like superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase and the contents of ascorbic acid were increased in response to hexanal treatment. The decreased ethylene evolution rate, PLD enzyme activity and oxidant production caused by hexanal treatment might have led to increased shelf life. Overall, the results suggest that post-harvest dip of mango fruits in 0.02% hexanal solution extended the shelf life of mango fruit under ambient storage conditions, without the loss of quality of fruits.