Pigmentation and vitamin production in mango (Mangifera indica L.)

Abstract

Mango (Mangifera indica L.) is the fifth most cultivated vegetable in the world. One way to classify the mango is according to the color of the peel, they are classified as green, yellow and red. Color is a visual attribute that defines consumer preference in some countries. This diversity of pigmentation is defined by families of genes that code for the production of proteins, which lead to biosynthetic pathways responsible for the production of vitamins and their precursors. In Mexico there is a wide range of colors in the native mango germplasm, which could represent an important source of antioxidants, pigments and would bring benefits for the human health of Mexicans, through the consumption of fresh fruit, or commercial / industrial exploitation of these. According to the literature, this diversity of colors represents a genetic wealth that could be exploited in the genetic improvement programs of the species in the country, to generate new varieties with desirable characteristics in the national and international market. In order to gather and discuss information that contributes to understanding the biochemical and genetic processes that determine said pigmentation and the production of vitamins in mango, this review makes a description of the main genes involved and the biosynthetic pathways of the most common pigments, considering the impact on human health when consuming them, and highlighting the challenges and opportunities that could arise from the use of pigments from Mexican germplasm.