Pectin changes during the development of mango fruit cv. Dashehari.
Tandon D. K., Kalra S. K.
Author Affiliation: Central Mango Research Station (IIHR) Lucknow 226 006, India.
Journal of Horticultural Science 59 : 283-286
Abstract : The average fruit weight, moisture, Ca, alcohol-insoluble solids (AIS) and the pectin fractions (water, ammonium oxalate and alkali soluble) were estimated up to maturity and ripening. The Ca content decreased in the early stages but with approaching maturity became constant. There was a marked increase in AIS at 70 days after fruit set and an appreciable decrease in ripe fruits. Water-soluble pectin increased up to ripening but the alkali-soluble fraction decreased after a maximum at 70 days. The ammonium oxalate-soluble fraction was maximal at 70 and 80 days after fruit set. Total pectins showed no increase after 70 days. Increasing quantities of Ca were released into the fruit flesh as ripening progressed causing loss of texture and consequent softening.