Jelly Seed Disorder in Mango: A Comprehensive Review of Current Status and Future Directions

Abstract

Physiological disorders in mangoes (Mangifera indica L.) caused noticeable losses since they reduced the fruit’s quality and customer acceptability. Significant care is needed because in certain commercial varieties, there have been complaints of excessive softening of the pulp tissue around the stone or kernel (jelly seed). A broken-down mesocarp surrounding a seed (stone) is called a jelly seed (JS). The damaged portion may eventually take on an odd flavour and discolouration. The highest incidence of JS was found in late-harvested as well as in tree-ripened fruits. This problem in mango has attracted many researchers in recent years to investigate the incidence level and its possible causes, but the exact cause of the problem is still not clearly understood. Furthermore, to date, no clear-cut physiological, biochemical or molecular mechanism of JS formation has been established by the research, despite the fact that a number of mechanisms have been put forward for JS formation. Thus, this review provides all significant information regarding pre-disposing factors, causes, mechanism of excessive tissue softening, kernel-to-pulp communication and vice versa reported to date on the aforementioned physiological disorder. We also review various management options developed to control JS formation in mangoes. Overall, this is the first comprehensive review that provides complete insight into JS disorder in mangoes and the future action required for research.