Many plants or plant parts of tropi

Many plants or plant parts of tropical or subtropical origin show chilling injury (CI) symptoms when exposed to temperatures lower than about 10 °C but higher than freezing point. The only way to avoid the extensive damage that can be induced by this free radical, therefore, is to control the levels of superoxide and H_2 O_2. As a subtropical and tropical fruit, Mango fruit is highly sensitive to low temperature storage. Chilling injury (CI) occurs when stored at the temperature below 12 °C (Narayana et al., 2012). This limits the application of cold storage to extending mango storage life. CI symptoms of mango fruit are expressed in skin discoloration particularly blackening, sunken lesions on the peel, lenticel discoloration, uneven ripening, poor color, reduced aroma and flavor, and increased susceptibility to decay (Narayana et al., 2012). These are a result of changes in membrane fluidity, lipids composition, proteins and carbohydrates (Leyva et al., 1995). Cold storage of fruit is widely used to extend postharvest storage life. However, many tropical and subtropical fruit are extremely sensitive to low temperature, and this limits the maintenance of postharvest quality. Mangoes, like many other tropical and subtropical fruits, are susceptible to chilling injury when stored below 10 °C. The most common visual symptoms of chilling injury in mango fruit are dark, scald like discoloration, pitting or sunken lesions on the peel and increased susceptibility to postharvest rot. The development of these chilling disorders greatly reduces consumer acceptance and increases postharvest losses of the fruit. (Ruan et al., 2015). Polyphenols, carotenoids, and vitamins impart health promoting properties to mango due to their antioxidant activities and the fiber content of mango offers potential for its use in bakery products. Since mangoes are susceptible to decomposition (Singh et al., 2013 and Sogi et al., 2015). These highly reactive products inhibit microorganisms by oxidation of the sulfhydryl groups of microbial enzymes (Martínez-Camacho et al., 2010). For example, UV-B treatment was shown to enhance chilling tolerance in mango fruit (Ruan et al., 2015).