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Correlation of Carbohydrate Content with the Changes in Amylase, Invertase and ß-galactosidase Content of Ripe Mango Pulp During Storage Under Different Temperatures

M.M. Rahman
BCSIR Laboratories, Rajshahi, Bangladesh

N. Absar
Department of Biochemistry, Rajshahi University, Rajshahi, Bangladesh

Abstract/ Executive Summary:

Two good quality mango cultivars namely Fazli and Khirshapat, harvested at the full mature stage i.e. beginning of ripening, have been stored at -5°C, 4°C and 25±2°C for 10 days and the changes in the content of invertase, amylase, ß-galactosidase, starch, total sugar, reducing sugar and non-reducing sugar of the pulp were analyzed after 2-days regular interval of time. The activities of all the enzymes examined in the study were found to be higher in mango pulp at 25°C as compared to those in 4°C or -5°C. The activities of amylase and invertase decreased after 8-days of storage while that of ß-galactosidase increased with the increasing days of storage of mature mango. Total sugar and non-reducing sugar content of mango increased gradually while starch content was decreased sharply with the increasing days of storage of mature mango. Changes in carbohydrate during storage of mango were found to be associated with the content of amylase, invertase and ß-galactosidase. At -5°C storage the enzymes as well as carbohydrate content of mango pulp changed slightly upto 4-days and thereafter the enzyme became fully dormant.

Keywords: Mango, Amylase, Invertase, ß-galactosidase, Starch, Sugars

Location: Bangladesh Horticultural Research Station, Kazla, Rajshahi.

Start Date: 10-07-1999

End Date: 20-09-1999

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

A study on the changes in the content of carbohydrate and the activities of amylase, invertase and ß-galactosidase during storing under different temperature.

Methodology:

Two varieties of mango namely, Fazli and Khirshapat were selected for the present study. The mangoes were collected from Bangladesh Horticultural Research Station, Kazla, Rajshahi. Preparation of crude enzyme extract: Mango pulp (10 g) was grinded in a mortar with cold 0.1 M phosphate buffer of respective pH (for amylase, pH 6.7 and for invertase, pH 7.0), 0.1 M Na-citrate buffer pH 4.6 for ß-galactosidase and finally crushed into paste using a homogenizer. The temperature was maintained at 4°C by putting ice in the outer chamber of the homogenizer. The suspension was then filtered through few layers of cheese cloth in the cold room. The filtrate was collected and clarified further by centrifugation in a refrigerated centrifuge at 8,000 r.p.m. for 15 minutes at 4°C. Assay of amylase, invertase and -galactosidase activities: Amylase activity was assayed by the method described in Laboratory Manual in Biochemistry (Jayaraman, 1981). One percent starch solution was used as substrate (1 gm in 100 ml of 0.1 M phosphate buffer, pH 6.7). The amylase activity was measured by estimating the release of amount of maltose calculated from the standard curve prepared with maltose. One unit of amylase activity was defined as the amount required for liberating 1 mg of maltose in 15 minutes at 37°C.

Source of Information: Bangladesh J. Agril. Sci. 29(2): 197-204, July, 2002

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The changes in content of starch, total sugar, non-reducing sugar and reducing sugar show good correlation with the content of carbohydrate splitting enzymes such as amylase, invertase and ß-galactosidase in mango-pulp with the increasing days of storage of mature mango after harvest. From the conducted experiments, it was observed that the Fazli variety was more effective than the Khirshapat variety.

Knowledge Management: Journal