Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 86, Issue 5, Pages 713-721Publisher
WILEY
DOI: 10.1002/jsfa.2404
Keywords
mango; ripening; cell wall; texture; polysaccharides; enzymes
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Ripening of mango (Mangifera indica L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and hemicelluloses from 0.8% to 0.2%. Concomitantly, the total soluble solids increased from 7% to 20%, total soluble sugars from 1% to 15% and pH increased from 2.8 to 5.1. The increase in activity of several of the carbohydrate-degrading enzymes, which resulted in solubilization of the various polysaccharide fractions, correlated with fruit-softening phenomenon. Efficient distribution of C-14-starch into glucose, fructose and sucrose revealed considerable sugar interconversions indicating active gluconeogenesis during mango fruit ripening. (c) 2005 Society of Chemical Industry.
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