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Modifications de l'activité enzymatique dans des tissus spongieux : une altération physiologique lors de la maturation des mangues "Tommy Atkins".

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

Auteurs : OLIVEIRA LIMA L. C. de, CHITARRA A. B., CHITARRA M. I. F., et al.

Résumé

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.

Détails

  • Titre original : Enzymatic activity changes in spongy tissue: a physiological ripening disorder of "Tommy Atkins" mango.
  • Identifiant de la fiche : 2000-1921
  • Langues : Anglais
  • Source : Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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