
%0 Journal Article
%A Jacobi, K. K. 
%A Hetherington, S. E. 
%A MacRae, E. A. 
%T Starch degradation in 'Kensington' mango fruit following heat treatments
%J Australian Journal of Experimental Agriculture
%D 2002/02/13
%V 42
%N 1
%P 83-92
%K 
%R https://doi.org/10.1071/EA00164
%U https://www.publish.csiro.au/paper/EA00164 
%X Changes in carbohydrate metabolism of &#8216;Kensington&#8217; mango fruit from 2 major production regions in Queensland were measured after conditioning fruit with hot air at 40&#176;C for 0, 2, 4, 8 and 16 h or at 22&#176;C for 16 h (control) followed by hot-water treatment at either 45&#176;C fruit-core temperature for 30 min or 47&#176;C fruit-core temperature held for 15 min. Advancing physiological maturity of &#8216;Kensington&#8217; mango fruit was correlated with increased starch concentration within the mesocarp. An &#945;-amylase inhibitor was present in unripe &#8216;Kensington&#8217; mesocarp. &#945;-Amylase activity was promoted by conditioning fruit at 40&#176;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&#176;C for 8 h than in fruit left at the lower temperature of 22&#176;C for 16 h or not conditioned. Immediately on removal of fruit from hot-water treatment, activities of &#945;-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&#176;C conditioned &#8216;Kensington&#8217; fruit. It is proposed that increased sugar concentration in the mesocarp increased the level of fruit heat tolerance. 
