Changes in amylase activity starch and sugars contents in mango fruits pulp cv. Tommy Atkins with spongy tissue

Brazilian Archives of Biology and Technology

Luiz Carlos De Oliveira Lima¹  Adimilson Bosco Chitarra¹  Maria Isabel F. Chitarra¹ 

[1] ,Federal Univesity of Lavras Food Science Department Laboratory of the Physiology and Biochemistry the Fruits and VegetablesLavras MG ,Brazil

关键词: Starch;    amylase;    reducing sugars;    non-reducing sugars;   

DOI  :  10.1590/S1516-89132001000100008

来源: SciELO

【 摘 要 】

Changes in amylase activity, starch and reducing and non-reducing sugars contents were monitored during ripening of mango fruits (Mangifera indica L.). The climateric raising in mango fruit is marked by an appreciable increase in the activity of amylase, reducing and non-reducing sugars contents and decrease in the starch content. The fruit affected with spongy tissue exhibited much lower amylase activity and reducing and non-reducing sugars, but exhibited much higher starch content during storage at 12 ± 2° C and 90 ± 5% RH for 28 days, when compared to healthy tissue of ‘Tommy Atkins’. Whether this is caused due to adverse effects on certain enzyme activities during ripening is not clearly known. These dates showed that carbohydrate metabolism is an important feature during ripening of mango.

【 授权许可】

CC BY-NC   
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