Changes in amino acids, sugars and nonvolatile organic acids in a ripening mango fruit (Mangifera indica, Badami variety).

Shashirekha, M. S. and Patwardhan, M. V. (1976) Changes in amino acids, sugars and nonvolatile organic acids in a ripening mango fruit (Mangifera indica, Badami variety). Lebensmittel Wissenschaft und Technologie, 9 (6). 369-370, 18 ref..

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Abstract

Freshly harvested, fully mature mango fruits were held at room temp. (28 degree C); at this temp. the fruit reached the climacteric after 14 days and were edible ripe after 21 days. Pulp of pre-climacteric, climacteric and post-climacteric fruits was analysed for glucose, fructose, sucrose, succinic acid, malic acid, uronic acids (sum of galacturonic and glucuronic acids), citric acid, titratable acidity, phosphoenol pyruvate carboxykinase activity and 6 amino acids. Contents of all sugars increased during ripening, citric and succinic acids decreased, and malic and uronic acids increased slightly. Phosphoenol pyruvate carboxykinase activity increased during ripening. All the amino acids, except alanine, decreased during ripening. Arginine was the predominant amino acid at all stages of ripening.

Item Type:	Article
Uncontrolled Keywords:	SUGARS-; mangoes, sugars changes in ripening; RIPENING-; mangoes, composition changes in ripening; ACIDS-; mangoes, acids changes in ripening; MANGOES-; composition changes in ripening mangoes; AMINO-ACIDS; mangoes, amino acids changes in ripening
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 04 Plant Physiology 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2021 04:05
Last Modified:	18 Nov 2021 04:05
URI:	http://ir.cftri.res.in/id/eprint/3320

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