EFFECT OF BAGGING ON THE COMPOSITION OF CARBOHYDRATE, ORGANIC ACID AND CAROTENOID CONTENTS IN MANGO FRUIT
The effect of fruit bagging on the content of carbohydrate, organic acid and carotenoid in ripening mango of cvs. Chinhuang, Baixiangya, Hongyu and Guifei was investigated by high performance liquid chromatography (HPLC). Fruit bagging enhanced the contents of both total carbohydrate and total carotenoid, but reduced the content of total organic acid in fruit of all the tested varieties. The composition of carbohydrate, carotenoid and organic acid were not affected by fruit bagging. Bagged fruits of all the tested varieties had higher content of ascorbic acid, quinin acid, β-carotene, xanthophyll and lycopene and each constituent of carbohydrate than the control fruit. The proportions of ascorbic acid, quinin acid, β-carotene and lycopene were all raised by fruit bagging. Content and/or proportions of other compositions of carbohydrate, organic acid and carotenoid in mango fruit varied with tested cultivars and constituent types. The resulted suggested that fruit bagging can improve the internal quality of mango.
Jia-Ju Zhao, , Jia-Bao Wang, , Xin-Chun Zhang, , Huan-Ling Li, and Zhao-Yin Gao, (2013). EFFECT OF BAGGING ON THE COMPOSITION OF CARBOHYDRATE, ORGANIC ACID AND CAROTENOID CONTENTS IN MANGO FRUIT. Acta Hortic. 992, 537-542
carotenoid, fruit bagging, Mangifera indica L., organic acid, fruit quality