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At least 19 recordsLinked to original sources

PubMed2006

Neoplastic transformation of BALB/3T3 cells and cell cycle of HL-60 cells are inhibited by mango (Mangifera indica L.) juice and mango juice extracts.

The mango, Mangifera indica L., is a fruit with high levels of phytochemicals, suggesting that it might have chemopreventative properties. In this study, whole mango juice and juice extracts were screened for antioxidant and anticancer activity. Antioxidant activity of the mango juice and juice extracts was measured by 3 standard in vitro methods. The results of the 3 methods were in general agreement, although different radicals were measured in each. Anticancer activity was measured by examining the effect on cell cycle kinetics and the ability to inhibit chemically induced neoplastic transformation of mammalian cell lines. Incubation of HL-60 cells with whole mango juice and mango juice fractions resulted in an inhibition of the cell cycle in the G(0)/G(1) phase. A fraction of the eluted mango juice with low peroxyl radical scavenging ability was most effective in arresting cells in the G(0)/G(1) phase. Whole mango juice was effective in reducing the number of transformed foci in the neoplastic transformation assay in a dose-dependent manner. These techniques provide valuable screening tools for health benefits derived from mango phytochemicals.

3T3 Cells↗

PubMed2000

Effect of mango weevil (Coleoptera: Curculionidae) damage on mango seed viability in Hawaii.

The mango weevil, Cryptorhynchus (= Sternochetus) mangiferae (F.), is a federally quarantined pest that prevents shipment of mangos from Hawaii into the continental United States. Although this monophagous weevil allegedly causes reduced seed germination, damage to the fruit pulp, and premature fruit drop in mangos, there are few studies examining these potential sources of crop loss. We conducted studies to assess the effect of mango weevil infestation on seed viability while making observations on the frequency of pulp feeding. Naturally infested seeds from mature fruit were planted in pots and scored for successful germination. Germination rates for infested seeds were equal to those of uninfested control seeds in a polyembryonic cultivar ('Common'), whereas germination was significantly reduced for infested seeds of a monoembryonic cultivar ('Haden') compared with uninfested control seeds but germination of infested seeds was still > 70%. To assess seed tolerance of damage, seeds were artificially damaged by cutting away 25, 50, or 75% of the cotyledon before planting and scored for germination. None of the damage treatments was significantly different from the undamaged controls, indicating that mango seeds can withstand substantial damage and still germinate successfully. Over the 2-yr period we conducted experiments, only four of 3,602 mango fruits (0.11%) showed evidence of direct feeding damage to the pulp. Results suggest that C. mangiferae is a less serious pest of mangos than previously thought.

Animals↗

PubMed2002

Mango seed weevil (Coleoptera: Curculionidae) and premature fruit drop in mangoes.

The effect of infestations of mango seed weevil, Sternochetus mangiferae (F.), on premature fruit drop of mangoes was investigated. Mango fruits ('Haden') of equal size were collected both off the ground and from the tree at four times during the season (June-August). If weevil-infested fruit were more prone to dropping than uninfested fruit, the prediction was that a higher infestation rate would be found in fruit on the ground compared with fruit on the tree. Average fruit weight was used as an indicator of fruit maturity. The seed infestation rate was significantly higher in fruit collected off the ground compared with fruit collected from the tree in 38 g and 79 g (early-season) fruit but not significantly different in 207 g (midseason) and 281 g (late season) fruit. The age distribution of weevils and the number of insects in infested fruits were similar for ground and tree fruits on all dates. Results suggest that mango seed weevil infestation can increase fruit drop during early fruit development.

Anacardiaceae↗

PubMed2004

Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter.

This paper deals with the physicochemical characterization, including thermal behaviour, by differential scanning calorimetry of mango seed almond fat (MAF), alone and in mixtures with cocoa butter (CB). Results showed that mango almond seeds contain about 5.28-11.26% (dw) of fat. The refraction index is 1.466, the saponification index 189.0 and the iodine index 41.76. Fatty acids found in MAF are oleic, stearic, and palmitic acids (40.81%, 39.07% and 9.29% (w/w), respectively) as well as smaller amounts of linoleic, with arachidic, behenic, lignoceric, and linolenic acids, among others. Calorimetric analysis showed that MAF crystallizes between 14.6 and -24.27 degrees C with a DeltaHc of 56.06 J/g and melts between -17.1 and 53.8 degrees C, with fusion maxima at 18.54 degrees C and 40.0 degrees C for the alpha and beta polymorphic forms. Their fusion enthalpies are 70.12 and 115.7 J/g. The MAF solids content profile is very similar to that of CB, both in stabilized and non-stabilized samples. The mixing compatibility was analyzed using isosolids curves of mixtures of different compositions.

Calorimetry, Differential Scanning↗

PubMed2005

Isolation and partial characterization of mango (Magnifera indica L.) starch: morphological, physicochemical and functional studies.

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico ("criollo" and "manila"), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of "criollo" variety starch (0.1-0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2-0.4%) than corn starch. Mango starches presented a smaller granule size (10 microm) than corn starch (15 microm), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, but "criollo" variety starch presented higher enthalpy values than "manila" variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.

Adsorption↗

PubMed2004

Effect of technological processing on the allergenicity of mangoes (Mangifera indica L.).

In parallel with the rising popularity of exotic fruits in Europe, allergy against mango is of increasing importance. Because mangoes are also consumed as processed products such as chutneys or beverages, the influences of different process conditions on their allergenicity were investigated. Mango purees and nectars were manufactured at small pilot-plant scale, and the allergenic potencies of the resulting intermediate and final products were determined by means of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting and inhibitive enzyme allergosorbent tests (EAST-inhibition), using a pool serum of 9 individuals with manifest mango allergy. The mango allergens were shown to be very stable during technological processing. Irrespective of enzymatic matrix decomposition, mechanical tissue disintegration and heating during peeling, mash treatment, and pasteurization, significant loss of allergenicity could not be observed in the extracts of mango purees and nectars derived thereof. These results were confirmed by analogous investigation of commercial mango drinks and nectars. Hence, conventional mango processing into pulp-containing products typical for this species obviously does not allow complete elimination of the allergenic potency.

Allergens↗

PubMed2004

Evidence of Salmonella internalization into fresh mangos during simulated postharvest insect disinfestation procedures.

A recent U.S. salmonellosis outbreak was epidemiologically associated with consumption of imported fresh mangos. Studies were conducted to simulate the commercial heat disinfestation method used to eliminate tephritid fly larvae from mangos, as well as subsequent product cooling procedures, to assess whether this process promotes internalization of Salmonella into mangos. The experimental parameters were chosen to mimic the disinfestation method used by the South American producer/packer implicated in the recent outbreak. Untreated domestically grown immature and ripened Tommy Atkins variety mangos were immersed in water at 47 degrees C for 90 min and then immersed in 21 degrees C water containing brilliant blue FD&C no. 1 dye for 10 min. After dye internalization potential was established (67%), the same experiment was performed using 21 degrees C water containing 10(7) CFU/ml Salmonella Enteritidis expressing constitutive green fluorescent protein. Fruit was then stored at 10, 20, or 30 degrees C for up to 1 week. Immature and ripened mangos were positive for Salmonella internalization at a frequency of 80 and 87%, respectively. Internalization frequency into the stem-end segment (83%) was significantly higher (P < 0.05) than internalization into the middle-side (19%) or blossom-end (9%) segments of the fruit. Salmonella was detected in the mango pulp after 1 week of incubation. The degree of fruit ripeness, posttreatment holding temperature, or duration of storage had no significant effect (P > 0.05) on internalization frequency or survival of Salmonella inside mangos. This study illustrates the high potential for pathogen internalization if heat-disinfested mangos are cooled using contaminated water.

Consumer Product Safety↗

PubMed1976

[Effects of Flavorseal and Tag waxes on the ripening and texture of Kent mangos].

Mangos KENT at the green maturity stage were waxed with Tag or Flavorseal and were allowed to ripe at 23+/-2 degrees C and 16+/-1 degrees C. The relative humidity was 60-70%. Unwaxed fruits held under the same conditions were used as controls. It was found that both waxes prolonged the shelf life of the mangos. The results also showed that Tag treated fruits developed their internal and external coloration normally, whereas mangos with Falvorseal coating did not develop their external coloration nor their red internal coloration. The content of Total Saluble Solids (T.S.S.) was higher in control fruits than in Tag treated fruits but it was lowest in Flavorseal coated mangos. As evident from the penetration and compression tests, the texture of Tag treated fruits was softer than the texture of the control and Flavorseal treated mangos. However, the texture of the control mangos was also much softer than the texture of the Flavorseal treated mangos. The patterns of the penetration and compression curves were similar in control and TAG treated fruits while in Flavorseal coated mangos the curves were uncharteristic. The significance of the results is discussed and a possible explanation for the differences between the effects of the two waxes is given.

Antioxidants↗

PubMedDate not supplied

A study of cross-reactions between mango contact allergens and urushiol.

The allergens causing mango dermatitis have long been suspected to be alk(en)yl catechols and/or alk(en)yl resorcinols on the basis of observed cross-sensitivity reactions to mango in patients known to be sensitive to poison ivy and oak (Toxicodendron spp.). Earlier, we reported the 3 resorcinol derivatives: heptadecadienylresorcinol (I), heptadecenylresorcinol (II) and pentadecylresorcinol (III); collectively named 'mangol', as mango allergens. In this study, we extracted the 1st 2 components (I and II) from the Philippine mango, adjusted them to 0.05% concentration in petrolatum and patch tested the components on 2 subjects with mango dermatitis. Both subjects reacted to I. 1 subject also elicited a weaker positive reaction to II. To investigate the cross-reaction between mangol and urushiol, we also patch tested the same subjects with urushiol. The subject sensitive to II reacted to urushiol. 6 subjects with a history of lacquer contact dermatitis and positive reactions to urushiol were similarly patch tested. 5 persons reacted to I. 2 subjects also exhibited a slower but positive reaction to II. This is the 1st report in which heptadec(adi)enyl resorcinols known to be present in mango have been shown to elicit positive patch test reactions in mango-sensitive patients.

Adult↗

PubMed2026

Integrated assessment of biocontrol potential and genome analysis of endophytic Bacillus velezensis MGL-B1 against mango stem-end rot.

Mango stem-end rot is a globally significant postharvest disease that severely threatens the mango industry, primarily caused by Botryosphaeria dothidea. However, information on biocontrol agents targeting this pathogen in mango remains limited. In this study, we isolated and identified a strain of Bacillus velezensis MGL-B1 from mango leaf tissues for the first time, which exhibited broad-spectrum antifungal activity. Both in vitro and in vivo assays demonstrated that MGL-B1 effectively inhibited the growth of B. dothidea, with an in vivo biocontrol efficacy reaching 83.72 ± 5.10%, comparable to that of the commonly used chemical fungicide thiabendazole. Further mechanistic analysis revealed that MGL-B1 acts by directly disrupting the integrity of the pathogen's mycelial cell membrane. In addition, its released volatile organic compounds (VOCs) also displayed significant antifungal activity, with components such as 2-nonanone, 2-nonanol, and phenylethyl alcohol being confirmed to exert antifungal effects in in vitro fumigation assays. qPCR analysis showed that MGL-B1 treatment significantly upregulated the transcriptional levels of genes involved in plant-pathogen interaction, phenylpropanoid biosynthesis, and antioxidant defense pathways in mango fruits, with upregulation folds of 16.32, 37.19, and 75.93, respectively; meanwhile, the expression of browning-related genes such as polyphenol oxidase (PPO) was markedly suppressed. Whole-genome sequencing further revealed 14 biosynthetic gene clusters for antimicrobial compounds, including five unknown gene clusters. Collectively, B. velezensis MGL-B1 represents a promising biocandidate strain with multiple antifungal mechanisms and excellent control efficacy, providing a valuable resource for green and sustainable management of mango diseases.

Mangifera↗

PubMed1995

Alternative oxidase from mango (Mangifera indica, L.) is differentially regulated during fruit ripening.

Alternative oxidase is a respiratory-chain component of higher plants and fungi that catalyzes cyanide-resistant oxygen consumption. The activity of a alternative oxidase has been detected during ripening in several climacteric fruit including mango (Mangifera indica L.). Synthetic oligonucleotides, corresponding to conserved regions of the Sauromatum guttatum and Arabidopsis thaliana nucleotide sequences, were used as primers for polymerase chain reaction to amplify genomic DNA extracted from mango leaves. The 623-bp fragment was found to encode an open reading frame of 207 amino acids showing high identity to the S. guttatum enzyme. Using this fragment to screen a ripe mango mesocarp cDNA library, one full-length cDNA clone, designated pAOMI.1, was obtained that contained an open reading frame encoding a polypeptide of 318 amino acids. The predicted amino-acid sequence exhibited 62, 64 and 68% identity to the S. guttatum, soybean, and A. thaliana enzymes respectively, indicating that this cDNA encodes a mango homologue of the alternative oxidase. Gel blot hybridization showed that pAOMI.1 is likely to be encoded by a single-copy gene. The 1.6 kb-transcript was induced during mango fruit ripening although the transcript was clearly detectable in unripe and developing fruit. Antibodies raised against the S. guttatum enzyme recognized three bands of approximately 27, approximately 33 and approximately 36 kDa from mitochondrial mango proteins. Two of the bands were detectable before ripening and increase in ripe fruit, the other band (27 kDa) was barely present in unripe fruit but accumulated during ripening. The clone pAOMI.1 was able to complement an Escherichia coli hemA mutant deficient in cytochrome-mediated aerobic respiration. This is the first report on the analysis of alternative oxidase at the molecular level during the ripening of a climacteric fruit.

Amino Acid Sequence↗

PubMed2005

Uptake of soil applied paclobutrazol in mango (Mangifera indica L.) and its persistence in fruit and soil.

Paclobutrazol is a plant growth regulator that is used to counter alternate bearing habit of mango (Mangifera indica L.). The uptake and persistence of paclobutrazol residues in mango fruits and soil respectively, was studied following its application at tree basin soil @5 and 10 g a.i. per tree for three consecutive years. Residues of paclobutrazol were found in unripe mango fruits at levels below permissible level while the same was generally not detected in fully mature mango fruits ready for harvest. There was no effect of consecutive yearly applications on the amount of paclobutrazol residues in mango fruit. However, the residues of paclobutrazol were found in tree basin soil (0-15 cm) at the end of each season and there was a small increase in the amount of residues corresponding to the number of yearly applications that had been made. GC-MS analysis confirmed that the sample peaks obtained corresponded to paclobutrazol residues present in mango and soil.

Fruit↗

PubMed2003

Quantitative determination of beta-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.).

A rapid method for quantitative determination of beta-carotene, including cis-isomers, in dried mango has been developed. Applicability of available methods to dried products was limited because of formation of artifacts caused by extraction and preparation. The analytical procedure was based on the extraction of carotenoids from dried mango mesocarp using a mixture of methanol and acetone/hexane, allowing the separation of disturbing fibers. No saponification was required. Furthermore, carotenoid determination by HPLC on a C30 stationary phase was achieved. This method was applied to determine beta-carotene and its stereoisomers in fresh, dried, and solar-dried mango slices of four cultivars. Drying resulted in a complete and partial degradation of xanthophylls and all-trans-beta-carotene, respectively. Isomerization was shown to depend on the drying process. Whereas conventionally dried mangoes were characterized by elevated amounts of 13-cis-beta-carotene, solar-dried mango slices contained additional amounts of the 9-cis-isomer. Calculation of vitamin A values was based on the real amount of the beta-carotene stereoisomers and ranged from 113 to 420 and from 425 to 1010 RE/100 g for fresh and dried mango slices, respectively.

Chromatography, High Pressure Liquid↗

PubMed2006

Chromoplast morphology and beta-carotene accumulation during postharvest ripening of Mango Cv. 'Tommy Atkins'.

Accumulation of beta-carotene and trans-cis isomerization of ripening mango mesocarp were investigated as to concomitant ultrastructural changes. Proceeding postharvest ripening was shown by relevant starch degradation, tissue softening, and a rising sugar/acid ratio, resulting in a linear decrease (R (2) = 0.89) of a ripening index (RPI(KS)) with increasing ripening time. A modest accumulation of all-trans-beta-carotene and its cis isomers resulted in a slight pigmentation of the mango chromoplasts, because ambient temperatures of 18.2-19.5 degrees C provided suboptimal ripening conditions, affecting color development and beta-carotene biosynthesis. The ultrastructures of chromoplasts from mango mesocarp and carrot roots were comparatively studied by means of light and transmission electron microscopy. Irrespective of the ripening stage, mango chromoplasts showed numerous plastoglobuli varying in size and electron density. They comprised the main part of carotenoids, thus supporting the partial solubilization of the pigments in lipid droplets. However, because different pigment-carrying tubular membrane structures were also observed, mango chromoplasts were assigned to the globular and reticulotubular types, whereas the crystalline type was confirmed for carrot chromoplasts. The large portions of naturally occurring cis-beta-carotene in mango fruits contrasted with the predominance of the all-trans isomer characteristic of carrots, indicating that the nature of the structure where carotenoids are deposited and the physical state of the pigments are crucial for the stability of the all-trans configuration.

Daucus carota↗

PubMed2005

Exploring the mango-poison ivy connection: the riddle of discriminative plant dermatitis.

A relationship between sensitivity to poison oak or poison ivy and mango dermatitis has been suggested by previous publications. The observation that acute allergic contact dermatitis can arise on first exposure to mango in patients who have been sensitized beforehand by contact with other urushiol-containing plants has been documented previously. We report 17 American patients employed in mango picking at a summer camp in Israel, who developed a rash of varying severity. All patients were either in contact with poison ivy/oak in the past or lived in areas where these plants are endemic. None recalled previous contact with mango. In contrast, none of their Israeli companions who had never been exposed to poison ivy/oak developed mango dermatitis. These observations suggest that individuals with known history of poison ivy/oak allergy, or those residing in area where these plants are common, may develop allergic contact dermatitis from mango on first exposure. We hypothesize that previous oral exposure to urushiol in the local Israeli population might establish immune tolerance to these plants.

Adolescent↗

PubMed2006

Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light.

Fresh mango nectar was processed by UV light at five flow rates (0.073 to 0.451 liter/min) and five UV light doses (75 to 450 kJ/m2) to evaluate total microbial load, Saccharomyces cerevisiae survival, and polyphenoloxidase activity. UV systems containing an inner mercury lamp (254 nm) each with intensity of 25 mW/cm2 were used as germicidal sources. In addition, mango nectar was treated for 15 min at 0.073 and 0.451 liter/min, stored at 3 degrees C, and evaluated periodically for total microbial count, yeast count, color, and polyphenoloxidase activity. The first-order kinetics modeling found that DUV-values in mango nectar ranged from 27.9 to 10.9 min (R2 > 0.950) and 26.0 to 11.8 min (R2 > 0.962) for total microbial count and yeast count, respectively. The maximum log reduction (CFU per milliliter) was 2.71 and 2.94 for total microbial count and yeast count, respectively, after 30 min of UV treatment at 0.451 liter/min. DUV-values ranging from 156 to 204 min were observed for polyphenoloxidase activity. The remaining polyphenoloxidase activity after 30 min of UV treatment at 0.451 liter/min was 19 +/- 4%. Initial microbial load and yeast in stored mango nectar were reduced in the range 2.86 to 3.41 and 1.82 to 1.97 log (CFU/ml) cycles, respectively. No substantial microbial growth was observed prior to 20 days of storage. Averages of 1,055 +/- 32, 803 +/- 32, and 710 +/- 37 enzyme activity units were observed in mango nectar UV processed at 0, 0.073, and 0.451 liter/min, respectively, during the entire storage period. However, mango nectar treated at 0.073 and 0.451 liter/min maintained a yellow and yellow-orange color, respectively, after 26 days of storage.

Catechol Oxidase↗

PubMedDate not supplied

Effect of sample preparation and preenrichment media on the recovery of Salmonella from cantaloupes, mangoes, and tomatoes.

Studies were conducted to determine the relative effectiveness of buffered peptone water (BPW), lactose (LAC) broth, and Universal Preenrichment (UP) broth for the recovery of Salmonella organisms from fruit rinses, whole fruit, and comminuted fruit. In the first phase, the relative effectiveness of the rinse and soak methods for the recovery of Salmonella from surface-contaminated mangoes and tomatoes was examined. Fruits were spot inoculated with single Salmonella serovars and held for 4 days at 2-6 degrees C before analysis was initiated. The contaminated fruit was rinsed in portions of BPW, LAC broth, or UP broth. Portions from each rinse were added to its respective broth (e.g., BPW to BPW). Individual whole fruit, in their remaining broth rinses (soak method), and the fruit rinse/broths (rinse method) were incubated for 24 h at 35 degrees C. The Bacteriological Analytical Manual (BAM) Salmonella culture method was followed thereafter. The soak method produced significantly greater numbers (P < 0.05) of positive test portions than did the rinse method for the analysis of mangoes (93 versus 12) and tomatoes (85 versus 34). The 3 broths were comparable for the recovery of Salmonella for both the soak and the rinse methods for mangoes. For tomatoes, there were no significant differences among the broths for the soak method, but BPW and UP broth were significantly more productive (P < 0.05) than LAC broth by the rinse method. In the second phase, the relative effectiveness of LAC broth, BPW, and UP broth for the recovery of Salmonella from comminuted fruit was examined. Fruits were contaminated with single Salmonella serovars and aged for 4 days at 2-6 degrees C. Twenty 25 g test portions were preenriched in each of the following broths: BPW, LAC broth, and UP broth. The BAM Salmonella culture method was followed thereafter. For cantaloupes, significantly more (P < 0.05) Salmonella-positive test portions were recovered with UP broth (96 Salmonella-positive test portions) and BPW (87 Salmonella-positive test portions) than with LAC broth (57 Salmonella-positive test portions). For mangoes, BPW recovered an arithmetically larger number of Salmonella-positive test portions (27 Salmonella-positive test portions) than did either LAC broth (14 Salmonella-positive test portions) or UP broth (18 Salmonella-positive test portions). For tomatoes, there were no significant differences among the broths: BPW recovered 65 Salmonella-positive test portions, UP broth recovered 62 Salmonella-positive test portions, and LAC broth recovered 60 Salmonella-positive test portions. For the analysis of whole fruit, it is recommended that the soak method be used. For whole fruit analyzed with the soak method, UP broth should be used for tomatoes and BPW should be used for mangoes. It is further recommended that UP broth be used for the analysis of comminuted cantaloupes and that BPW be used for the analysis of comminuted mangoes and tomatoes.

Bacteriological Techniques↗

PubMed2005

Evolution of carbohydrates of pre-cut mango slices subjected to osmotic dehydration.

Haden mango slices (non-osmotic dehydrated, NOD) were immersed in calcium chloride (2 g/l), citric acid (5 g/l), hydrogen peroxide (25 ml/l) and sodium benzoate (20 g/l) solutions. Slices to be treated with osmotic dehydration (OD) were first immersed in calcium, then placed in the osmotic solution (sucrose 65 degrees Bx, 30 degrees C) and 211 mbar vacuum was applied for 30 min. After the osmotic treatment, the slices were immersed in the same solutions as for NOD slices. All the slices were stored in sterile chambers at 24, 13 or 5 degrees C. Both OD and NOD slices displayed sucrose synthesis (SS) during storage, which was highest in NOD slices that were kept at 13 degrees C. Sucrose synthesis was the most significant change during ripening of whole mangoes (WM). Starch breakdown could not supply the necessary substrates for sucrose synthesis in either whole mangoes or slices. Injured tissues from mango slices sustained sucrose synthesis, which was highest at 13 degrees C in NOD slices, but the osmotic treatment decreased sucrose formation. Storage at 5 degrees C for 12 days affected sucrose content of Haden mangoes. Glucose and fructose concentrations remained low in all treatments.

Calcium Chloride↗