Visualization of polyphenol oxidase and phenolics distribution in mesocarp of fresh-cut mango (cv. Kent) during storage

Sharon Dea, Jeffrey K. Brecht, Cecilia Do Nascimento nunes


Sensory quality attributes are significant factors for fresh-cut fruits. The success of their commercialization is based on their safety, flavor, aroma, texture, and visual appearance. When fruits are processed (peeling, cutting, and slicing), enzymatic browning significantly increases due to the release and interaction between polyphenol oxidase (PPO) and phenolic compounds. In this study, enzymatic browning activity of mango (cv. Kent) mesocarp tissue was correlated with the incidence of browning during storage. PPO activity was tested by applying a catechol solution to different sections of the mesocarp, and color development was evaluated every minute during a 10-minute period. Total phenolic content was evaluated similarly using a Nitroso test which results in dark red color formation in the presence of phenolic compounds. PPO activity was found to be moderately uniform through the mesocarp tissue, but was more intense close to the endocarp. Phenolic compounds in the mesocarp tissue were present in higher concentrations near the endocarp and subtending the peel. Overall, the incidence of browning on the fruit cut surface was not considered to be a limiting visual quality factor for fresh-cut mango (cv. Kent) during storage.


Mangifera indica; enzymatic browning; visual quality

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283