Glyoxylate metabolism and fatty acid oxidation in mango fruit during development and ripening.
Baqui S. M., Mattoo A. K., Modi V. V.
Author Affiliation: M.S. University of Baroda, Baroda 390002, India.
Phytochemistry 16 : 51-54
Abstract : Throughout the maturation of mango fruit the contents of citric and glyoxylic acids increased steadily. As the fruit matured the levels of isocitrate lyase, malate lyase and aline:glyoxylate aminotransferase increased and reached maximum values before the time of harvesting. At and after harvest the levels of malate lyase and alanine:glyoxylate aminotransferase began to decrease but the level of isocitrate lyase remained high until after harvest, when it fell. The level of glyoxylate reductase was highest in the early developmental stage but declined as the fruit matured and ripened. As the fruit ripened, after harvest, the amounts of citric and glyoxylic acids decreased while levels of isocitrate dehydrogenase, malic dehydrogenase, malic enzyme and glyoxylate dehydrogenase rose. The fatty acid oxidizing capacity of mitochondria isolated from immature (developing) and postclimacteric fruit pulps was much less than that observed with mitochondria from preclimacteric and climacteric fruit.