ISHS Acta Horticulturae 231: II International Symposium on Mango
STUDIES ON SPOILAGE OF ALPHONSO MANGOES BY SACCHAROMYCES CEREVISIAE |
| Authors: | M. V. Toraskar, Vinod V. Modi |
| Abstract:
A yeast, Saccharomyces cerevisiae was isolated from naturally spoiled Alphonso mango fruit. Artificial inoculation studies indicated that the ripe mangoes were most susceptible to spoilage. The factors that make the ripe fruit most susceptible to spoilage were investigated. In-vitro studies suggest that the low pH of unripe fruit and presence of high levels of citrate and malate could be responsible for lower degree of spoilage in the unripe fruit. The optimum pH for yeast growth, high levels of glucose, fructose and sucrose were found to be some of the factors that may predispose ripe fruit to spoilage. Spoilage of ripe fruit was accompanied by changes, such as high acidity and decrease in total carbohydrates, sucrose, glucose and fructose. The activities of invertase, cellulase, pectinesterase and polyphenol oxidase were higher in infected tissue than in healthy tissue. Antifungal compounds, namely, bavistin and aureofungin inhibited the growth of the organism in-vitro. Studies on the effect of gamma-irradiation on the growth of the organism indicated that a dose of 50 krad was required to bring about one log cycle reduction in the viable count of the organism. The antifungal compounds could be of potential value in preventing spoilage of mangoes. | |
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