Biochemical studies of pigment changes in normal and green ripening mango fruits
1997
Saichol Ketsa | Wandee Phakawatmongkol (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture)
Both normal (cv. Nam Dokmai) and green (cv. Tongdum) ripening mango fruits have a similar post harvest changes in physiology and biochemistry except for colour development of their peel. Normal ripening mango fruits have yellow peel whereas green ripening mango fruits have green peel during ripening. Pigments, activities of chlorophyllase and peroxidase and ethylene production were monitored in normal and green ripening mango fruits during their ripening. Green ripening mango fruits had much higher chlorophyll and beta-carotene content in the peel, and had higher rates of ethylene production than that of normal ripening mango fruits. The activities of chlorophyllase and peroxidase in the peel of green ripening mango fruits were less than that of normal ripening mango fruits. This suggests that the nonchanges of the peel colour of green ripening mango fruits may be due to low activity of chlorophyllase and/or peroxidase activity rather than low ethylene production.
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Эту запись предоставил Kasetsart University