Pectin polysaccharides during ripening of mango (Mangifera indica L).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2846/
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| Title |
Pectin polysaccharides during ripening of mango (Mangifera indica L).
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| Creator |
Prasanna, V.
Yashoda, H. M. Prabha, T. N. Tharanathan, R. N. |
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| Subject |
28 Polysaccharide Chemistry
06 Mango |
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| Description |
The content of pectin decreased from 2.0 to 0.7% fresh weight (FW) and there was a concomitant
increase in free galacturonic acid from 36 to 168mg% FW during ripening of mango. Ion exchange
chromatography on DEAE/cellulose resolved the pectic fraction into seven distinct peaks, with all of
them showing a drastic decrease in pectin content and molecular weight as fruit ripening progressed,
which indicated significant depolymerisation in vivo. Fraction I appeared to be an arabinogalactan-type
polymer, while fractions II and III were heterogalacturonans containingmore than 60% galacturonic acid.
Hydrolases implicated in pectin depolymerisation were polygalacturonase (PG), pectin methyl esterase
(PME), galactanase, arabinanase and β-galactosidase. They all showed a climacteric peak in activity
during ripening, except for PME which showed a continuous decrease in activity after an initial increase.
These results are discussed in the light of fruit softening during ripening.
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| Date |
2003
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2846/1/J%20Sci%20Food%20Agric%2083%201182%E2%80%931186%202003.pdf
Prasanna, V. and Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2003) Pectin polysaccharides during ripening of mango (Mangifera indica L). Journal of the Science of Food and Agriculture, 83 (11). pp. 1182-1186. |
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