Keywords:Enzyme activities sucrose metabolism physical bio-chemical physiological mango a b s t r a c tThe changes in the physical, bio-chemical and physiological characteristics, and enzyme activities of sucrose metabolism during growth and development in mango fruit cv. Jinhwang were investigated. Fruit was harvested at five stages i.e., 50, 80, 110 and 140 days after anthesis (DAA). Several changes in the fruits were analyzed. The physical parameters like the fruit weight, width and length increased throughout the growth. In turn, fruit firmness, titratable acidity (TA) and starch accumulation increased during the initial growth stage and later then decreased during maturity. Total soluble solids (TSS) tended to decrease throughout fruit development. Respiration rate and ethylene production were higher at 50 DAA compared to other growth stages. Sucrose accumulation occurred later in the fruit development, however fructose was the dominant of the soluble sugars. Starch accumulation was related to the reduction of sucrose phosphate synthase (SPS), acid invertase (AI) and neutral invertase (NI) activities, whereas sucrose synthase activity was increased. Moreover, the AI and NI are the dominate enzymes that plays a major role in sugar accumulation and quality of mango fruit. Therefore, mango fruit should be harvested after physiological maturity at 110 DAA, when the fruit reach the optimum size, weight and starch content including maximum value of firmness, TSS, fructose content, minimum value of TA, low respiration rate and the lowest of ethylene production.

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The quality attributes and storage life of ‘Irwin’ mango fruit can be effectively maintained with 1-methylcyclopropene (1-MCP) application and/or chitosan coating. Mango was treated with 5 µl l-1 1-MCP for 12 h, dipped with 0.5 % chitosan, 5 µl l-1 1-MCP combine with 0.5 % chitosan and untreated (control) then stored at 10°C. Application of chitosan coating delayed electrolyte leakage (EL) while1-MCP maintained firmness, EL and extended storage life at 32 days after storage. Therefore, using application of 1-MCP in mango at 10°C is a feasible technology for maintains quality and prolongs storage life in order to expand marketability and export options.

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