Journal
FOOD CHEMISTRY
Volume 132, Issue 2, Pages 849-854Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.11.049
Keywords
Expansin gene; Mango fruit; Oxalic acid; Pectolytic enzyme; Softening; Storage
Funding
- National Natural Science Foundation of China [30771509]
- Natural Science Foundation of Guangdong Province, China [7010014]
- Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry, China
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An expansin gene, MiExpA1, from mango fruit (Mangifera indica L cv. Zill), which had highest homology with MiExpA1 from cv. Dashehari by 96.43% in nucleotide sequence and 95.79% in amino acid sequence, was cloned and characterised. Moreover, effects of oxalic acid on MiExpA1 expression and enzymatic activities of alpha-galactosidase (alpha-Gal), beta-galactosidase (beta-Gal), and polygalacturonase (PG) were investigated after Zill fruit were dipped in 5 mM oxalic acid solution for 10 min and then stored at 25 degrees C. Application of oxalic acid significantly inhibited decrease in flesh firmness, notably suppressed and delayed MiExpA1 expression in the peel and the flesh, and also significantly decreased activities of these pectolytic enzymes in the flesh. It was suggested that these effects of oxalic acid might collectively contribute to alleviating cell wall disassembly, thereby slowing the process of softening and ripening in mango fruit during storage. (C) 2011 Elsevier Ltd. All rights reserved.
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