Utility of chlorophyllase activity in mango (Mangifera indica L. var. Dasheheri) peel for assessing state of ripening.
Supriya Gupta, Nikhil Kumar, Gupta S. M.
Author Affiliation: National Botanical Research Institute, Lucknow, India.
National Academy Science Letters 32 : 15-17
Abstract : Total chlorophyll level decreases with concomitant increase in carotenoids/total chlorophyll ratio in different ripening stages of mango (Mangifera indica L. var. Dasheheri) fruits. Chlorophyllase enzyme activity in the peel of ripe fruit was about 2.8 fold higher than unripe fruit suggesting that it may play role in degreening of fruit.