Changes in some enzyme activity of 'Irwin' mango [Mangifera indica] fruit during maturation
2010
Ueda, M., Kinki Univ., Nara (Japan). School of Agriculture | Shimizu, K. | Sasaki, K. | Watanabe, K. | Utsunomiya, N.
Mango fruit 'Irwin' produced on 13-year-old trees cultivated in a plastic greenhouse were used for this study. Fruit were harvested approximately 10 (color stage: green), 12 (color stage: purple), 14 (color stage: purplish red) and 16 (color stage: red) weeks after flowering. Variations in the activities of some enzymes related to the degradation of starch and pectins were also examined. Respiratory rate, pectin esterase activities, polygalacturonase activities and alpha-beta amylase activities increased during maturation of 'Irwin' mango fruit. These values increased markedly when the fruit turned purplish red. Changes in the activities of polygalacturonase, beta-D-galactosidase and alpha-amylase during maturation appeared to correlate with a marked decrease in the firmness of 'Irwin' mango fruit.
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