Changes in peel pigmentation during ripening of mango fruit (Mangifera indica var. Tommy Atkins).
Medlicott A. P., Mohinder Bhogal, Reynolds S. B.
Author Affiliation: The Polytechnic, Wolverhampton WV1 1LY, UK.
Annals of Applied Biology 109 : 651-656
Abstract : Peel colour plays an important role in consumer acceptability. The pigments in the peel were analysed at 6 stages during ripening at 22°C. The loss of green colour and the development of yellow colouration was associated with an almost complete loss of chlorophyll and a 5-fold increase in carotenoids. Anthocyanin content decreased slightly during ripening. Plastids in green fruit had a well developed grana network system. On ripening, chloroplasts underwent extensive disorganization associated with the development of large osmiophilic globules.