Mango ripening: Changes in cell wall constituents in relation to textural softening.

Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2006) Mango ripening: Changes in cell wall constituents in relation to textural softening. Journal of the Science of Food and Agriculture, 86 (5). pp. 713-721.

PDF J_Sci_Food_Agric_86_713-721_(2006).pdf Restricted to Registered users only Download (294kB)

Abstract

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 fruitsoftening phenomenon. Efficient distribution of 14C-starch into glucose, fructose and sucrose revealed considerable sugar interconversions indicating active gluconeogenesis during mango fruit ripening.

Item Type:	Article
Uncontrolled Keywords:	mango; ripening; cell wall; texture; polysaccharides; enzymes
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Aug 2008 07:07
Last Modified:	28 Dec 2011 09:47
URI:	http://ir.cftri.res.in/id/eprint/4592

Actions (login required)

View Item