MANGO FRUIT RIPENING: PHYSIOLOGY AND MOLECULAR BIOLOGY
Mango fruit has been in the focus of research for many years. Most of the research has been of a general nature and largely confined to the postharvest life of the fruit. There is a considerable amount of work on diseases, horticultural aspects and general food value and composition. However, there are few systematic biochemical studies during growth, ripening and senescence. As new techniques have become available and as research in other fruits points the way, the mango has been receiving more attention from biochemists and as of late from molecular biologists. This paper deals with the studies of some enzymes at the physiological and the molecular level in relation to the processes of mango fruit ripening and softening. This information will be analyzed in the context of the results of studies using genetic engineering in other fruits.
Gómez-Lim, M.A. (1993). MANGO FRUIT RIPENING: PHYSIOLOGY AND MOLECULAR BIOLOGY. Acta Hortic. 341, 484-499
Mangifera indica, Enzymes, Gene expression, Fruit ripening