Sucrose metabolism and physiological changes during mango cv. Irwin growth and development

Wongmetha, Orathai; Ke, Lih-Shang; Liang, Yu-Shen

doi:10.1007/s13580-012-0078-3

Cited by 12 publications

(8 citation statements)

References 19 publications

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“…This suggests that starch is being metabolized to glucose during ripening of 'Ataulfo' mango, as has been demonstrated for other fruits. Subsequent sucrose metabolism yields glucose and fructose, which contribute to increased concentration of total soluble sugars during ripening, as observed during ripening of other mango varieties (Wongmetha et al 2012) and apples (Núñez-Gastélum et al 2015). Sucrose is synthesized by sucrose phosphate synthase, an enzyme which has been shown to increase this disaccharide's concentration in mango, even when other enzymes concomitantly hydrolyze it (Wongmetha et al 2015), similar to the behavior found in our samples.…”

Section: Total Phenolics and Antioxidant Capacitysupporting

confidence: 85%

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

et al. 2019

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Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from 'slightly' (SR), 'moderately' (MR) and 'fully' (FR) ripe 'Ataulfo' mangoes were physicochemically characterized, and digested in vitro to evaluate how ripening impacts the bioaccessibility/bioavailability of its phenolic compounds. Ripening increased the flesh's pH and total soluble solids, while decreasing citric acid, malic acid and titratable acidity. MR and FR mango phenolics had higher bioaccessibility/bioavailability, which was related to a decreased starch and dietary fiber (soluble and insoluble) content. These results suggest that phenolics are strongly bound to the fruit's matrix of SR mango, but ripening liberates them as the major polysaccharides are hydrolyzed, thus breaking covalent bonds and disrupting carbohydrate-phenolic complexes. There was also a higher release percentage in the gastric digestion phase, as compared to the intestinal. Our data showed that the bioaccessibility/bioavailability of mango phenolics depends on fruit ripening and on digestion phase.

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Section: Total Phenolics and Antioxidant Capacitysupporting

confidence: 85%

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

et al. 2019

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“…On the other hand, Wongmetha et al (2012Wongmetha et al ( , 2015 also reported that the 50 DAA (days after anthesis) stage during maturation showed a higher respiration rate and higher ethylene production rate compared to other stages in cv. Jinhwang and cv.…”

Section: Changes In the Respiration Rate And Ethylene Production Ratementioning

confidence: 98%

“…As mangoes ripen and senescence occurs, the ethylene production rate (autocatalytic) increases, the peel carotenoids degrade, respiration increases, and softening occurs (Wongmetha et al, 2012). Considering earlier findings, Lalel et al (2003) reported that mature fruits of 'Kensington Pride' mangoes harvested at the hard-mature green stage exhibited the typical climacteric pattern for respiration and ethylene production rates, indicating that the mangoes harvested at hard-mature green stages are in a pre-climacteric stage and that fruits at other stages do not exhibit an increase in the ethylene production rate or respiration rate; i.e., they are in a post-climacteric stage.…”

Section: Changes In the Respiration Rate And Ethylene Production Ratementioning

confidence: 99%

Evaluation of Fruit Quality Characteristics in ‘Irwin’ Mango Grown via Forcing Cultivation in a Plastic Facility

Wijethunga,

Shin,

Jayasooriya

et al. 2023

HST

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The 'Irwin' mango is one of the most popular mango cultivars in South Korea, but the fruit perishes quickly after harvesting. Identifying the fruit characteristics is essential to improve the quality after harvest because they vary with the maturity stage. In this study, 'Irwin' mango samples were harvested as a whole and divided into five distinct maturity stage groups depending on the green color proportion of the total fruit skin (S1: Green > 50%, S2: Green 30-50%, S3: Green 20-30%, S4: Green 10-20%, S5: Green 0%). The physicochemical properties, in this case the chromaticity, firmness, soluble solids content (SSC), titratable acidity (TA), ethylene production rate, and respiration rate, were measured soon after harvesting the fruit. Consequently, the S1 and S5 stages showed higher and lower firmness and TA levels, respectively. Moreover, these values were significantly different in each stage. Along with the maturity stage, highest and lowest values in SSC were observed in S5 and S1; correspondingly, and the highest carbon dioxide and ethylene concentrations were observed in stages S5 and S4. With regard to chromaticity, no apparent variations were observed between the front and back sides of the fruit at every color value, though there were significant differences among the stages. By observing all of these quality characteristics, it can be concluded that fruit at the S3 and S4 stages are suitable for storage and are less preferred by consumers at harvest. In this case, the S5 stage is most suitable because the mangoes are at the ready-to-eat stage, more preferred by consumers, and can also be marketed at a higher price.

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“…Invertases were extracted by using procedure of Oliveira et al (2006). Activities of AI and NI were assayed following the methods of Jaleel et al (2007) and Wongmetha et al (2012). A reaction mixture of 900µl contained 200mM citrate phosphate (pH 4.5 for AI and pH 7 for NI activity), 200mM sucrose, 200mM Na 2 HPO 4 incubated with 100µl of desalted enzyme extract at 37°C.…”

Section: Activitiesmentioning

confidence: 99%

Key Regulators of Sucrose Accumulation during Different Developmental Phases of Sugar Beet Plants

Ali

2018

Egypt. J. Bot.

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B ECAUSE of the economic importance of sugar beet (Beta vulgaris L) in sucrose production, a field experiment was conducted to elucidate the key regulators of sucrose metabolism in source leaves and sink roots at 135, 150, 165 and 180 day after sowing (DAS) that would be determined sucrose yield. Increase in sucrose phosphate synthase (SPS) activity in source and sink tissues during the first three selected harvest phases was associated in leaves with an increase in activities of acid invertase (AI) and neutral invertase (NI), chlorophyll a, total chlorophyll and reducing sugars on the one hand and the levels of sucrose and inorganic phosphorus (P i ) in roots on the other hand. The maximum sucrose level in roots was at 165 DAS. A gradual increase in root NI activity accompanied by an increase in reducing sugars and a decrease in the sucrose/reducing sugars ratio in roots by harvest date progress was observed. Pearson correlation test revealed contradictory findings whereas, SPS activity correlated with sucrose level in leaves negatively but positively in roots. All investigated enzymes in leaves correlated negatively with sucrose/reducing ratio. In roots, only NI activity correlated negatively with sucrose/reducing sugars ratio.

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Sucrose metabolism and physiological changes during mango cv. Irwin growth and development

Cited by 12 publications

References 19 publications

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics

Evaluation of Fruit Quality Characteristics in ‘Irwin’ Mango Grown via Forcing Cultivation in a Plastic Facility

Key Regulators of Sucrose Accumulation during Different Developmental Phases of Sugar Beet Plants

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