Changes in some enzyme activity of 'Irwin' mango fruit during maturation.
Ueda M., Shimizu K., Sasaki K., Watanabe K., Utsunomiya N.
Author Affiliation: Department of Food and Nutrition, Faculty of Agriculture, Kinki University, 3327-204, Nakamachi, Nara-shi, Nara 631-8505, Japan.
Memoirs of the Faculty of Agriculture of Kinki University 43 : 7-14
Abstract : Mango fruit 'Irwin' produced on 13-year-old trees cultivated in a plastic greenhouse were used for this study. Fruit were harvested approximately 10 (color stage: green), 12 (color stage: purple), 14 (color stage: purplish red) and 16 (color stage: red) weeks after flowering. Variations in the activities of some enzymes related to the degradation of starch and pectins were also examined. Respiratory rate, pectin esterase activities, polygalacturonase activities and ?-? amylase activities increased during maturation of 'Irwin' mango fruit. These values increased markedly when the fruit turned purplish red. Changes in the activities of polygalacturonase, ?-D-galactosidase and ?-amylase during maturation appeared to correlate with a marked decrease in the firmness of 'Irwin' mango fruit.