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Master's Dissertation
DOI
10.11606/D.9.2000.tde-11022015-081839
Document
Author
Full name
Ana Paula Fioravante Bernardes Silva
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2000
Supervisor
Committee
Cordenunsi, Beatriz Rosana (President)
Lajolo, Franco Maria
Vieites, Rogerio Lopes
Title in Portuguese
Perfil de carboidratos de diferentes cultivares de manga durante o desenvolvimento e amadurecimento
Keywords in Portuguese
Alimentos de origem vegetal
Carboidrato
Enzima
Manga
Abstract in Portuguese
A manga é um fruto ainda considerado exótico, onde quase tudo relativo ao seu amadurecimento está por ser esclarecido. Pouco se conhece da sua fisiologia e bioquímica pós colheita. Os objetivos deste trabalho foram avaliar algumas variedades de mangas durante o crescimento e amadurecimento; quanto aos açúcares solúveis, amido e ácido ascórbico; a atividade das enzimas sacarose-fosfato sintase e sacarose sintase durante este mesmo período na manga Van Dyke e o perfil de respiração e etileno das variedades Van Dyke, Tommy Atkins e Haden após a colheita. Os resultados mostraram que os perfis dos açúcares solúveis relativos ao adoçamento e seu metabolismo são altamente dependentes do cultivar e da maturidade fisiológica da manga. A sacarose foi o açúcar predominante em todas as variedades analisadas, sendo que o maior valor encontrado foi de aproximadamente 5% na manga Van Dyke. A frutose foi a hexose predominante na manga madura, e sua relação com a glicose variou de 2,5 a 48 vezes. Os teores de amido existentes quando a manga é colhida, independente da variedade, são muito baixos, menores que 3,0%. As enzimas ligadas ao metabolismo da sacarose, saca rose-fosfato sintase (SPS) e sacarose sintase (SS), tiveram a atividade aumentada na fase de amadurecimento pós colheita no cultivar Van Dyke. O teor de ácido ascórbico, na maioria das variedades diminuiu antes da colheita, exceto a manga Keitt e a manga Tommy Atkins, sendo esta a que apresentou maior teor de ácido ascórbico no fruto maduro. Não houve produção de etileno após o ponto de colheita, e foi encontrado mais de um pico de respiração nas mangas Haden e Van Dyke, resultado atípico de outros frutos climatéricos.
Title in English
Different carbohydrate profile of mango cultivars during development and maturation
Keywords in English
Carbohydrate
Enzyme
Mango
Plant foods
Abstract in English
The mango ripening process and the associated physiological and biochemical changes is still poorly known. Also is unknown if the bulk of sugar is accumulated prior or after the onset of ripening. The aim of this work was to evaluate the soluble sugars, starch and ascorbic acid content during the growth and ripening of several mango varietes. The sucrose-phosphate synthase (SPS) and sucrose synthase (SS) activities were evaluated in Van Dyke mango variety. The post harvest respiration and ethylene profiles of the Van Dyke, Tommy Atkins and Haden varieties were analyzed after harvesting. The results shown that the changes on total sugar profiles were highly dependent on the cultivar and physiogical maturity. Sucrose was the predominant sugar in ali analyzed varieties. The fructose amount was 2,5 to 48 times higher than glucose being the predominant hexoses in ripe fruit. The starch content of any variety of harvested mango is too low, with values under 3,0%. The sucrose related enzymes (SPS and SS), showed an increasing activity during the post-harvest ripening of Van Dyke's cultivar. For most varieties, the ascorbic acid content decreased before the harvest point, except for Keitt and Tommy Atkins mangos. The highest ascorbic acid content was found in the ripened Tommy fruit. One increase in the ethylene was not detected after harvesting. More than one respiration peak was detected for Haden and Van Dyke's varieties, this result is different of the other climacteric fruit's one.
 
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AnaPaulaFBSilva_M.pdf (918.58 Kbytes)
Publishing Date
2015-02-11
 
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