Evolution of starch and soluble sugar content during development and ripening of different mango cultivars.
Bernardes-Silva A. P. F., Lajolo F. M., Cordenunsi B. R.
Author Affiliation: Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF/USP, Avenida Lineu Prestes 580, bl. 14, CEP 05508-900, São Paulo, SP, Brazil.
Ciência e Tecnologia de Alimentos 23 : 116-120
Abstract : The information on sugar accumulation during mango ripening is very limited. Data presented in literature is contradictory concerning the starch and sugar content. To obtain reliable data, the samples of 4 mango cultivars were obtained during development and ripening. The soluble sugars, starch and fibre contents were analysed by enzymatic and chromatographic techniques. Considerable amounts of starch (2.5-9%) were produced during fruit development. The degradation pattern was highly cultivar dependent. The starch levels in ripe mango were almost undetectable in cultivars Van Dyke and Haden. Fructose concentration varied between 2.3 and 3.1%. Sucrose content reached 76% of the total amount of sugars in cv. Tommy.