Changes in peel pigmentation during ripening of mango fruit (Mangifera indica var. Tommy Atkins)

Abstract

SUMMARYThe pigments in the peel of Tommy Atkins mango were analysed at six stages during ripening at 22 oC. The loss of green colour and the development of yellow colouration was associated with an almost complete loss of chlorophyll and an increase in carotenoids. Anthocyanin content showed a slight decrease during ripening. An ultrastructural study showed plastids in green fruit with a well developed grana network system. On ripening the chloroplasts underwent extensive disorganisation which was associated with the development of large osmiophilic globules.

Nondestructive Evaluation of Anthocyanin Concentration and Soluble Solid Content at the Vine and Blossom Ends of Green Mature Mangoes during Storage by Hyperspectral Spectroscopy

“…However, the storage period did not affect the variability of the measured data. Medlicott et al (1986) reported a decrease in anthocyanin during storage. The results of the current study differ from the previous report.…”

“…This result differed from the trends observed for anthocyanin and SSC. However, Medlicott et al (1986) reported that chlorophyll decreases during postharvest ripening. Therefore, the trends shown in Fig.…”

“…4 agreed with the result in the previous report. According to the results of two-way ANOVA (Table 2), and Subramanyam, 1973) and chlorophyll decreases (Medlicott et al, 1986) over time, suggesting that changes in SSC may be associated with changes in chlorophyll concentration.…”

“…Furthermore, nondestructive prediction of SSC, one of the most important fruit qualities, was attempted with the hyperspectral camera. These contents change during storage owing to enzymatic activities (Medlicott et al, 1986;Saranwong et al, 2004).…”

Mango

“…b-Carotene, xanthophyll esters and xanthophylls are the principal carotenoids in the peel of mango fruit (Lizada 1993). The carotenoid level in skin increases during ripening with a gradual decrease in the anthocyanin in 'Tommy Atkins' mangoes (Medlicott et al 1986a). Anthocyanidin hexoside, quantified as peonidin-3-O-glucoside, has been tentatively identified as a major anthocyanin in skin of red coloured mango cultivars (Berardini et al 2005) which is in contrast to peonidin-3-galactoside reported previously (Proctor & Creasy 1969).…”