Changes in non-volatile organic acid composition and pH during maturation and ripening of two mango cultivars.
Kumar S., Das D. K., Singh A. K., Prasad U. S.
Author Affiliation: Bio-Sciences Research Centre, Botany Department, T.N.B. College, Bhagalpur 812?007, Bihar, India.
Indian Journal of Plant Physiology 36 : 107-111
Abstract : Non-volatile organic acid composition differed during maturation of fruits of the mango cultivars Fazli and Zardalu. Oxalic, citric, malic, pyruvic and succinic acids were detected in fruits of both cultivars, but at higher concentrations in Zardalu; tartaric acid was present only in Zardalu. The increase in pH and decrease in acid concentrations during fruit maturation were more pronounced in Fazli. The effects on organic acid concentrations of dipping of Zardalu fruits harvested at different stages in kinetin and cycloheximide are tabulated.