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Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybridmangoes at 4-day regular intervals during storage at −10∘C, 4∘C, and 30 ± 1 ∘C. T...

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Main Authors: Hossain, M.A, Rana, M.M, Kimura, Y., Roslan, H.A
Format: Article
Language:English
Published: Hindawi Publishing Corporation 2014
Subjects:
S Agriculture (General)
SB Plant culture
Online Access:http://ir.unimas.my/id/eprint/4423/1/Md.%20Anowar.pdf
http://ir.unimas.my/id/eprint/4423/
http://www.hindawi.com/journals/bmri/2014/232969/
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spelling my.unimas.ir.44232022-01-26T01:04:38Z http://ir.unimas.my/id/eprint/4423/ Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures Hossain, M.A Rana, M.M Kimura, Y. Roslan, H.A S Agriculture (General) SB Plant culture As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybridmangoes at 4-day regular intervals during storage at −10∘C, 4∘C, and 30 ± 1 ∘C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase, Hindawi Publishing Corporation 2014 Article PeerReviewed text en http://ir.unimas.my/id/eprint/4423/1/Md.%20Anowar.pdf Hossain, M.A and Rana, M.M and Kimura, Y. and Roslan, H.A (2014) Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures. BioMed Research International. http://www.hindawi.com/journals/bmri/2014/232969/
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic S Agriculture (General)
SB Plant culture
spellingShingle S Agriculture (General)
SB Plant culture
Hossain, M.A
Rana, M.M
Kimura, Y.
Roslan, H.A
Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
description As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybridmangoes at 4-day regular intervals during storage at −10∘C, 4∘C, and 30 ± 1 ∘C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,
format Article
author Hossain, M.A
Rana, M.M
Kimura, Y.
Roslan, H.A
author_facet Hossain, M.A
Rana, M.M
Kimura, Y.
Roslan, H.A
author_sort Hossain, M.A
title Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
title_short Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
title_full Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
title_fullStr Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
title_full_unstemmed Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
title_sort changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures
publisher Hindawi Publishing Corporation
publishDate 2014
url http://ir.unimas.my/id/eprint/4423/1/Md.%20Anowar.pdf
http://ir.unimas.my/id/eprint/4423/
http://www.hindawi.com/journals/bmri/2014/232969/
_version_ 1724078438219776000
score 13.160551

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