Vitamin C, ascorbate oxidase activity and sensory profile of mango (Mangífera índica, L.) var. Haden during ripening.
Cardello H. M. A. B., Cardello L.
Author Affiliation: Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, UNESP, Cx. Postal 502, CEP 14801-902, Araraquara, SP, Brazil.
Ciencia e Tecnologia de Alimentos 18 : 211-217
Abstract : Ascorbate oxidase [EC 1.10.3.3] activity and ascorbic acid content were monitored during the ripening process of mango cv. Haden fruits harvested at the hard green stage and stored for 0, 2, 4, 6, 8, 10, 12 or 14 days at 20±2°C. During ripening, ascorbate oxidase activity increased (from 0 to 5.0 × 10-1 U/ml) and ascorbic acid content decreased (from 209.3 to 110.0 mg/100 g pulp), showing a significant inverse linear correlation. All sensory attributes increased significantly during ripening, except sourness and astringency, which during the ripening of mangoes.