Comparative Proteomic Analysis on Fruit Ripening Processes in Two Varieties of Tropical Mango (Mangifera indica)

Abstract

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Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’

“…4’ mangoes had a green to pale green color over the same period, although the pulp color was altered. Chin et al indicated that the color of ‘Chokanan’ mango cultivars changed from green to yellow within 0–8 days of ripening [ 8 ]. The degradation of pectin and the carbohydrate breakdown process occur during ripening.…”

Transcriptome analysis reveals mechanism of early ripening in Kyoho grape with hydrogen peroxide treatment

“…Oxidative stress can cause the accumulation of ROS, and by causing cellular membrane damage; the excess ROS participate in the process of fruit ripening [71,72]. According to Chin et al [73], control of oxidative stress in mango fruits can extend the shelf life in the postharvest stage. Thus, these results demonstrate that oxidative stress regulates fruit ripening by regulating ROS metabolism.…”

Integrative metabolomics–flavoromics approach to assess metabolic shifts during ripening of mango (Mangifera indica L.) cultivar Nam Dok Mai Si Thong

“…The most noticeable changes during ripening were alterations in the external color from green to yellow, which occurred from day 0 to day 8 of ripening. As described by Chin et al [12], "Chokanan" mango cultivar has changed the color from green to yellow within day 8 of the ripening period at 25 ± 1 °C. However, Lalel et al [13] reported that mango ripening occurred within day 9 to day 12 postharvest at an ambient temperature (21 ± 1 °C).…”