Vol. 74 No: 6

Title:
Firmness, pectin components and cell wall hydrolases of mango fruit following low-temperature stress

Authors:
SAICHOL KETSA, SUGUNYA CHIDTRAGOOL, JOSHUA D. KLEIN and SUSAN LURIE

pp: 685-689

Abstract:
Mango (Mangifera indica L. cv. Nam Dokmai) fruits chilled for 21 d at 4°C were firmer than non-chilled fruits during subsequent ripening at 25°C. The cell wall contents of chilled fruit contained less water-soluble pectin, more ammonium oxalate-soluble pectin and less alkali-soluble pectin than non-chilled fruits. The increase in ammonium oxalate-soluble pectin was at the expense of the alkali-soluble pectin and correlated with high pectinesterase activity in the fruit from low-temperature storage. Polygalacturonase and β-galactosidase activities were inhibited in chilled fruits. The relationships between delay in loss of firmness, and differences between activity of cell wall enzymes and pectin content of chilled and non-chilled fruits are discussed.

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