Abstract
Mangosteen (Garcinia mangostana) fruits at mature green stage with 5% red spotting were held at room temperature (31–35°C, 84 ± 2% relative humidity (RH)) and at the storage temperature of 13°C (90 ± 2% RH). Firmness, pectin content, and activities of pectin methylesterase and polygalacturonase in the pulp (aril) were monitored every 2 days. Pulp firmness rapidly decreased at room temperature from day 0 to day 4 after storage and slightly decreased thereafter, whereas pulp firmness slowly decreased at 13°C. Water soluble pectin content in pulp increased more rapidly at room temperature than at 13°C. Insoluble pectin content in pulp decreased throughout the storage time at both storage conditions. Both pectin methylesterase and polygalacturonase activities in pulp increased more rapidly at room temperature than at 13°C. Changes in water soluble pectin and cell wall hydrolase enzymes in relation to pulp softening of mangosteen fruits are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: New Zealand Journal of Crop and Horticultural Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
