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Pectin polysaccharides during ripening of mango (Mangifera indica L).

Prasanna, V. and Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2003) Pectin polysaccharides during ripening of mango (Mangifera indica L). Journal of the Science of Food and Agriculture, 83 (11). pp. 1182-1186.

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The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant increase in free galacturonic acid from 36 to 168mg% FW during ripening of mango. Ion exchange chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed, which indicated significant depolymerisation in vivo. Fraction I appeared to be an arabinogalactan-type polymer, while fractions II and III were heterogalacturonans containingmore than 60% galacturonic acid. Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase (PME), galactanase, arabinanase and β-galactosidase. They all showed a climacteric peak in activity during ripening, except for PME which showed a continuous decrease in activity after an initial increase. These results are discussed in the light of fruit softening during ripening.

Item Type: Article
Uncontrolled Keywords: mango; textural softening; raw/ripe; pectic polysaccharides; hydrolases
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2018 06:44
Last Modified: 16 Mar 2018 06:44
URI: http://ir.cftri.com/id/eprint/2846

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