Quality characteristics and antioxidant activity of the mango (Mangifera indica) fruit under arginine treatment

Mango fruit is one of the most important fruits in terms of nutritional value. One of the important characters of mango is the presence of antioxidants such as polyphenols, carotenoids, and anthocyanins in its fruits and vegetables. These compounds are involved in preventing diseases and maintaining health in humans. Amino acids have been used to preserve and enhance fruits quality. In this study, the mango fruits of a local cultivar were sprayed with the arginine amino acid at concentrations of 0, 200, and 400 µM at the time of fruit formation and 10 days after this stage. Results showed that total phenolics, anthocyanins, carotenoids, antioxidant capacity, total soluble solids, pH, fruit weight, and seed weight of the fruits increased with the increase in arginine concentration and 400 μM arginine had a better effect on these characters. Comparison of the times of application indicated that the second stage of the foliar application was generally more effective than the first stage in increasing the studied characters. 

Quality characteristics and antioxidant activity of the mango (Mangifera indica) fruit under arginine treatment Keywords:

Antioxidant , Arginine , Mango , Quality