Characterizations of major antioxidants at harvest-maturity and edible-ripening stages of three mango (Mangifera indica L.) cultivars
2013
Li, L. | Wang, S.B. | Chen, J.Z. | Xie, J.H. | Li, W.M. | Huang, Z.W.
The contents and their dynamic arrangements of six antioxidants and total antioxidant capacity in the three mango (Mangifera indica L.) cultivars, 'Tainong No.1' ('Haden' × 'Irwin'), 'Yuexi No.1' (the progeny of 'Carabao') and 'Chunhuang' ('White' × 'Keitt'), were estimated at fruit harvest-maturity (harvesting stage) and edible-ripening stages in South China. The results showed that, both at fruit harvesting and edible-ripening stages, total carotenoid contents and total antioxidant capacity were in the order: 'Yuexi No.1'>'Tainong No.1'>'Chunhuang'; the ascorbic acid (AA) content was 'Tainong No.1'>'Yuexi No.1'>'Chunhuang'; total polyphenol content was 'Yuexi No.1'>'Chunhuang'>'Tainong No.1'; reduced glutathione (GSH) content was ‘Tainong No.1'>‘Chunhuang’>‘Yuexi No.1’. At fruit harvesting stage, total flavonoid content was 'Tainong No.1'>'Chunhuang’>'Yuexi No.1' and α-tocopherol content was 'Yuexi No.1'>'Tainong No.1'>'Chunhuang'. And at fruit edible-ripening stage, total flavonoid content was 'Yuexi No.1’>'Tainong No.1’>'Chunhuang' and α-tocopherol content was 'Tainong No.1'>'Yuexi No.1'>'Chunhuang'. In addition, total flavonoid content at edible-ripening stage was significantly higher than that at harvesting stage in each cultivar, and ‘Yuexi No.1’ possessed a conspicuous high level at this stage.
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