Mango ripening – Role of carbohydrases in tissue softening

A range of cell wall degrading enzymes, both glycanases and glycosidases, was identified in ripe mango (Mangifera indica cv. Alphonso) fruits. Reduction in the mannose content of the hydrolyzed polymeric fractions of ripe mango revealed the possible involvement of an endomannanase and α-mannosidase, the two major enzymes, in mango fruit softening and ripening phenomena. α-Mannosidase was resolved into isoforms I and II by chromatographic methods and their kinetic and inhibition properties were studied.