Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and 30 ± 1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, __α__-mannosidase, __α__-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at 30 ± 1°C. Meanwhile polyphenol oxidase, __β__-galactosidase, and __β__-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression of __β__-galactosidase and __β__-hexosaminidase might enhance the shelf life of mango fruits. "Mango is the most widely consumed tropical fruit in the world after bananas. Global production of the mango has more than doubled in the last three decades, to around 35 million metric tons (Source: UNCTAD: United Nations Conference on Trade and Development). The mango market has grown considerably over the same time period, with the two major import markets being the United States and European Union countries. In the US, per capita mango consumption increased from 0.26 pounds/year in 1980 to 2.10 pounds/year in 2010 (source: USDA-ERS). With the increased consumption of this nutrient-rich fruit, the processed mango market has seen a similar growth, especially in fresh-cut fruit, juice and beverages, and dried products. Given such a tremendous significance of mango fruit and its processed products in the world commerce, a new book on mango technology, production, postharvest science, processing and nutrition is appropriate and timely. The work will be unique in the sense that no other book currently available in the market covers the breadth and depth of topics suggested in this proposal. It will provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption. The book will be unique in the sense that it will include coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. This value-chain approach to the topic coverage is a unique feature of this book. In the last 10 years or so, health-beneficial bioactive compounds, especially antioxidants, have emerged an important area of research; however, there are no books that cover this important aspect in mangoes"-- Provided by publisher Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit's processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.