Articles
ENZYMATIC ACTIVITY CHANGES IN SPONGY TISSUE: A PHYSIOLOGICAL RIPENING DISORDER OF ‘TOMMY ATKINS’ MANGO
Article number
485_35
Pages
255 – 258
Language
Abstract
Changes in peroxidase (POD), polyphenoloxidase (PPO) and phenylalanine ammonialyase (PAL) activities during ripening of mango fruits (Mangifera indica L.) cv.
Tommy Atkins, were measured.
Samples were divided into 3 groups : F1= half of healthy fruit; F2 = healthy half of fruit affected by spongy tissue and F3 = spongy tissue-affected half of fruit with disorder.
The fruit with spongy tissue has exhibited much higher POD end PPO activities than healthy fruit during storage at 12 ± 2°C and 90± 5% RH for 28 days.
Tommy Atkins, were measured.
Samples were divided into 3 groups : F1= half of healthy fruit; F2 = healthy half of fruit affected by spongy tissue and F3 = spongy tissue-affected half of fruit with disorder.
The fruit with spongy tissue has exhibited much higher POD end PPO activities than healthy fruit during storage at 12 ± 2°C and 90± 5% RH for 28 days.
Authors
L.C. de Oliveira Lima, A.B. Chitarra, M.I.F. Chitarra, E.B. Silva
Keywords
polyphenoloxidase, peroxidase, penylalanine ammonia-lyase, mango, spongy tissue
Online Articles (57)