Modulation of mango ripening by chemicals: physiological and biochemical aspects

Abstract

During ripening, fleshy fruits undergo textural changes that lead to loss of tissue firmness and consequent softening due to cell wall dismantling carried out by different and specifically expressed enzymes. The effect of various chemical treatments on the ripening of mango fruit (Mangifera indica) was investigated at physiological and biochemical level. Based on changes in respiration, firmness, pH, total soluble sugar and a cell wall degrading enzyme pectate lyase (PEL) activity, treatment with 1-methylcyclopropene (1-MCP), silver nitrate (AgNO3), gibberlic acid (GA3), sodium metabisulphite (SMS) and ascorbic acid led to delaying of ripening process while those of ethrel and calcium chloride (CaCl2) enhanced the process. PEL of mango was found to be inhibited by certain metabolites present in dialysed ammonium sulphate enzyme extract as well as EDTA. Mango PEL activity exhibited an absolute requirement for Ca2+ and an optimum pH of 8.5.

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Acknowledgements

The financial assistance from the Department of Biotechnology (DBT), New Delhi, India (in the form of DBT-JRF to Rupinder Singh) and DST (YS-Fast Track to Neelam Pathak) are gratefully acknowledged. We are also thankful to DST-FIST and CSIR for their support in the form of infrastructural facilities.

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Correspondence to Upendra N. Dwivedi.

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Singh, R., Singh, P., Pathak, N. et al. Modulation of mango ripening by chemicals: physiological and biochemical aspects. Plant Growth Regul 53, 137–145 (2007). https://doi.org/10.1007/s10725-007-9211-1

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Keywords

  • Fruit-ripening
  • Pectate lyase
  • Softening
  • 1-MCP
  • Mangifera indica