Pectic polysaccharides during ripening of mango ( Mangifera indica  L) | Zendy

Prasanna V | Zendy; Yashoda HM | Zendy; Prabha TN | Zendy; Tharanathan RN | Zendy

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Pectic polysaccharides during ripening of mango ( Mangifera indica L)

Author(s) -

Prasanna V,

Yashoda HM,

Prabha TN,

Tharanathan RN

Publication year - 2003

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.1522

Subject(s) - ripening , pectin , chemistry , mangifera , pectinase , arabinogalactan , polysaccharide , pectinesterase , climacteric , food science , botany , biochemistry , enzyme , biology , genetics , menopause

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 168 mg% 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 containing more 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. Copyright © 2003 Society of Chemical Industry

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