Articles
INTERNAL BREAKDOWN IN MANGO FRUIT: CHANGES IN CELL WALL COMPOUNDS
Article number
485_11
Pages
91 – 96
Language
Abstract
‘Tommy Atkins’ mangoes (Mangifera indica, L.) were harvested at mature green stage (Texture = 126 N; total soluble solids = 9,8%; tritable acidity = 0,86%) and submitted to X-ray analysis to identify the incidence of internal breakdown (IB) disorder.
Both the healthy and damaged fruits were stored at 12±2°C and 88±3% RH for 28 days.
Analyses of firmness, cell wall cellulose and polyuronides were made at 7-day intervals.
As ripening progressed, all those fruit parameters decreased to low values in both groups of the fruit, but fruit with IB had higher cell wall polyuronides content than the healthy ones, indicating depolymerization.
For both the groups, significant levels of arabinose, galactose, rhamnose, xylose, manose and glucose, with predominance of arabinose galactose and xylose in damaged fruit were observed.
Both the healthy and damaged fruits were stored at 12±2°C and 88±3% RH for 28 days.
Analyses of firmness, cell wall cellulose and polyuronides were made at 7-day intervals.
As ripening progressed, all those fruit parameters decreased to low values in both groups of the fruit, but fruit with IB had higher cell wall polyuronides content than the healthy ones, indicating depolymerization.
For both the groups, significant levels of arabinose, galactose, rhamnose, xylose, manose and glucose, with predominance of arabinose galactose and xylose in damaged fruit were observed.
Authors
M.I.F. Chitarra, A.B. Chitarra, L.C. de Oliveira Lima
Keywords
physiological disorder, spongy tissue, carbohydrates, polyuronides
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