Firmness, pectin components and cell wall hydrolases of mango fruit following low-temperature stress.
Ketsa S., Chidtragool S., Klein J. D., Lurie S.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
Journal of Horticultural Science and Biotechnology 74 : 685-689
Abstract : Mango (cv. Nam Dokmai) fruits chilled for 21 days at 4°C were firmer than non-chilled fruits during subsequent ripening at 25°C. The cell wall contents of chilled fruits contained less water-soluble pectin and alkali-soluble pectin, and more ammonium oxalate-soluble pectin than non-chilled fruits. The increase in ammonium oxalate-soluble pectin was at the expense of the alkali-soluble pectin and correlated with high pectinesterase activity in the fruits from low-temperature storage. Polygalacturonase and ?-galactosidase activities were inhibited in chilled fruits. The relationships between delay in loss of firmness, and differences between activity of cell wall enzymes and pectin content of chilled and non-chilled fruits are discussed.