Changes in pectic substances and enzymes during ripening and storage of "Keitt" mangoes.
Roe B., Bruemmer J. H.
Author Affiliation: US Citrus and Subtropical Products Laboratory, PO Box 1909, Winter Haven, Florida 33880, USA.
Journal of Food Science 46 : 186-189
Abstract : The relationship between the distribution of pectic substances and tissue softening was examined in harvested mangoes ripened at 21 deg C to reach four stages of ripeness. Water-soluble and alkali-soluble pectin declined and ammonium-oxalate-soluble pectin increased as the mango lost its firmness. Polygalacturonase and cellulase activities of cell wall preparations increased markedly during ripening. The decline in alkali-soluble pectin and the increase in polygalacturonase activity were well correlated with the loss of firmness. When ripe mangoes were stored at 4 deg alkali-soluble pectin declined slowly, and this decline was again correlated with loss of firmness. The cellulase activity of cell wall preparations also increased during storage at 4 deg and the increase was correlated with the loss in firmness.