Studies on the pectinesterase activity and some chemical constituents of some Pakistani mango varieties during storage ripening.
Ashraf M., Khan N., Ahmad M., Elahi M.
Author Affiliation: PCSIR Laboratories, Lahore-16, Pakistan.
Journal of Agricultural and Food Chemistry 29 : 526-528
Abstract : The peel and pulp of the mango cvs Anwar Ratual, Langra, Chaunsa and Dusehri were studied. The peel had a higher pectin esterase activity and ash content than the pulp in all cvs. Anwar Ratual and Chaunsa, had the highest and lowest total pectin contents, respectively, and the sodium-hydroxide-soluble fraction was the main pectin fraction in all cvs. The moisture content increased in both the pulp and peel during ripening. Brix value and carotenoids increased up to day 6 after which they tended to decline. Vitamin C increased in all cvs up to day 5 and then started declining; the maximum level varied from 77.4 mg/100 g in Chaunsa to 128.2 mg in Langra. Carotenoids occurred mainly in the pulp.