Changes in amylase activity, starch and sugars contents in mango fruit pulp.
Fuchs Y., Pesis E., Zauberman G.
Author Affiliation: Volcani Center, Bet Dagan, Israel.
Scientia Horticulturae 13 : 155-160
Abstract : Amylase activity in developing mango fruits increased parallel to the increase in fruit weight. During ripening there was a decrease in starch content and an increase in reducing and non-reducing sugars. The enzyme preparation which was extracted from acetone powders of mango fruit was inhibited by inhibitors of both alpha - and beta -amylases. Polyacrylamide gel electrophoresis of the solubilized enzyme showed only one main band of amylase activity and indicated the presence of a proteinaceous amylase inhibitor in the fruit pulp. Changes taking place during development and ripening, as well as the nature of the amylolytic activity in mango fruits are discussed.