Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

Abstract

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and 30 ± 1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C. Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

Changes in Ripening Associated Biochemical and Enzymatic Characteristics of Late Season Mango (<i>Mangifera indica,</i> L.) of Bangladesh

“…The results obtained in this study are consistent with that found in literature [15]. The release of arabinosyl and galactosyl residues from pectic side chains is also an important event involved in fruit softening [30,31], which is related to the activity of β-galactosidases.…”

“…However, little is known on the properties of PPO in mango pulp. Present study indicates that PPO activity increases with fruit softening [15].…”

“…Enzyme activities of four glycosidases were assayed by estimating the release of pnitrophenol according to the method described by Hossain [14,15]. The 50 µL of 100 µM substrate (p-nitrophenyl-α-mannopyranoside / p-nitrophenyl α-glucopyranoside / pnitrophenyl-β-D-galactopyranoside / p-nitrophenyl-β-hexosaminide) was aliqouted into four separate eppendorf tubes and 100 µL of 100 mM phosphate buffer (pH 6.0) was added to each tube.…”

Responses of fresh-cut products of four mango cultivars under two different storage conditions

“…It has been reported that TP content of whole mango fruit increased during storage that ranged between 0.83 and 6.84 g/kg (Hossain et al 2014). TP in fresh-cut mango cultivars varied from 2.82 to 7.23 g/kg during 12 days of storage period.…”

Effect of storage time on physicochemical, sensorial, and antioxidant characteristics, and composition of mango (cv. Azúcar) juice

“…Storage at room temperature can affect its composition and flavor due to the action of microorganisms and enzymes, consequently, in order to prevent those changes, different methods such as pasteurization and storage under frozen temperatures have been used (Kim et al, 2007). These methods inactivate enzymes and decrease or eliminate microorganisms which extend the shelf life of the pulp however, they can affect sensory attributes, antioxidant activity and biochemical characteristics in the mango pulp such as carotenoids and phenolic compounds (Hossain et al, 2014). …”