Changes in carbohydrate and organic acid composition of the mesocarp of 'Carabao' and 'Pico' mango (Mangifera indica L.) during ripening
2008
Bronce, R.A., Batangas State Univ., Batangas City (Philippines). Coll. of Arts and Sciences | Fravier, M.E., Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Chemistry
The general aim of this study was to investigate the changes in the organic acid and carbohydrate composition of 'Carabao' and 'Pico' mangoes during ripening. This information can help mango processors in adjusting taste and other parameters to produce high quality products and thereby promoting the market value of the two cultivars. The moisture, pH, titratable acidity, starch, reducing sugar, total sugar, organic acid and polysaccharides content of the mesocarp of two cultivars of mango were monitored from the second day after harvest until twelfth day. The moisture, titratable acidity and starch content of Carabao mango decreased by 0.25%, 0.30% and 3.93% per day, respectively, while pH, total sugars and reducing sugars increased by 0.23, 4.54% and 1.67% per day, respectively. A similar trend was observed in ripening Pico mango. Its moisture, titratable acidity and starch content decreased by 0.28%, 0.22% and 2.78% per day, respectively, while pH, total sugars and reducing sugars increased by 0.22, 4.07% and 4.25% per day, respectively. HPLC analysis of organic acid components of unripe (2 days after harvest), mid-ripe (6 days after harvest) and ripe (10 days after harvest) Carabao and Pico mangoes showed presence of oxalic acid, tartaric acid, malic acid, citric acid and ascorbic acid and were found decreasing during ripening. The predominant organic acids were ascorbic acid(2.27%, Pico; 0.65%, Carabao). The polysaccharide components of two mango cultivars at three ripening stages (Unripe, mid-ripe and ripe) were fractionated, quantified and partially characterized. HEPES buffer soluble fraction increased while hot water soluble, KOH soluble and KOH insoluble fraction decreased as the fruit ripened.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил University of the Philippines at Los Baños