Effect of stage of maturity, ripening and storage on antioxidant content and activity of Mangifera indica L. var. Manjira
Himani Joshi, Aparna Kuna, Metra Naga Lakshmi, M Shreedhar, A Kiran Kumar
The present study was carried out to appraise the antioxidant potential of Manjira variety of mango in which comparison of two stages of maturity (commercial maturity: 7 to 9°brix and physiological maturity: 9 – 11°brix) of the mango cultivar and three different ripening processes (control ripening, 100ppm ethylene ripening and 150ppm ethylene ripening) was done. The antioxidant activity of the mango was measured through various in vitro assays such as total antioxidant activity, reducing power, DPPH, FRAP, superoxide radical scavenging activity and H2O2 scavenging activity. Overall, fruit without any ethylene treatment exhibited highest reducing power, H2O2 scavenging activity and DPPH activity, followed by 100ppm ethylene treated mangoes which had highest total antioxidant activity, superoxide radical scavenging activity, FRAP. 150ppm ethylene treated mangoes also had good reducing power, superoxide radical scavenging activity and DPPH activity but the fruits were very soft on 12th day of storage and could not be stored beyond. Control mangoes and 100ppm ethylene treated mangoes which were harvested at 7 to 9°brix maturity stage had higher antioxidant values indicating that mangoes when harvested at 7 to 9°brix maturity stage would provide high antioxidant potential.