Variation of Total Polyphenol and Polyphenol Oxidase Activity during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic House

Abstract

Variation of total polyphenol (TPP) and polyphenol oxidase activity (PPO) was investigated in ‘Irwin’ mango fruit in various color stages of development: green, purple, purplish red and red. Fruits used in this experiment were cultured in a plastic house. From each sample, six compounds in the skin and four compounds in the flesh were detected as polyphenol by thin-layer chromatography. The TPP content in the skin was 11-29 times higher than that in the flesh at various maturity stages varying during maturation. For PPO activity, much higher levels were detected in the skin and increased during maturation. The activity in the skin was 4-12 times higher than that in the flesh at various stages.