Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content

Abstract

Data in this article presents fatty acid composition of three mango cultivars; Alphonso, Pairi and Kent through fruit development and ripening. Change in the ω-6 and ω-3 fatty acids level during mango fruit development and ripening is depicted. Also, data on aroma volatile ‘lactones’ composition from pulp and skin tissues of these cultivars at their ripe stage, respectively is provided. Statistical data is also shown, which correlates modulation in lactone content with that of fatty acid composition and content during fruit development and ripening in all the three mango cultivars.

Proteomic and metabolomic study of wax apple (Syzygium samarangense) fruit during ripening process

“…The saturated fatty acid was accumulated more in mature wax apple compared to the earlier stage. The saturated fatty acid was also recorded to be higher during mango development process . It could be due to the enhancement in oxidative stability, which usually occurs during fruit development .…”

Effect of Media Components and Growth Conditions for Improved Linoleic Acid Production by Beauveria Species

“…Fatty acid methyl esters (FAME) were prepared according to Deshpande et al (). Of the finely crushed fungal tissue, 100 mg (wet biomass) was used as the starting material for the preparation of FAME, and 100 μL of chloroform was used for reconstituting the samples (Nasr et al, ).…”

“…The program used for the analysis was: temperature gradient of 130°C hold for 5 min; raised to 230°C by 20°C min −1 ; final hold at 230°C for 20 min, inlet temperature of 250°C. Helium was used as the carrier gas (with flow rate of 1 mL min −1 ), with a 1/10 split ratio and 1 μL of sample injection volume (Deshpande et al, ). For authentication, 14–24 carbon‐containing FAME standards (Sigma‐Aldrich) were used.…”

“…All the values were mentioned in ±SE. A P value ≤ 0.05 was considered for the test of significance (Deshpande et al, ).…”

Comportamiento de características fisicoquímicas durante la maduración del mango Tommy Atkins luego de cosechado

“…La parte comestible del fruto total corresponde entre el 60 y el 75%, el componente mayoritario es agua en un 84%, el contenido de azúcar varía entre el 10-20%, dependiendo del grado de maduración y la proteína se encuentra en 0,5%. El ácido predominante es el ácido cítrico, aunque también se encuentra el ácido málico, succínico, urónico y oxálico en menores cantidades(Jagtiani et al 1988;Deshpande et al 2016). La semilla del mango abarca del 9 al 27%, aproximadamente, del peso total de la fruta, el color de la pulpa y el pellejo varían con la madurez, como también su contenido de carotenoides(Ratthaphol et al 2016).…”