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Mango (Mangifera indica L.), “The King of Fruits”—An Overview

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Relation http://ir.cftri.com/578/
Food Rev Intl_01_06
 
Title Mango (Mangifera indica L.), “The King of Fruits”—An Overview
 
Creator Tharanathan, R. N.
Yashoda, H. M.
Prabha, T. N.
 
Subject 06 Mango
01 Biotechnology and Bioengineering
 
Description Mango (Mangifera indica L.) is commercially the most important fruit crop of India, accounting for > 54% of the total mango produced worldwide. Over 30 different varieties
of mango are grown, the most important one is Alphonso, which is rated best in the world. It is known for its strong aroma, intense peel coloration, delicious taste, and
high nutritive value (due to its high content of vitamin C, β-carotene and minerals). The chemical composition of mango pulp varies with the location of cultivation, variety,
and stage of maturity. There is an increase from 1 to 14% in the starch content during fruit development, and towards the end of maturity, both reducing and nonreducing
sugars are found to be increasing. The fruit ripening process involves aseries of physiological, biochemical, and organoleptic changes that lead to the development
of a soft, edible, ripe fruit with desirable qualities. Ethylene, a plant growth hormone, regulates many aspects of fruit development and cell metabolism, including
initiation of ripening and senescence, particularly in climacteric fruits. Textural softening,
an integral part of ripening of almost all fruits, is a major quality attribute that determines consumer acceptance. Fruit softening is thus accompanied by molecularstructural
changes in cell wall constituents, which have been studied at both substrate (polysaccharides) and enzyme (glycanases and glycosidases) levels. Several lines of evidence have enumerated on compositional and structural modifications in pectic and hemicellulosic polysaccharides, especially of xyloglucan-type polymers during mango fruit ripening. Of late, modern biotechnological approaches are paving the way for healthy propagation and rapid multiplication of valuable geno types and improved plants, which augment advantages such as non-seasonal, almost year-round production
and conservation of germplasm for better international exchange. Somatic hybridization via protoplast fusion could be an alternative to overcome problems such as difficulties in establishing aseptic mango cultures from mature explants associated with phenolic browning. In this direction, further biotechnological approaches may be worth pursuing for sustained mango cultivation.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/578/1/Food_Reviews_International%2C_22_95-123%2C_2006.pdf
Tharanathan, R. N. and Yashoda, H. M. and Prabha, T. N. (2006) Mango (Mangifera indica L.), “The King of Fruits”—An Overview. Food Reviews International,, 22. pp. 95-123.