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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 activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) α-Mannosidase; (b) α-glucosidase; (c) β-hexosaminidase; (d) comparison of the activities of four glycosidases (α-mannosidase, β-galactosidase, β-hexosaminidase, and α-glucosidase) stored at 30 ± 1°C for 12 days. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
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fig4: Changes in activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) α-Mannosidase; (b) α-glucosidase; (c) β-hexosaminidase; (d) comparison of the activities of four glycosidases (α-mannosidase, β-galactosidase, β-hexosaminidase, and α-glucosidase) stored at 30 ± 1°C for 12 days. Each value represents the mean of three replicates and error bars represent standard deviation (SD).

Mentions: α-Mannosidase is an enzyme that is involved in the modification of N-glycoproteins. At 30 ± 1°C, the activity of α-mannosidase increased rapidly (P < 0.01) up to 4th day and after that the activity of the enzyme gradually decreased (Figure 4(a)). On the other hand, at −10°C and 4°C the α-mannosidase activity increased slightly up to 4th day of storage. Further, the activity of α-mannosidase decreased gradually with the increasing days of storage till 12th day (Figure 4(a)). It has been reported previously that suppression of α-mannosidase extends the shelf life of tomato fruits [14]. Activity of α-mannosidase was observed in the early stage of ripening (within first few days) (Figure 4(a)), suggesting that α-mannosidase might play an important role in the onset of ripening of mango fruits.


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 activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) α-Mannosidase; (b) α-glucosidase; (c) β-hexosaminidase; (d) comparison of the activities of four glycosidases (α-mannosidase, β-galactosidase, β-hexosaminidase, and α-glucosidase) stored at 30 ± 1°C for 12 days. 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

fig4: Changes in activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) α-Mannosidase; (b) α-glucosidase; (c) β-hexosaminidase; (d) comparison of the activities of four glycosidases (α-mannosidase, β-galactosidase, β-hexosaminidase, and α-glucosidase) stored at 30 ± 1°C for 12 days. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
Mentions: α-Mannosidase is an enzyme that is involved in the modification of N-glycoproteins. At 30 ± 1°C, the activity of α-mannosidase increased rapidly (P < 0.01) up to 4th day and after that the activity of the enzyme gradually decreased (Figure 4(a)). On the other hand, at −10°C and 4°C the α-mannosidase activity increased slightly up to 4th day of storage. Further, the activity of α-mannosidase decreased gradually with the increasing days of storage till 12th day (Figure 4(a)). It has been reported previously that suppression of α-mannosidase extends the shelf life of tomato fruits [14]. Activity of α-mannosidase was observed in the early stage of ripening (within first few days) (Figure 4(a)), suggesting that α-mannosidase might play an important role in the onset of ripening of mango fruits.

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