Changes in amylase activity starch and sugars contents in mango fruits pulp cv. Tommy Atkins with spongy tissue

Changes in amylase activity, starch and reducing and non-reducing sugars contents were monitored during ripening of mango fruits (Mangifera indica L.). The climateric raising in mango fruit is marked by an appreciable increase in the activity of amylase, reducing and non-reducing sugars contents and decrease in the starch content. The fruit affected with spongy tissue exhibited much lower amylase activity and reducing and non-reducing sugars, but exhibited much higher starch content during storage at 12 ± 2° C and 90 ± 5% RH for 28 days, when compared to healthy tissue of ‘Tommy Atkins’. Whether this is caused due to adverse effects on certain enzyme activities during ripening is not clearly known. These dates showed that carbohydrate metabolism is an important feature during ripening of mango

Qualidade de banana-prata previamente armazenada em sacos de polietileno, amadurecida em ambiente com umidade relativa elevada. II. Carboidratos

A study was performed on the effects of the elevation of the relative humidity (RH) upon the quality of banana Prata previously packed in polyethylene bags. The texture, the starch and sugar contents of the pulp were determined. The total sugars raised from 0.95% - 1.30% in the green fruits to 18.23% - 19.03% in the ripe ones. The starch content decreased from 19.2% - 21.9% in the green fruits to 2.1% - 3.0% in the ripe pulp. The values for the texture varied from 10.01 to 12.00 lb/pol2 in the green fruits, and from 1.49 to 1.63 lb/pol2 in the ripe ones. The results showed that RH elevation had no influence upon the internal quality of the ripe fruit. The fruits previously packed in polyethylene bags, however, presented lower levels of starch, higher levels of sugar and, consequently, a softer texture, during the ripening period. Estudou-se o efeito da elevação da umidade relativa (UR) do ambiente de amadurecimento sobre a qualidade de banana "Prata" anteriormente armazenada em saco de polietileno. Foram determinados a textura e os conteúdos de amido e açúcares da polpa. Os açúcares totais aumentaram de 0,95% - 1,30% nos frutos verdes, para 18,23% - 19,03% nos frutos maduros. O amido diminuiu de 19,2% - 21,9% no fruto verde para 2.1% - 3,0% na polpa madura. Os valores para a textura foram variáveis de 10,01 a 12,00 lb/pol2 nos frutos verdes, e oscilaram entre 1,49 a 1,63 lb/pol2 nos maduros. Os resultados mostraram que a elevação da UR não teve influência na qualidade interna do fruto maduro. Entretanto, os frutos previamente acondicionados em sacos de polietileno apresentaram, durante o período de maturação, menores teores de amido, maior teor de açúcares e, em consequência, textura mais macia.