Chemical studies on spongy tissue: a physiological ripening disorder in 'Tommy Atkins' mango.
Lima L. C. de O., Chitarra A. B., Chitarra M. I. F.
Author Affiliation: Federal University of Lavras (UFLA), Department of Food Science, PO Box 37, CEP 37200-000, Lavras, MG, Brazil.
Revista Brasileira de Fruticultura 22 : 96-99
Abstract : Studies of fruits of mangoes cv. Tommy Atkins harvested at physiological maturity and stored at 12°C for up to 28 days showed that internal breakdown, shown by spongy tissue, was related to the Ca content of the pulp. The K concentration was low and P and total pectin concentrations were high compared to healthy pulp. The concentrations of ascorbic acid, soluble pectin, and the activities of polygalacturonase and pectinmethylesterase [pectinesterase] were lower in affected than healthy pulp.