title: Mango ripening--chemical and structural characterization of pectic and hemicellulosic polysaccharides.
abstract: Ripening of mango is characterized by a gradual, but natural softening of the fruit, which is due to progressive depolymerization of pectic and hemicellulosic polysaccharides with significant loss of galactose, arabinose and mannose residues at the ripe stage. Structural characterization employing permethylation followed by GC-MS analysis, IR and 13C NMR measurements revealed the major CWS fractions of both unripe and ripe mangoes to be of variable molecular weights and having a 1,4-linked galactan/galacturonan backbone, which is occasionally involved in side chain branches consisting of single residues of galactose and arabinose or oligomeric 1,5-linked arabinofuranose residues linked through 1,3-linkages; whereas the major hemicellulosic fractions of unripe mango to be of xyloglucan-type having 1,4-linked glucan backbone with branching by non-reducing terminal arabinose and xylose residues.
authors.affiliation: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570020, India.
authors.forename: Hosakote M
authors.initials: HM
authors.lastname: Yashoda
authors.forename: Tyakal N
authors.initials: TN
authors.lastname: Prabha
authors.forename: Rudrapatnam N
authors.initials: RN
authors.lastname: Tharanathan
mesh_terms: D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D031022:Mangifera / Q000737:chemistry* / Q000378:metabolism; D015394:Molecular Structure; D010368:Pectins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D011134:Polysaccharides; C007916:hemicellulose; D010368:Pectins