Pectin changes during the development of mango fruit cv Dashehari

SummaryIn the developing mango fruit cv Dashehari, average fruit weight, moisture, Ca, alcohol-insoluble solids (AIS) and the pectin fractions (water, ammonium oxalate and alkali soluble) were estimated up to maturity and ripening. The Ca content decreased in the early stages, but with approaohing maturity became constant. There was a marked increase in AIS until maturity (70;days) and after 100 days decreased markedly in ripe fruit. Water soluble-pectin increased up to ripening but the alkali-soluble fraction decreased after a maximum at 70 days. The ammonium oxalate-soluble fraction was maximal at 70 and 80 days afterr fruit set. Total pectins showed no increase after 70 days except in the ripe fruit. Increasing quantities-of Ca were apparently released into the fruit flesh causing loss of texture and consequent softening.