The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Abstract

Keywords:Enzyme activities sucrose metabolism physical bio-chemical physiological mango a b s t r a c tThe changes in the physical, bio-chemical and physiological characteristics, and enzyme activities of sucrose metabolism during growth and development in mango fruit cv. Jinhwang were investigated. Fruit was harvested at five stages i.e., 50, 80, 110 and 140 days after anthesis (DAA). Several changes in the fruits were analyzed. The physical parameters like the fruit weight, width and length increased throughout the growth. In turn, fruit firmness, titratable acidity (TA) and starch accumulation increased during the initial growth stage and later then decreased during maturity. Total soluble solids (TSS) tended to decrease throughout fruit development. Respiration rate and ethylene production were higher at 50 DAA compared to other growth stages. Sucrose accumulation occurred later in the fruit development, however fructose was the dominant of the soluble sugars. Starch accumulation was related to the reduction of sucrose phosphate synthase (SPS), acid invertase (AI) and neutral invertase (NI) activities, whereas sucrose synthase activity was increased. Moreover, the AI and NI are the dominate enzymes that plays a major role in sugar accumulation and quality of mango fruit. Therefore, mango fruit should be harvested after physiological maturity at 110 DAA, when the fruit reach the optimum size, weight and starch content including maximum value of firmness, TSS, fructose content, minimum value of TA, low respiration rate and the lowest of ethylene production.

PHYSICOCHEMICAL PROPERTIES OF TOW MANGO CULTIVARS EWAIS AND ZEBDA (Mangifera indica L.) IN EGYPT

“…Also it can be noticed that Ewais is more sweetness and more nutritive due to its high content of reducing sugars (7.03 ± 0.12), non-reducing sugars (9.36 ± 0.04), antioxidant phenolic compounds (43.77 ± 0.97). These results were in harmony with those revealed by Ara et al (2014), Naz et al (2014), Kittur et al (2001), Sajib et al (2014), Rajwana et al (2010) and Wongmetha et al (2015), who studied mango fruits quality and its correlation with physico-chemical parameter of fruits.…”

“…Ellong et al (2015) revealed that firmness, taste, and pH properties correlated with mango varity, as well as starch, carbohydrates fractions, carotenoids, phenolic compounds, vitamins C and E contents. Wongmetha et al (2015) stated that sucrose metabolism and starch storage in mango were depended on growth stage, development in mango fruits, decrease activity of sucrose phosphate syntheses, acid invartase (AI) and neutral invartase (NI). Faria et al (2016) revealed that the content of N, P, K, Ca, Mg, S, B, Cu, Fe, Mn, Zn and Na concentration in mango leaves as well as total chlorophyll, contents of a and b were depended on treatment strategies, growth stages and time of sampling.…”

Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

“…These results demonstrated that fruit firmness tended to decrease after 200 DAA, after reaching maturity. Similar results were found by Wongmetha et al (2015), in mango cv. Jinhwang (M. Indica L.) coming from Pintung (Taiwan), during the fruit development, with higher firmness from 50 DAA (5.35 kgf) to 110 DAA (25.9 kgf), followed by a decrease up to full maturity at 140 DAA (8.05 kgf).…”

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

“…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.…”