Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical papers
Changes in Physical and Chemical Properties during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic Greenhouse
ジャーナル フリー

2000 年 6 巻 4 号 p. 299-305


The changes in physical and chemical properties during maturation of ‘Irwin’ mango fruit were examined. The fruit used in this experiment was cultured in a plastic greenhouse {temperature: winter, min. 5°C (room) and 13°C (soil); summer, max. 39°C (room) and 30°C (soil)}, and harvested approximately at 10 (Sample I), 13 (Sample II), 16 (Sample III) and 19 (Sample IV) weeks after flowering, 1995. The weight and size of the fruit, total soluble solids, respiratory rate, and Hunter L and a values of the fruit surface increased during maturation. These increases were remarkable in Sample IV. However, the flesh firmness decreased gradually as the fruit matured. Citric acid was more abundant than malic acid, and the former decreased gradually in Sample, IV while the latter was nearly constant. Of free sugars, fructose and sucrose increased during maturation, and the latter dramatically increased in Sample IV. Thus, fructose, which was the predominant free sugar in Sample I, was replaced by sucrose in Sample IV. Furthermore, AIS (alcohol insoluble solid), starch and pectin increased and attained a maximum in Sample III but they decreased to a minimum in Sample IV. Amylase activities increased roughly in line with fruit maturation, reaching a maximum in Sample IV. It may be quite logical to consider that there are similarities in the patterns of change in flesh firmness, respiratory rate, organic acid and sugar content during fruit maturation without considering distinctions of cultivar, conditions or cultivation environment.

© 2000 by Japanese Society for Food Science and Technology
前の記事 次の記事