dc.creatorMercadante,
dc.creatorRodriguez-Amaya,
dc.date1998-Jan
dc.date2015-11-27T12:19:30Z
dc.date2015-11-27T12:19:30Z
dc.date.accessioned2018-03-29T00:53:17Z
dc.date.available2018-03-29T00:53:17Z
dc.identifierJournal Of Agricultural And Food Chemistry. v. 46, n. 1, p. 128-130, 1998-Jan.
dc.identifier1520-5118
dc.identifier
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/10554207
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/194308
dc.identifier10554207
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1294541
dc.descriptionThe carotenoid composition of mangoes produced in Brazil was determined by HPLC to appraise the effects of some influencing factors. Total carotenoid rose from 12.3 to 38.0 µg/g in the cultivar Keitt and from 17.0 to 51.2 µg/g in the cultivar Tommy Atkins from the mature-green to the ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and beta-carotene. In the Keitt mangoes, all-trans-beta-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 µg/g in the mature-green fruits to 6.7, 18.0, and 7.2 µg/g, respectively, in the ripe fruits. In the Tommy Atkins cultivar, these carotenoids went from 2.0, 6.9, and 3.3 µg/g to 5.8, 22.4, and 14.5 µg/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared on ripening. Geographic effects appeared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and beta-carotene became the principal carotenoid.
dc.description46
dc.description128-130
dc.languageeng
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.titleEffects Of Ripening, Cultivar Differences, And Processing On The Carotenoid Composition Of Mango.
dc.typeArtículos de revistas


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