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 Subtrop. Fruit Res. Inst., Nelspruit, South Africa.
Agroplantae 7 : 55-60
Abstract : A phenol (phenol-1), related to gallic acid, was extracted from mango fruits and partially identified. It is similar in behaviour to catechol and gallic acid and acts as a browning substrate for the polyphenol oxidase enzyme from mango fruits, suggesting that it may be responsible for the browning symptoms of the disease [Erwinia mangiferae]. Phenol-1 increased and accumlated at the infection site.