Enzymatic activity changes in spongy tissue: a physiological ripening disorder of 'Tommy Atkins' mango.

摘要

Healthy mango fruits (cv. Tommy Atkins) and fruits affected by spongy tissue disorder were stored for 28 days at 12deg C and 90% RH. Peroxidase, polyphenoloxidase [catechol oxidase] and phenylalanine ammonia-lyase activities were significantly higher throughout storage in fruits with spongy tissue than in healthy fruits.