COMPOSITIONAL CHANGES IN CELL-WALL POLYMERS DURING MANGO FRUIT RIPENING

Softening of mango fruit has been investigated by analysis of ripening related changes in the composition of the fruit cell walls. There is an apparent overall loss of galactosyl and deoxyhexosyl residues durin g ripening, the latter indicating degradation of the pectin component of the wall. The loss of galactose appears to be restricted to the che lator soluble fraction of the wall pectin, whilst loss of deoxyhexose seems to be more evenly distributed amongst the pectin. The chelator s oluble pectin fraction is progressively depolymerised and becomes more polydisperse during ripening. These changes are similar to those occu rring in other fruit and are related to the action of wall hydrolases during ripening.