[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Biochemical changes during ripening of the mango fruit.

Krishnamurthy, S. and Patwardhan, M. V. and Subramanyam, H. (1971) Biochemical changes during ripening of the mango fruit. Phytochemistry, 10 (11). 2577-2581, 20 ref..

[img] PDF
Restricted to Registered users only

Download (357kB)


Changes in 0x0 acids, free amino acids and some related enzymes were studied during the respiratory climacteric of the mango fruit, Mungiferu indica. Maximum concentration of a-oxoglutarate and pyruvate was reached earlier than the climacteric peak. Oxaloacetate was not found to accumulate as the fruit ripened. Aspartate and glutamate increased for about three days after harvest and their concentration decreased as the climacteric maximum was reached. r-Aminobutyrate showed an increase during the same period. Activities of malic enzyme (L-malate; NADP oxidoreductase decarboxylating : 1.1 .1.41) and Laspartate-( oxoglutarate aminotransferase ( followed the respiratory pattern of the fruit while Lglutamate l-carboxylase ( showed a gradual increase in activity. An attempt is made to explain these changes with reference to the climacteric behaviour of the fruit.

Item Type: Article
Uncontrolled Keywords: mango fruit, Mangifera indica, climacteric behaviour, ripening.
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 09:49
Last Modified: 28 Dec 2011 09:43
URI: http://ir.cftri.com/id/eprint/3165

Actions (login required)

View Item View Item