Changes in amylase activity, starch and sugar contents in mango fruit pulp of cv. Tommy Atkins with spongy tissue.
Lima L. C. de O., Chitarra A. B., Chitarra M. I. F.
Author Affiliation: Laboratory of the Physiology and Biochemistry of Fruits and Vegetables, Food Science Department in Federal University of Lavras-UFLA, Lavras, MG, P.O.Box 37, CEP-37.200-000, Brazil.
Brazilian Archives of Biology and Technology 44 : 59-62
Abstract : Changes in amylase activity, starch and reducing and non-reducing sugar contents were monitored during ripening of mango fruits (Mangifera indica). Ripening in mango fruit was marked by an appreciable increase in the activity of amylase, reducing and non-reducing sugar contents and a decrease in the starch content. The fruit affected with spongy tissue exhibited much lower amylase activity and reducing and non-reducing sugars, but exhibited a much higher starch content during storage at 12±2°C and 90±5% RH for 28 days, when compared to healthy tissue of 'Tommy Atkins'.