Abstract
Changes in peroxidase (POD), polyphenoloxidase (PPO) and phenylalanine ammonialyase (PAL) activities during ripening of mango fruits (Mangifera indica L.) cv. Tommy Atkins, were measured. Samples were divided into 3 groups : F 1 = half of healthy fruit; F 2 = healthy half of fruit affected by spongy tissue and F 3 = spongy tissue-affected half of fruit with disorder. The fruit with spongy tissue has exhibited much higher POD end PPO activities than healthy fruit during storage at 12 ± 2°C and 90 ± 5% RH for 28 days.
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