Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits

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Abstract
Chemical and biochemical changes in Lippens and Smith mango cultivars stored at 12°C and 85–90% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. In a parallel way, the quantity of extractable proteins decreased from preclimacteric to ripe or senescent fruits. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed three isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was quite different, showing four faster moving bands in addition to the above mentioned three characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insight into the ripening process.