Regulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review.
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There is a demand for feasible methodologies that can increase/ maintain the levels of health-promoting phytochemicals in horticultural produce, due to strong evidence that these compounds can reduce risk of chronic diseases. Mango (Mangifera indica L.), ranks fifth among the most cultivated fruit crops in the world, is naturally rich in phytochemicals such as lupeol, mangiferin and phenolic acids (eg. gallic acid, chlorogenic acid and vanillic acid). Yet, there is still much scope for up-regulating the levels of these compounds in mango fruit through manipulation of different pre- and postharvest practices that affect their biosynthesis and degradation. The process of ripening, harvest maturity, physical and chemical elicitor treatments such as low temperature stress, methyl jasmonate (MeJA), salicylic acid (SA) and nitric oxide (NO) and the availability of enzyme cofactors (Mg2+ , Mn2+ and Fe2+ ) required in terpenoid biosynthesis were identified as potential determinants of the concentration of health-promoting compounds in mango fruit. The effectiveness of these pre- and postharvest approaches in regulating the levels of lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit will be discussed. In general spray application of 0.2% FeSO4 30 d before harvest, harvest at sprung stage,storage of mature green fruit at 5 °C for 12 d prior to ripening, fumigation of mature green fruit with 10-5 M and/or 10-4 M MeJA for 24 h or 20 and/or 40 µL L-1 NO for 2 h upregulate the levels of lupeol, mangiferin and phenolic acids in pulp and peel of ripe mango fruit. This article is protected by copyright. All rights reserved.
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Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruitVithana, M.; Singh, Zora; Johnson, Stuart (2018)© 2018 Elsevier B.V. Mangoes are usually stored above 13 °C to avoid chilling injury. We investigated the effects of cold storage temperatures (5 and 13 °C) and durations (12 and 24 d) on the concentrations of lupeol, ...
Harvest maturity stage affects the concentrations of health-promoting compounds: Lupeol, mangiferin and phenolic acids in the pulp and peel of ripe ‘Kensington Pride’ mango fruitVithana, M.; Singh, Zora; Johnson, Stuart (2019)Mango (Mangifera indica L.) fruit is known as a good source of lupeol, mangiferin and phenolic acids. However, the effect of harvest maturity on the concentrations of these compounds in the pulp and peel of ripe ‘Kensington ...
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