Characterizations of major antioxidants at harvest-maturity and edible-ripening stages of three mango (Mangifera indica L.) cultivars.
Li L., Wang S. B., Chen J. Z., Xie J. H., Li W. M., Huang Z. W.
Author Affiliation: College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
: 529-536
Abstract : The contents and their dynamic arrangements of six antioxidants and total antioxidant capacity in the three mango (Mangifera indica L.) cultivars, 'Tainong No.1' ('Haden' × 'Irwin'), 'Yuexi No.1' (the progeny of 'Carabao') and 'Chunhuang' ('White' × 'Keitt'), were estimated at fruit harvest-maturity (harvesting stage) and edible-ripening stages in South China. The results showed that, both at fruit harvesting and edible-ripening stages, total carotenoid contents and total antioxidant capacity were in the order: 'Yuexi No.1' > 'Tainong No.1' > 'Chunhuang'; the ascorbic acid (AA) content was 'Tainong No.1' > 'Yuexi No.1' > 'Chunhuang'; total polyphenol content was 'Yuexi No.1' > 'Chunhuang' > 'Tainong No.1'; reduced glutathione (GSH) content was 'Tainong No.1' > 'Chunhuang' > 'Yuexi No.1'. At fruit harvesting stage, total flavonoid content was 'Tainong No.1' > 'Chunhuang' > 'Yuexi No.1' and ?-tocopherol content was 'Yuexi No.1' > 'Tainong No.1' > 'Chunhuang'. And at fruit edible-ripening stage, total flavonoid content was 'Yuexi No.1' > 'Tainong No.1' > 'Chunhuang' and ?-tocopherol content was 'Tainong No.1' > 'Yuexi No.1' > 'Chunhuang'. In addition, total flavonoid content at edible-ripening stage was significantly higher than that at harvesting stage in each cultivar, and 'Yuexi No.1' possessed a conspicuous high level at this stage.