บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Vitamin C, ascorbate oxidase activity and sensory profile of mango (Mangifera indica, L.) var. Haden during ripening.

Cardello, H. M. A. B.; Cardello, L.;

Ciencia e Tecnologia de Alimentos Year: 1998 Vol: 18 Issue: 2 Pages: 211-217 Ref: 31 ref.

1998

บทคัดย่อ

Vitamin C, ascorbate oxidase activity and sensory profile of mango (Mangifera indica, L.) var. Haden during ripening.\

Ascorbate oxidase [EC 1.10.3.3] activity and ascorbic acid content were monitored during the ripening process of mango cv. Haden fruits harvested at the hard green stage and stored for 0, 2, 4, 6, 8, 10, 12 or 14 days at 20 plus or minus 2 deg C. During ripening, ascorbate oxidase activity increased (from 0 to 5.0 x 10-1 U/ml) and ascorbic acid content decreased (from 209.3 to 110.0 mg/100 g pulp), showing a significant inverse linear correlation. All sensory attributes increased significantly during ripening, except sourness and astringency, which during the ripening of mangoes.