Peel enzymatic activity and colour changes in ripening mango fruit.
Ketsa S., Phakawatmongkol W., Subhadrabhandhu S.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
Journal of Plant Physiology 154 : 363-366
Abstract : Pigment content, the activities of chlorophyllase and peroxidase, and ethylene production were monitored in ripening fruits of mango cultivars with yellow (cv. Nam Dokmai) and green (cv. Tongdum) peels when ripe. Ripe green fruits had 3 times more chlorophyll and slightly more ?-carotene in the peel, and had higher rates of ethylene production than ripe yellow fruits. The activities of chlorophyllase and peroxidase in the peel of the ripe green fruits were about half those of the ripe yellow fruits. These results suggest that the changes in the peel of ripe green fruits were due to lower activity of chlorophyllase and/or peroxidase rather than to low ethylene production.