Patterns of peroxidase in ripening mango (Mangifera indica L.) fruits.
Marín M. A., Cano M. P.
Author Affiliation: Freezing of Vegetable Products Department, Instituto del Frio (CSIC), Ciudad Universitaria, Madrid 28040, Spain.
Journal of Food Science 57 : 690-692, 734
Abstract : Chemical and biochemical changes in mango cultivars Lippens and Smith stored at 12°C and 85-90% RH were studied. The observed chemical changes were similar in both cultivars. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. The quantity of extractable proteins decreased from the preclimacteric to ripe or senescent stages. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed 3 isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was significantly different, showing 4 faster moving bands in addition to the above mentioned 3 characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes during ripening may provide an insight into the ripening process and its implications for processing of both cultivars.