Mango ripening: changes in cell wall constituents in relation to textural softening

Ripening of mango (Mangifera indica L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and hemicelluloses fr...

Ausführliche Beschreibung