Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures.

Md Anowar Hossain,Yoshinobu Kimura,Hairul Azman Roslan,Md Masud Rana

doi:10.1155/2014/232969

Abstract

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and 30 ± 1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C. Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

Highlights

Mango (Mangifera indica, L) is the most important fruit of Bangladesh because of special characteristic flavor, pleasant aroma, taste, and nutritional value
It remained at the same value till the 12th day at 4∘C whereas Total Soluble Solids (TSS) content did not increase at 30 ± 1∘C until the 4th day of storage
This may be due to the degradation of cell walls and hydrolysis of starch to sucrose in the ripening stage

Summary

Introduction

Mango (Mangifera indica, L) is the most important fruit of Bangladesh because of special characteristic flavor, pleasant aroma, taste, and nutritional value. Both ripe and raw fruits are used to make a variety of products such as juice, chutney, and jelly. For these reasons, traditionally it is called the king of fruits in Bangladesh. A survey was conducted on the softening of 18 mango varieties in 161 temporary storages of whole sellers and retailers at 20 spots in six districts of Bangladesh and found that the postharvest loss was 12.5% [4]. An effective strategy for enhancing the mango fruit shelf life is still lacking and, as a result, it is an economic loss for Bangladesh

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