Differential Softening and Physico-Chemical Changes in the Mesocarp of Ripening Mango Fruit

Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh‐cut mangos

“…Consistent with a previous study, the softer texture of the inner flesh as compared to the outer flesh indicates that ‘Tommy Atkins’ mangos initiate softening from the center (near the seed), spreading out to the outer part of the flesh (near the cheek), similar to ‘Keitt’, ‘Haden’, ‘Harumanis’, ‘Kensington’ and ‘Mulgoa’ mangos . The difference in firmness between inner and outer flesh was previously found by other authors to become less pronounced as the fruit ripens and also to depend on the mango cultivar, with larger differences observed in ‘Harumanis’ and ‘Mulgoa’ mangos than in ‘Haden’ and ‘Kensington’ mangos . Mitcham and McDonald also reported that ‘Keitt’ mangos remained firm longer than ‘Tommy Atkins’ mangos during ripening .…”

“…In this study we did not detect the difference in SSC, TA and SSC/TA ratio between inner and outer mango flesh. However, Chaplin et al reported significantly higher SSC and lower TA for inner flesh than outer flesh, indicating the ripening of the fruit from the inner flesh outward …”

Identification and analysis of lignin biosynthesis genes related to fruit ripening and stress response in banana (Musa acuminata L. AAA group, cv. Cavendish)

“…As the main component of dietary fiber, lignin content in fruit has a great impact on fruit quality. During fruit ripening, a large number of degradation of cell wall substances lead to the destruction of cell wall structure and increase the cell gap and the soft in pulp ( Chaplin et al., 1990 ). During fruit development and ripening, we found that 49 genes of lignin synthesis were expressed (RPKM>5), accounting for 47.11% (104 of the total), 24 genes were highly expressed (RPKM>50), accounting for 23.08%, and MaC3H2 and MaCCR-like7 were constitutively expressed (RPKM>30) at all the time points.…”