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dc.contributor.authorVithana, Mekhala
dc.contributor.authorSingh, Zora
dc.contributor.authorJohnson, Stuart
dc.date.accessioned2019-02-19T04:17:58Z
dc.date.available2019-02-19T04:17:58Z
dc.date.created2019-02-19T03:58:25Z
dc.date.issued2019
dc.identifier.citationVithana, M. and Singh, Z. and Johnson, S. 2019. Regulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review. Journal of the Science of Food and Agriculture.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/74749
dc.identifier.doi10.1002/jsfa.9628
dc.description.abstract

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.

dc.publisherJohn Wiley and Sons Inc.
dc.titleRegulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review.
dc.typeJournal Article
dcterms.source.issn1097-0010
dcterms.source.titleJournal of the Science of Food and Agriculture
curtin.departmentSchool of Molecular and Life Sciences (MLS)
curtin.accessStatusFulltext not available
dc.date.embargoEnd2020-02-05


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