‘Jelly-seed’ is considered as a serious disorder of mango which causes considerable postharvest losses. Due to the lack of clear understanding of jelly-seed disorder genesis and minuscule research work, a study was carried out to know the physiological and biochemical basis leading to the incidence of the jelly-seed disorder in ‘Langra’ and ‘Dashehari’ mango varieties. The results revealed that the respiration rate (143.32 and 149.32 mg kg⁻¹ h⁻¹ CO₂) in the jelly-seed affected fruits was higher than the healthy fruits of both the varieties, while the ethylene evolution rate showed no significant difference. The biochemical attributes such as β-carotene (1.28 and 1.64 g kg⁻¹) and total antioxidant capacity (607.78 and 563.25 mmol kg⁻¹ Trolox) of jelly-seed affected pulp was significantly lower than the healthy pulp (HP) and pulp surrounding affected pulp (PSAP) in both the varieties, respectively. Ascorbic acid (66.76 and 33.70 g kg⁻¹), TSS, reducing sugars (9.34 and 8.49%), total sugars and titratable acidity have been recorded to be higher in the jelly-seed affected pulp (AP) in both the varieties, respectively. This may be due to the higher activities of α-amylase (0.99 and 1.21 g kg⁻¹ h⁻¹ maltose liberated), pectin methylesterase (0.30 and 0.30 mmol min⁻¹ kg⁻¹ acid) and cellulase (0.0487 and 0.0564 U g⁻¹) enzymes in the jelly-seed AP in both the varieties, respectively. Polyphenol oxidase enzyme activity was also significantly higher in jelly-seed affected pulp of both the varieties. The results of respiration rate suggested that the jelly-seed malady in mango may be a result of high seed activity rather than fruit pulp activity because the mesocarp tissue surrounding the vicinity of the seed is totally disintegrated and the seed might have entered into premature seed germination mode (vivipary nature). The affected fruits showed a higher respiration rate, reduced β-carotene content and total antioxidant capacity leading to loss of nutritional value.

“果冻种子”被认为是芒果的一种严重失调，导致收获后的大量损失。由于缺乏对果冻种子起源和微小研究的清楚了解，因此开展了一项研究，以了解导致“ Langra”和“ Dashehari”芒果品种果冻种子发生的生理和生化基础。结果表明，受果冻影响的两个品种的呼吸速率（143.32和149.32 mg kg ^-1  h ^-1 CO ₂）均高于健康品种，而乙烯释放速率没有显着差异。生化属性，例如β-胡萝卜素（1.28和1.64 g kg ^-1）和总抗氧化能力（607.78和563.25 mmol kg在两个品种中，受果冻影响的果肉的^-1 Trolox分别显着低于健康果肉（HP）和受影响果肉周围的果肉（PSAP）。在两个品种的受果冻种子影响的纸浆中，抗坏血酸（66.76和33.70 g kg ^-1），TSS，还原糖（9.34和8.49％），总糖和可滴定酸度分别较高。 。这可能是由于α-淀粉酶（释放出0.99和1.21 g kg ^-1  h ^-1的麦芽糖），果胶甲基酯酶（0.30和0.30 mmol min ^-1  kg ^-1的酸）和纤维素酶（0.0487和0.0564 U g）具有更高的活性所致。^-1）这两个品种的果冻种子AP中的酶分别。在两个品种的受果冻种子影响的果肉中，多酚氧化酶的活性也显着较高。呼吸速率的结果表明，芒果中的果冻病可能是种子活性高而不是果肉活性高的结果，因为种子周围的中果皮组织已完全分解，种子可能已经进入种子过早发芽状态。模式（自愿性质）。受影响的果实显示出更高的呼吸速率，降低的β-胡萝卜素含量和总抗氧化能力，从而导致营养价值下降。