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

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Relation http://ir.cftri.com/4592/
JSFA-02-06
 
Title Mango ripening: Changes in cell wall constituents in relation to textural softening.
 
Creator Yashoda, H. M.
Prabha, T. N.
Tharanathan, R. N.
 
Subject 06 Mango
05 Texture
 
Description 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.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4592/1/J_Sci_Food_Agric_86_713-721_%282006%29.pdf
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.