Smith Mango
By: Anonymous

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Chemical and biochemical changes in lippens and smith mango cultivars stored at 12oC and 85-90%% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. The quantity of extractable proteins decreased from smith mangoes revealed 3 isoenzymes of POD. The isoenzyme pattern of POD of lippens mango extracts was quite different, showing 4 bands in additions to the above mentioned 3 characteristic bands of smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insights into the ripening process

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Translations: スミスマンゴー, سميث مانجو, 스미스 망고, סמית מנגו, Смит манго, Smith mangga, स्मिथ मैंगो, Smith, Mango, Сміт Манго, 史密斯芒果, Смит Манго, Smith, Mango, Смит Манго