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Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures.

Hossain MA, Rana MM, Kimura Y, Roslan HA - Biomed Res Int (2014)

Bottom Line: The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C.Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening.The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi 6205, Bangladesh ; Genetic Engineering Laboratory, Department of Molecular Biology, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia.

ABSTRACT
As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at -10°C, 4°C, and 30 ± 1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C. Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At -10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

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Related in: MedlinePlus

Changes in biochemical characteristics during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Total sugar; (b) nonreducing sugar; (c) reducing sugar; (d) total phenol content. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
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fig2: Changes in biochemical characteristics during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Total sugar; (b) nonreducing sugar; (c) reducing sugar; (d) total phenol content. Each value represents the mean of three replicates and error bars represent standard deviation (SD).

Mentions: When mangoes were stored at 4°C and 30 ± 1°C, total sugar and nonreducing contents of mango pulp were found to be increased significantly over 12 days of storage (Figures 2(a) and 2(b)). At 30 ± 1°C, total sugar and nonreducing sugar contents increased by 3 and 7 times, respectively. On the other hand, when the mango was kept at −10°C, the total sugar and nonreducing sugar content increased slightly till 12th day. Rahman and his associates found similar trends of change in reducing and nonreducing sugar contents in Fazli and Khirshapat varieties after 10 days of storage at 4°C and 25°C [26]. When the mango was kept at −10°C, reducing sugar content of pulp remained unaltered at 3% till 8th day of storage and later decreased nonsignificantly (P > 0.05) till 12th day of storage (Figure 2(c)), while the reducing sugar contents were found to be decreased significantly at 4°C (P < 0.5) and 30 ± 1°C (P < 0.01) till 12th day of storage. Interestingly, reducing sugar contents decreased sharply from 3% to 0.6% over the 12 days of storage. The significant decrease in reducing sugar with increasing days of storage at 30 ± 1°C might be due to respiration and other energy consuming processes during the ripening of mango [35]. The respiration rates of mangoes were found to be faster at higher temperatures (28~40°C) and remained low and stable at low temperature (12°C) [36].


Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures.

Hossain MA, Rana MM, Kimura Y, Roslan HA - Biomed Res Int (2014)

Changes in biochemical characteristics during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Total sugar; (b) nonreducing sugar; (c) reducing sugar; (d) total phenol content. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4129145&req=5

fig2: Changes in biochemical characteristics during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) Total sugar; (b) nonreducing sugar; (c) reducing sugar; (d) total phenol content. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
Mentions: When mangoes were stored at 4°C and 30 ± 1°C, total sugar and nonreducing contents of mango pulp were found to be increased significantly over 12 days of storage (Figures 2(a) and 2(b)). At 30 ± 1°C, total sugar and nonreducing sugar contents increased by 3 and 7 times, respectively. On the other hand, when the mango was kept at −10°C, the total sugar and nonreducing sugar content increased slightly till 12th day. Rahman and his associates found similar trends of change in reducing and nonreducing sugar contents in Fazli and Khirshapat varieties after 10 days of storage at 4°C and 25°C [26]. When the mango was kept at −10°C, reducing sugar content of pulp remained unaltered at 3% till 8th day of storage and later decreased nonsignificantly (P > 0.05) till 12th day of storage (Figure 2(c)), while the reducing sugar contents were found to be decreased significantly at 4°C (P < 0.5) and 30 ± 1°C (P < 0.01) till 12th day of storage. Interestingly, reducing sugar contents decreased sharply from 3% to 0.6% over the 12 days of storage. The significant decrease in reducing sugar with increasing days of storage at 30 ± 1°C might be due to respiration and other energy consuming processes during the ripening of mango [35]. The respiration rates of mangoes were found to be faster at higher temperatures (28~40°C) and remained low and stable at low temperature (12°C) [36].

Bottom Line: The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C.Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening.The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi 6205, Bangladesh ; Genetic Engineering Laboratory, Department of Molecular Biology, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia.

ABSTRACT
As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at -10°C, 4°C, and 30 ± 1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, α-mannosidase, α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C. Meanwhile polyphenol oxidase, β-galactosidase, and β-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At -10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of β-galactosidase and β-hexosaminidase might enhance the shelf life of mango fruits.

Show MeSH
Related in: MedlinePlus