New Zealand Journal of Crop and Horticultural Science abstracts

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Changes in pectic substances and cell wall hydrolase enzymes of mangosteen (Garcinia mangostana) fruit during storage

Sompoch Noichinda
Kitti Bodhipadma
Sasiluk Singkhornart

Department of Agro-Industrial Technology
Faculty of Applied Science
King Mongkut’s Institute of Technology
North Bangkok
Bangsue, Bangkok 10800, Thailand

Saichol Ketsa*

Department of Horticulture
Faculty of Agriculture
Kasetsart University
Chatuchak, Bangkok 10900, Thailand
email: agrsck@ku.ac.th

Abstract Mangosteen (Garcinia mangostana) fruits at mature green stage with 5% red spotting were held at room temperature (31–35°C, 84 ± 2% relative humidity (RH)) and at the storage temperature of 13°C (90 ± 2% RH). Firmness, pectin content, and activities of pectin methylesterase and polygalacturonase in the pulp (aril) were monitored every 2 days. Pulp firmness rapidly decreased at room temperature from day 0 to day 4 after storage and slightly decreased thereafter, whereas pulp firmness slowly decreased at 13°C. Water soluble pectin content in pulp increased more rapidly at room temperature than at 13°C. Insoluble pectin content in pulp decreased throughout the storage time at both storage conditions. Both pectin methylesterase and polygalacturonase activities in pulp increased more rapidly at room temperature than at 13°C. Changes in water soluble pectin and cell wall hydrolase enzymes in relation to pulp softening of mangosteen fruits are discussed.

Keywords Garcinia mangostana; firmness; pectin methylesterase; polygalacturonase

New Zealand Journal of Crop and Horticultural Science, 2007, Vol. 35: 229–233
0014–0671/07/3502–0229 © The Royal Society of New Zealand 2007
*Author for correspondence.
H05137; Online publication date 15 May 2007. Received 31 October 2005; accepted 31 May 2006

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