The Relationship Between Heat-induced Chilling Tolerance and Endogenous ABA Levels in Mangoes

Heating "Zhihua" mangoes (Mangifera indica L. cv. Zhihua) in hot air at 38℃ for 12hours significantly reduced the development of chilling injury following storage for 12days at 2℃. Prolonging the heating up to 72hours acquired similar results. During the 12 days' storage at 2℃ following heating for 72hours, the membrane leakage of the mango peels showed little change, while it increased with time for the control fruits, and the endogenous ABA levels in the heated fruits were higher than that in the control. These results indicated that higher ABA rates were linked with stronger chilling tolerance in mangoes.