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Chemical studies on spongy tissue: a physiological ripening disorder in " Tommy Atkins" mango.

Author(s) : LIMA L. C. de O., CHITARRA A. B., CHITARRA M. I. F.

Type of article: Article

Summary

Studies of fruits of mangoes cv. Tommy Atkins harvested at physiological maturity and stored at 12 °C for up to 28 days showed that internal breakdown, shown by spongy tissue, was related to the Ca content of the pulp. The K concentration was low and P and total pectin concentrations were high compared to healthy pulp. The concentrations of ascorbic acid, soluble pectin, and the activities of polygalacturonase and pectinmethylesterase (pectinesterase) were lower in affected pulp than in healthy pulp.

Details

  • Original title: Chemical studies on spongy tissue: a physiological ripening disorder in " Tommy Atkins" mango.
  • Record ID : 2002-2956
  • Languages: English
  • Source: Rev. bras. Fruticult. - vol. 22 - n. spec.
  • Publication date: 2000

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