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Study on the Development of Mango (Mangifera Indica L.) Fruit Quality Characteristies

Author: ZhaoJiaJie
Tutor: WangJiaBao
School: Hainan University
Course: Agricultural biotechnology
Keywords: mango quality sugar organic acids carotenoid related enzyme in sugar metabolism related enzyme in acid metabolism
CLC: S667.7
Type: Master's thesis
Year: 2010
Downloads: 156
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Abstract

Mango (Mangifera indica L.) is department of Anacardiaceae and is also tropical fruit trees,which is top five fruits with citrus, bananas, grapes, apples in the world and known as the "king of tropical fruit". While the mango industry in China is relatively backward than other countries,such as the confusion species varieties of chaos, production instability and poor quality etc,which seriously constraint international trade and lower the competitiveness of our mango industry. Moreover few reports about mango quality system research were seen in our country.Therefore, Studying of the quality of composition and formation rules and puting forward some technical measures based on the condition in order to improve fruit qualit is necessary for healthy development of China’s mango industry.expectations for the Qiang Lai’s mango breeding and Pinzhi control provide theoretical basis. The main results are as follows:1.Three kinds of carbohydrate, eleven kinds of organic acid and four kinds of carotenoid were detected in mango fruit. The compositions of the carbohydrates were fructose, glucose and sucrose. The compositions of organic acid were oxalic acid、tartaric acid、quinin acid、malic acid、ascorbic acid、lactic acid、α-ketoglutaric acid、citric acid、fumaric acid, succinic acid and gallic acid and the main carotenoid components were violaxanthin、β-carotene、lutein and lycopene. Sucrose, malic acid, and violaxanthin were the major compositions of carbohydrate, the sugars, organic acids and carotenoid content in different varieties of mango fruit were significantly different, but the contents of total sugar, total carotenoids and total organic acid showed no significant difference between them.2.There were significantly different from different fruit qualities. The gray relational analysis show that "Liuxiang" had the best comprehensive quality among the 57 mango varieties. Mango with green peel had higher SC content in their fruits than those with red skin, and had higher TSS/TA and SC/TA ratio than those with red or yellow skin during its ripening. Polyembryo varieties had higher SC content in ripening fruit than monoembryo types. Correlation analysis revealed that SC content had markedly or significantly positive correlation with TSS or carotenoid content, respecitvely. Content of TA had significantly negatively correlation with TSS/TA and SC/TA ratio. All of fructose,sucrose and total sugar; violaxanthin andβ-carotene and total carotenoids; malic acid and citric acid and total acid showed a significant positive correlation, respectively,tartaric acid and a-ketoglutarate acid and total acid are significantly negative related.3."jinhuang"Mango fruit quality from different producing areas are better in Yunnan Baoshan and Fujian Jinningian are poor; "guifei" of Ledong are better than Sanya in Hainan; "tainonglhao"of Guangxi Nanning are better than Zhanjiang. 4.The quality were improved when use of peptides and bagging on fruit quality of mango and total soluble sugar, soluble solids, sugar acid ratio, violaxanthin, P-carotene, lutein, lycopene and total carotenoid content of Mango fruit are significantly increasing and titratable acid, malic acid, citric acid and total organic acid content are lower.5.The sugar and total sugar content of mango showed increased firstly and then decreased. Mango fruit mainly accumulate fructose in the fruit development process and accumulate sucrose during ripening of fruit, most of the stages of fruit development and ripening process, gold Huang fructose, glucose and total sugar content are higher than other varieties. At maturity, fructose and AI, NI are extremely significant correlation and sugar with the SPS was extremely significant correlation.The coefficients are as high as 0.9574 **;the sucroses are significantly correlated with SS, while glucose with SS had no significant correlation.Malic acid and citric acid are the main organic acids of mango and malic acid content is always higher than citric acid content during fruit development and ripening process.In the fruit development stage, total acid content of the concubine are higher than other varieties, in the post-mature stage, total acid content of the ruby are higher than other varieties. During fruit development, NAD-MDH, NADP-MH, CS, and PEPC activity increased firstly and then decreased and peak activity time and peak height are deffrent due to enzyme types and varieties. NAD-MDH activity is consistent with malic acid content during the growth process of mango and malic acid content with it has great relevance and the correlation coefficients are up to 0.8148**; CS activity is consistent with the citric acid content during the whole growth process and it is also significantly correlated with citric acid content and correlation coefficients are up to 0.8334**, the correlation of NADP-ME and PEPC and malic acid content was not significant.The lutein and violaxanthin content of mango fruit decreased in the early development and violaxanthin content increased rapidly,while the content of lutein decreased sharply.Theβ-carotene and lycopene content increased firstly and then decreased in the ripening period. the highest total carotenoid content of mango are "jinhuang "and concubine second and ruby minimum in fruit development and ripening process.

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