Modulation of mango ripening by chemicals: physiological and biochemical aspects |
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| Authors: | Rupinder Singh Poorinima Singh Neelam Pathak V K Singh Upendra N Dwivedi |
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| Institution: | (1) Department of Biochemistry, Lucknow University, Lucknow, 226007, India;(2) Central Institute of Subtropical Horticulture, Lucknow, India |
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| Abstract: | During ripening, fleshy fruits undergo textural changes that lead to loss of tissue firmness and consequent softening due
to cell wall dismantling carried out by different and specifically expressed enzymes. The effect of various chemical treatments
on the ripening of mango fruit (Mangifera indica) was investigated at physiological and biochemical level. Based on changes in respiration, firmness, pH, total soluble sugar
and a cell wall degrading enzyme pectate lyase (PEL) activity, treatment with 1-methylcyclopropene (1-MCP), silver nitrate
(AgNO3), gibberlic acid (GA3), sodium metabisulphite (SMS) and ascorbic acid led to delaying of ripening process while those of ethrel and calcium chloride
(CaCl2) enhanced the process. PEL of mango was found to be inhibited by certain metabolites present in dialysed ammonium sulphate
enzyme extract as well as EDTA. Mango PEL activity exhibited an absolute requirement for Ca2+ and an optimum pH of 8.5. |
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| Keywords: | Fruit-ripening Pectate lyase Softening 1-MCP Mangifera indica |
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