Free Standard AU & NZ Shipping For All Book Orders Over $80!
Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Starch degradation in 'Kensington' mango fruit following heat treatments

K. K. Jacobi, S. E. Hetherington and E. A. MacRae

Australian Journal of Experimental Agriculture 42(1) 83 - 92
Published: 14 February 2002

Abstract

Changes in carbohydrate metabolism of ‘Kensington’ mango fruit from 2 major production regions in Queensland were measured after conditioning fruit with hot air at 40°C for 0, 2, 4, 8 and 16 h or at 22°C for 16 h (control) followed by hot-water treatment at either 45°C fruit-core temperature for 30 min or 47°C fruit-core temperature held for 15 min. Advancing physiological maturity of ‘Kensington’ mango fruit was correlated with increased starch concentration within the mesocarp. An α-amylase inhibitor was present in unripe ‘Kensington’ mesocarp. α-Amylase activity was promoted by conditioning fruit at 40°C for 8 h, and this enhanced enzyme activity persisted until the fruit were ripe. Consequently, starch degradation was accelerated and the concentration of total soluble solids was higher in fruit conditioned at 40°C for 8 h than in fruit left at the lower temperature of 22°C for 16 h or not conditioned. Immediately on removal of fruit from hot-water treatment, activities of α-amylase and phosphorylase were inhibited. This inhibition was correlated with higher starch concentration and starch layer and starch spot injuries in these fruit. A positive correlation was also found between increased sucrose concentration and greater starch loss in 40°C conditioned ‘Kensington’ fruit. It is proposed that increased sugar concentration in the mesocarp increased the level of fruit heat tolerance.

https://doi.org/10.1071/EA00164

© CSIRO 2002

Committee on Publication Ethics


Export Citation Get Permission

View Dimensions