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Enzymatic activity changes in spongy tissue: a physiological ripening disorder of "Tommy Atkins" mango.

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

Summary

Changes in peroxidase, polyphenoloxidase and phenylalanine ammonia-lyase activities during ripening of mango fruits (Mangifera indica L.) cv. Tommy Atkins, were measured. Samples were divided into 3 groups: 1) half of healthy fruit; 2) healthy half of fruit affected by spongy tissue; and 3) spongy tissue-affected half of fruit with disorder. The fruit with spongy tissue has exhibited much higher peroxidase and polyphenoloxidase activities than healthy fruit during storage at 12 plus or minus 2 °C and 90 plus or minus 5% relative humidity for 28 days.

Details

  • Original title: Enzymatic activity changes in spongy tissue: a physiological ripening disorder of "Tommy Atkins" mango.
  • Record ID : 2000-1921
  • Languages: English
  • Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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