<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2023000100019</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2022.05.009</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Impact of two hot water treatments applied sequentially on oxidative metabolism related to chilling injury tolerance in mango fruit]]></article-title>
<article-title xml:lang="es"><![CDATA[Impacto de dos tratamientos hidrotérmicos aplicados secuencialmente sobre el metabolismo oxidativo relacionado con la tolerancia al daño por frío en frutos de mango]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-López]]></surname>
<given-names><![CDATA[Martha Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Perales]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ayón-Reyna]]></surname>
<given-names><![CDATA[Lidia Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado-Vargas]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Mendivil]]></surname>
<given-names><![CDATA[Abraham]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vega-García]]></surname>
<given-names><![CDATA[Misael Odín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Sinaloa  ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional  ]]></institution>
<addr-line><![CDATA[Guasave Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>29</volume>
<numero>1</numero>
<fpage>19</fpage>
<lpage>38</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2023000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2023000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2023000100019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mango is susceptible to chilling injury (CI). Its short-term exposure to heat treatments can induce tolerance to this disorder; however, a short time is not enough to control the fruit fly. In this sense, the application of sequential heat treatments where the quarantine treatment is included can bring great benefits for mango marketing. The aim of this research was to evaluate the effect of two different sequentially-applied hot water treatments (HWT) on CI tolerance and changes in oxidative metabolism in mango. Mangoes were divided into four groups: control, HWT1 (dipping in water at 46.1 °C for 75 min), HWT2 (dipping in water at 55 °C for 5 min), and HWT1 + HWT2. Fruits were stored at 5 °C/30 days to induce CI and thereafter at 21 °C for 8 days. Three replicates with five repetitions were used to evaluate CI index, electrolyte leakage (EL), malondialdehyde (MDA), weight loss (WL), color, firmness and enzymatic antioxidant activity. The use of HWT1 reduced CI during low temperature storage, while HWT2 and the HWT1 + HWT2 showed lower CI symptoms during ripening. The use of HWT1 showed a similar EL % and higher MDA content (7.07 x 104 nmol·L-1) than the control (6.68 x 104 nmol·L-1). HWT1 + HWT2 showed the lowest WL (2.98 %) and the highest enzymatic antioxidant activity during cold storage and during the first days at 21 °C, while HWT2 showed the highest color and firmness retention. HWT applied sequentially can be considered an effective alternative to induce CI tolerance and to maintain the quality of mango.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El mango es susceptible a daño por frío (DF), aunque su exposición a tratamientos térmicos de corto plazo puede inducir tolerancia a esta alteración; sin embargo, un periodo corto no es suficiente para controlar la mosca de la fruta. En este sentido, la aplicación de tratamientos térmicos secuenciales cuando se emplea el tratamiento cuarentenario puede implicar grandes beneficios para la comercialización del mango. El objetivo de esta investigación fue evaluar el efecto de dos tratamientos hidrotérmicos (THT) aplicados secuencialmente sobre la tolerancia al DF y los cambios en el metabolismo oxidativo del mango. Los frutos se dividieron en cuatro grupos: testigo, THT1 (inmersión en agua a 46.1 °C durante 75 min), THT2 (inmersión en agua a 55 °C durante 5 min) y THT1 + THT2. Los frutos se almacenaron a 5 °C por 30 días para inducir el DF, y después a 21 °C durante 8 días. Se utilizaron tres muestras con cinco repeticiones para evaluar el índice de DF, la pérdida de electrolitos (PE), el malondialdehído (MDA), la pérdida de peso (PP), el color, la firmeza y la actividad enzimática antioxidante. El THT1 redujo el DF durante el almacenamiento a temperatura baja, mientras que el THT2 y el THT1 + THT2 presentaron menores síntomas de DF durante la maduración. El uso de THT1 mostró un porcentaje similar de PE y mayor contenido de MDA (7.07 x 104 nmol·L-1) que el testigo (6.68 x 104 nmol·L-1). La combinación THT1 + THT2 presentó la menor PP (2.98 %) y la mayor actividad enzimática antioxidante durante el almacenamiento frío durante los primeros días a 21 °C; en tanto que el THT2 mostró la retención más alta de color y firmeza. Los THT aplicados de manera secuencial se pueden considerar una alternativa efectiva para inducir la tolerancia al DF y para mantener la calidad del mango.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mangifera indica L.]]></kwd>
<kwd lng="en"><![CDATA[quarantine treatment]]></kwd>
<kwd lng="en"><![CDATA[short-term heating]]></kwd>
<kwd lng="en"><![CDATA[cold stress]]></kwd>
<kwd lng="en"><![CDATA[antioxidant enzymes]]></kwd>
<kwd lng="es"><![CDATA[Mangifera indica L.]]></kwd>
<kwd lng="es"><![CDATA[tratamiento cuarentenario]]></kwd>
<kwd lng="es"><![CDATA[calentamiento de corto plazo]]></kwd>
<kwd lng="es"><![CDATA[estrés por frío]]></kwd>
<kwd lng="es"><![CDATA[enzimas antioxidantes.]]></kwd>
</kwd-group>
</article-meta>
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