Enzymatic activity changes in spongy tissue: a physiological ripening disorder of 'Tommy Atkins' mango.
Lima L. C. de O., Chitarra A. B., Chitarra M. I. F., Silva E. B.
Author Affiliation: Federal University of Lavras, CEP 37.200-000, Lavras, MG, Brazil.
: 255-258
Abstract : Healthy mango fruits (cv. Tommy Atkins) and fruits affected by spongy tissue disorder were stored for 28 days at 12°C and 90% RH. Peroxidase, polyphenoloxidase [catechol oxidase] and phenylalanine ammonia-lyase activities were significantly higher throughout storage in fruits with spongy tissue than in healthy fruits.