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標題: Change in Carbohydrates of Developing Mango (Mangifera indica L.) Flesh
作者: 莊忠益
Chuang-I Chung
Yau-Shiang Yang
關鍵字: Mango;芒果;Fruit;Carbohydrates;果實;碳水化合物
Project: 興大園藝, Volume 25, Issue 2, Page(s) 1-14.
Horticulture NCHU, Volume 25, Issue 2, Page(s) 1-14.

Changes in characteristics of the ,'Local','Irwin' and 'Haden' mango (Mangifera indica L. )fruit during development were studied.
The growth of mango fruit showed a simple sigmoidal curve. There was a continuous increase in fruit weight as its growth advanced, the growth rate was high in the early stage and declined when fruit were near mature. The water content of fruit flesh increased slightly in the early growth stage and then gradually decreased until harvest. The acidity of fruit also increased in the early growth stage and reached a maximum in the fast growth stage, and then declined to very low levels at harvest. Starch accumulation was slow in the early growth stage. In the 'Irwin' and 'Haden' varieties, starch began to rapidly accumulate from the onset of the fast growth stage, while the 'Local'mango started to accumulate starch from the middle of the fast growth stage. The 'Local','Irwin' and 'Haden' fruit contained mainly reducing sugars before ripening, while non-reducing sugars became the predominant sugars during ripening.
The carbohydrate contents were different in various portions of fruit flesh. The outer portion of fruit flesh had higher starch content than the inner portion. There was a variation in the degree of ripening in various portions of flesh. Ripening of mango was in the inner tissue and progressed outward.
ISSN: 0255-5921
Appears in Collections:第25卷 第02期

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