Changes in sugars,starch and amylase activity during development of mango fruit cv Dashehari

The fruit weight of cv Dashehari mangoes increased until 91 days after fruit set, together with gradual increases in fructose and reducing sugars. Glucose, fructose and sucrose were identified in the dried mango pulp, glucose and fructose being more plentiful until maturity, whereas later (96–105 days) sucrose was predominant. There was an increase in the total sugar content after 72 days from fruit set. Starch accumulation was slow at first but later increased with a concomitant acceleration of amylase activity. A decline in both starch content and amylase activity was recorded after 91 days growth. The protein content decreased until 44 days after fruit set and then increased during 96 days of further development.