ISHS Acta Horticulturae 231: II International Symposium on Mango
BIOCHEMICAL NATURE OF SPONGY TISSUE IN ALPHONSO FRUITS |
| Authors: | J.S. Katrodia, D.A. Rane, D.K. Salunkhe |
| Abstract:
The present study revealed that, in comparison to normal healthy ripe pulp of Alphonso fruit, the biochemical constituents like acidity and starch increased, while pH, ascorbic acid, beta carotene, reducing as well as non-reducing sugars, enzyme activities of amylase and invertase were found decreased in spongy tissues during 1977 and 1978. Similar trend was observed with sundesiccated tissues also. The unaffected pulps around spongy tissue as well as around sun-desiccated tissue showed more or less similar trend as that of healthy pulp. These similarities in both the types of tissue probably indicate that the spongy tissue is formed because of the heat which is emitted by soil as convective flux. Thus, spongy tissue in Alphonso fruit of mango seems to be a physiological disorder in which the fruit pulp remains unripe because of unhydrolyzed starch due to physiological and biochemical disturbances caused by heat in the pulp of a mature fruit at pre- and post-harvest stages. | |
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