The changes in physical, bio-chemical, physiological characteristics and enzyme activities of mango cv. Jinhwang during fruit growth and development

Figures & data

Fig. 1 The growth and development stages and peel colour of mango fruits cv. Jinhwang harvested at 50, 80, 110 and 140 days after anthesis (DAA).

Table 1 The average weight, width, length, firmness, total soluble solids (TSS), titratable acidity (TA) and pH of mango fruits cv. Jinhwang at 50, 80, 110 and 140 days after anthesis (DAA) development stages.

Treatment	Physical characteristics and chemical composition
	Weight (g)	Width (cm)	Length (cm)	Firmness (kgf)	TSS (^oBrix)	TA (%)	pH
50 DAA	22.71 d ^a	3.05 d	5.68 c	5.35 c	7.37 a	3.79 b	3.61 b
80 DAA	322.00 c	7.46 c	14.28 b	8.66 ab	6.94 b	4.63 a	3.15 c
110 DAA	604.88 b	9.22 b	17.65 a	9.25 a	7.06 ab	1.50 c	4.06 a
140 DAA	1025.87 a	10.60 a	18.39 a	8.05 b	6.09 c	1.12 c	4.02 a

a Means followed by the same letter in a column are not significantly different, but means followed by different letters in a column significantly different at the 95% a level (P≤0.05) by DMRT.

Fig. 2 Changes in soluble sugar contents (A) and starch content (B) of mango fruits cv. Jinhwang harvested at 50, 80, 110 and 140 days after anthesis (DAA). Each value is the mean of four replications and vertical bar indicate the standard error.

Fig. 3 Changes in respiration rate (A) and ethylene production rate (B) of mango fruits cv. Jinhwang harvested at 50, 80, 110 and 140 days after anthesis (DAA). Each value is the mean of four replications and vertical bar indicate the standard error.

Fig. 4 Changes in sucrose phosphate synthase activity (SPS) and sucrose synthase (SS) activities (A), acid invertase (AI) and neutral invertase (NI) activities (B) of mango fruits cv. Jinhwang harvested at 50, 80, 110 and 140 days after anthesis (DAA). Each value is the mean of four replications and vertical bar indicate the standard error.