Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures
Figure 4
Changes in activity of different enzymes during ripening of mango fruits stored at −10, 4, and 30 ± 1°C for 12 days. (a) -Mannosidase; (b) -glucosidase; (c) -hexosaminidase; (d) comparison of the activities of four glycosidases (-mannosidase, -galactosidase, -hexosaminidase, and -glucosidase) stored at 30 ± 1°C for 12 days. Each value represents the mean of three replicates and error bars represent standard deviation (SD).
