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Changes in Mango Fruit Characteristics during Development and after Harvest

By 甘佳娜, 陳京城, Yau-Shiang Yang, Kanjana Suthikul and Ching-Cheng Chen

Abstract

The physical and biochemical changes during mango fruit development and after harvest were studied. ‘Irwin' and ‘chai' mango (Mangifera indica L.) fruit were harvested at 62, 76, 90, 104, 118 and 132 days after full bloom (DAFB). The level of sucrose in flesh increased rapidly from 104 to 132 DAFB. Reducing sugars, comprising mainly of fructose, slightly decreased during fruit ripening. The amount of starch slightly decrease at the same period. α-Amylase activity increased parallel to the increase in fruit weight and rapidly decrease 104 DAFB. The protein content rapidly increased at the onset of ripening 104 DAFB. Fruit harvested at the 118 DAFB were used for postharvest observation. Sucrose was the predominant sugar during fruit ripening postharvest. The level of sucrose increased 4 days after harvest and then remained high. Reducing sugars, comprising mainly of fructose, and the amount of starch decreased slightly during ripening. α-Amylase activity decreased markedly 4 days after harvest. Protein content increased rapidly 2 days after harvest.本研究調查芒果果實發育期間及採收後物理的及生化的變化。分別於滿花後62、76、90、104、118及132天採收”愛文”及”紫樣”芒果果實,結果發現:果肉內蔗糖含量於滿花後第104天至132天快速增加,而果糖含量在果實成熟期間稍微下降,同期間,果肉內澱粉含量亦稍微下降。α-Amylase活性隨著果重的增加而上升,但在滿花後104天之後迅速下降。另於滿花後第118天採收果實,觀察其採收後後熟之變化。芒果果肉採後後熟期間主要的醣類為蔗糖,其含量於採收後第4天開始增加,此後則維持高含量。澱粉含量在同一期間些微下降,採收後4天α-澱粉水解酵素活性明顯下降,而蛋白質含量在採收後2天快速增加

Topics: mango, suger, starch, 澱粉, α-amylase, a-澱粉水解酵素, 糖, 芒果
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81824
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