The pectin in mango is deposited in the cell wall. The degradation of pectin in relation to textural softening is different for different fruits (Yashoda et al., 2005). Pectin, which plays an important part in keeping fruits hard, consists of cellulose that exists in unripened fruit. The fruit body begins to sag and soften and the hardness declines as soluble pectin forms gradually because of the separation of pectin and cellulose during ripening. Also, protopectin decreases while the soluble pectin increases. Fig. 2(g) and (h) show how the rate of decrease in protopectin and increase in soluble pectin in groups A and B were slower than those of CK with group