Changes in biochemical and mineral constituents associated with jelly seed in mango (Mangifera indica) cv. 'Dashehari'.
Singh V. K., Swati Kumari
Author Affiliation: Central Institute for Subtropical Horticulture, Rehmankhera, Lucknow, Uttar Pradesh 227 107, India.
Indian Journal of Agricultural Sciences 81 : 563-566
Abstract : The present investigation reports the protein profile and changes in biochemical parameters and mineral constituents associated with jelly seed (softening of pulp) in mango cv. Dashehari. The protein content in ripened healthy fruits was found to be 0.83%, while in affected fruit pulp it was noted 0.48%. SDS-PAGE was done to investigate variation in polypeptide banding pattern in the fruit pulp. Unripe fruits exhibited protein band between 20.1 and 66 kDa, while normal ripe fruits showed higher protein band intensity with major distinct bands of 43 kDa and 97.4 kDa. In comparison, the softening affected fruit showed lower molecular weight polypeptide bands of 3 to 6.5 kDa with high intensity. Similar results were obtained in 10% native-PAGE. However, several protein bands observed in healthy fruit (normal and unripe fruit pulp) were found missing in soft tissue. Significantly lower value of total antioxidant capacity and total carotenoid level was also recorded in affected fruit as compared to normal ones but total phenolics increased with no change in flavonoid. Enhanced activity of hydrolytic enzyme ?-amylase was also found in affected fruits in comparison to healthy fruits. The soft tissue contained higher level of reducing sugar and low starch content as compared to the normal tissue. Normal fruits had presence of high calcium, potassium and low nitrogen levels which might have retarded the jelly seed disorder.