ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Biochemical Studies of Pigment Changes in Normal and Green Ripening Mango Fruits

Saichol Ketsa and Wandee Phakawatmongkol

Final Report, Horticulture Department, Faculty of Agriculture, Kasetsart University. 1997. 12 pages.

1997

บทคัดย่อ

   Both normal (cv. Nam Dokmai) and green (cv. Tongdum) ripening mango fruits have a similar postharvest changes in physiology and biochemistry except for colour development of their peel. Normal ripening mango fruits have yellow peel whereas green ripening mango fruits have green peel during ripening. Pigments, acitivities of chlorophyllase and peroxidase and ethylene production were monitored in normal and green ripening mango fruits during their ripening. Green ripening mango fruits had much higher chlorophyll and b-carotene content in the peel, and had higher rates of ethylene production than that of normal ripening mango fruits. The activities of chlorophyllase and peroxidase in the peel of green ripening mango fruits were less than that of normal ripening mango fruits. This suggests that the nonchanges of the peel colour of green ripening mango fruits may be due to low activity of chlorophyllase and/or peroxidase activity rather than low ethylene production.