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首页> 外文期刊>Food reviews international >Mango (Mangifera indica L.), 'The King of Fruits'—An Overview
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Mango (Mangifera indica L.), 'The King of Fruits'—An Overview

机译：芒果（Mangifera indica L.），“水果之王”-概述

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Mango (Mangifera indica L.) is commercially the most important fruit crop of India, accounting for > 54% of the total mango produced worldwide. Over 30 different varieties of mango are grown, the most important one is Alphonso, which is rated best in the world. It is known for its strong aroma, intense peel coloration, delicious taste, and high nutritive value (due to its high content of vitamin C, β-carotene and minerals). The chemical composition of mango pulp varies with the location of cultivation, variety, and stage of maturity. There is an increase from 1 to 14% in the starch content during fruit development, and towards the end of maturity, both reducing and non-reducing sugars are found to be increasing. The fruit ripening process involves a series of physiological, biochemical, and organoleptic changes that lead to the development of a soft, edible, ripe fruit with desirable qualities. Ethylene, a plant growth hormone, regulates many aspects of fruit development and cell metabolism, including initiation of ripening and senescence, particularly in climacteric fruits. Textural softening, an integral part of ripening of almost all fruits, is a major quality attribute that determines consumer acceptance. Fruit softening is thus accompanied by molecular-structural changes in cell wall constituents, which have been studied at both substrate (polysaccharides) and enzyme (glycanases and glycosidases) levels. Several lines of evidence have enumerated on compositional and structural modifications in pectic and hemicellulosic polysaccharides, especially of xyloglucan-type polymers during mango fruit ripening. Of late, modern biotechnological approaches are paving the way for healthy propagation and rapid multiplication of valuable geno types and improved plants, which augment advantages such as non-seasonal, almost year-round production and conservation of germplasm for better international exchange. Somatic hybridization via protoplast fusion could be an alternative to overcome problems such as difficulties in establishing aseptic mango cultures from mature explants associated with phenolic browning. In this direction, further biotechnological approaches may be worth pursuing for sustained mango cultivation.
机译：芒果（Mangifera indica L.）是印度最重要的水果作物，占全世界芒果总产量的54％以上。种植了30多种不同的芒果，其中最重要的是世界上评价最高的Alphonso。它以浓郁的香气，强烈的果皮着色，美味的口感和高营养价值而闻名（由于维生素C，β-胡萝卜素和矿物质含量高）。芒果果肉的化学成分随栽培地点，品种和成熟阶段而变化。在果实发育过程中，淀粉含量从1％增加到14％，并且在接近成熟时，发现还原糖和非还原糖都在增加。果实成熟过程涉及一系列生理，生化和感官变化，从而导致开发出具有所需品质的柔软，可食用，成熟的果实。乙烯是一种植物生长激素，可调节水果发育和细胞代谢的许多方面，包括成熟和衰老的开始，尤其是在更年期的水果中。质地软化是几乎所有水果成熟的组成部分，是决定消费者认可度的主要质量属性。因此，水果软化伴随着细胞壁成分的分子结构变化，这已在底物（多糖）和酶（糖苷酶和糖苷酶）水平上进行了研究。芒果果实成熟期间，果胶和半纤维素多糖，尤其是木葡聚糖型聚合物的组成和结构修饰，列举了一些证据。最近，现代生物技术方法为健康繁殖和有价值的基因类型和改良植物的快速繁殖铺平了道路，这增加了诸如非季节性，几乎全年生产和保护种质等优势，以便更好地进行国际交流。通过原生质体融合的体细胞杂交可能是克服诸如从与酚醛褐变相关的成熟外植体建立无菌芒果培养物的困难等问题的替代方法。在这个方向上，进一步的生物技术方法可能值得继续进行芒果栽培。

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