Bacterial black spot in mango (Mangifera indica L.) fruits. Extraction of a phenol from the fruit and its association with enzymic browning.
Lelyveld L. J. van
Author Affiliation: Citrus and Subtropical Fruit Research Institute, Nelspruit, South Africa.
Agroplantae 7 : 55-59
Abstract : A phenol (phenol-1), related to gallic acid, was extracted from fruit of the cvs Haden, Kent and Sensation and partially identified. It is similar in behaviour to catechol and gallic acid and acts as an oxidation substrate for the polyphenol oxidase enzyme from mango fruits, thereby suggesting that it may be responsible for the browning symptoms of bacterial black spot. It was also found that phenol-1 increased and accumulated at the infection site.