ISHS Acta Horticulturae 291: III International Mango Symposium
CELL WALL DEGRADATION DURING MANGO FRUIT RIPENING |
| Authors: | G.A. Tucker, G.B. Seymour |
| Abstract:
The improved storage and transportation of mango fruit would greatly enhance the economic potential of this crop. Storage studies on fruit at different harvest maturities have identified softening as a key quality factor to be controlled. Softening in many fruit is thought to be caused by enzymically mediated cell wall degradation. This paper described work done to characterise cell wall breakdown during mango fruit ripening and to try to relate this to softening and storage potential of the fruit. Total fruit cell wall sugar composition has been monitored throughout ripening. Apart from a decline in galactose residues there is little or no significant alteration in this sugar composition. Extraction of pectic polymers in buffer, either with or without the addition of chelating agents, revealed that a marked increase in soluble polyuronide by gel filtration chromatography indicates a slight but significant depolymerisation is also occurring during ripening. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
