Evaluation of softening and associated enzyme activities during the ripening of coated ‘Manila’ mangoes

SummaryA hydrophobic coating formulated with maltodextrins, carboxymethylcellulose, propyleneglycol and a mixture of sorbitan esters was applied to pre-climacteric ‘Manila’ mangoes. The coated fruit were stored for 20 d at 25°C and 80–85% r.h. Changes in mesocarp hardness, as well as pectinesterase (PE), polygalacturonase (PG) and cellulase (Cx) activities were determined. Results during the first 8 d of storage showed evidence that fruit treated with the coating suffered less mesocarp softening along with concomitant reductions of PG and Cx activities, than did control fruit. After the initial storage period, activity of PG increased steadily during further ripening of coated fruit.