Flower bagging effects on the α-mangostin content during mangosteen fruit growth

Widodo, S.E., Kamal, M., Zulferiyenni, Chandra, D. and Kusuma, D.W. Department of Agronomy and Horticulture, Faculty of Agriculture, University of Lampung, Bandar Lampung, Lampung 35145, Indonesia. Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Lampung 35145, Indonesia. Department of Post-graduate Studies of Agronomy, Faculty of Agriculture, University of Lampung, Bandar Lampung, Lampung 35145, Indonesia


Introduction
Mangosteen (Garcinia mangostana L.) belongs to the family Clusiaceae or Guttiferae. Of the edible Garcinia species, mangosteen is believed to be the most important one from the economic standpoint of view. Its fruit is consumed mainly for two purposes, i.e., its aril for fresh, juice, or other processed products (Manurakchinakorn et al., 2005;Ngarmsak, 2007) and its rind for herb and other health-related products (Lim, 2012). In fact, due to the high portion of rind compared to its whole fruit, its rind has a more important economic value, especially for its α-mangostin (C 24 H 26 O 6 ) content. Aizat et al. (2019) has reviewed its uses and concluded that the fruit has been utilized for various purposes, ranging from usage in industrially important products to applications in advanced technologies and biomedical innovation.
Most of the researcher efforts in mangosteen culture have been elaborated to find the cause and solution in preventing its fruit physiological disorders, in which research in yellow latex (gamboge) disorder has dominated (Jaritngam et al., 2001;Pludbuntong et al., 2007;Dorly et al., 2008;Jarimopas et al., 2009;Poovarodom, 2010;Dorly et al., 2011;Cunha et al., 2014). To inhibit physiological causes and insect attack that led to yellow latex disorder, Widodo et al. (2019) recommended that flower bagging should be applied, with the result was that paper bagging in 2 weeks after anthesis (WAA) resulted in the mangosteen fruit shelflife of 29 days compared to 4 WAA which resulted in 14 days shelf-life. The question is does flower bagging affect the α-mangostin content in its rind tissues? Based eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources FULL PAPER on our knowledge, comparing to research in α-mangostin as potent medicinal uses that is easily accessed (Kurniawati et al., 2010 andWang et al., 2011;Lim, 2012;Arrosyadi et al., 2016) informations on the effects offlower bagging to α-mangostin content are difficult to find. Therefore, this article reported the results of flower bagging on the α-mangostin content during mangosteen fruit growth.

Materials and methods
This research that was conducted in July-December 2017, in a farmer's field at Gisting village, Tanggamus District, Lampung Province, Indonesia. The mangosteen crop samples were about 38 years old and located at -5º27'30" NL 104º42'8" SL, ± 537.1 m above-sea-level. Fruit samples for α-mangostin were analyzed in the Laboratory of Pharmacy Analysis and Medicinal Chemistry, Fac. of Pharmacy, University of Pajajaran, Bandung, Indonesia. The research was started by tagging mangosteen flower at anthesis.
The field research used Completely Randomized Design (CRD) with three replications in each sampling period of five samplings totally. It was arranged in a 2 × 3 factorial design. The first factor was bagging date [2 and 4 weeks after anthesis (WAA)], and the second one was bagging material [unbagged or control, banana 'Cavendish'-paper bag (later for easy writing on the figure, the words of cement paper bag was used), and balloon]. The reused banana 'Cavendish'-paper bags were received from Great Giant Foods, Co. Ltd., Terbanggi Besar, Central Lampung through Nusantara Tropical Farm, Co. Ltd., Labuhan Ratu, East Lampung, Indonesia. Three bagging materials (unbagged, banana 'Cavendish'-paper bag, and balloon) were applied to flowers of 2 and 4 WAA. The fruits were then sampled every 2 weeks during the fruit development periods of 8-16 WAA. Observations to α-mangostin content in the rind were conducted in every two weeks sampling in the sampling periods of 8-16 WAA. The α-mangostin content was analyzed with HPLC [Dionex-UltiMate® 3000, autosampler, column compartment, Ultimate 3000 pump, UV detector, column Enduro C-18 (250 mm × 4.6 mm, 5 µm) with C18 guard] based on (Muchtaridi et al., 2016). Data were analyzed statistically with an orthogonal polynomial contrast at 5% level and then presented into line graphs.

Results and discussion
Xanthone is a tricyclicisoprenylated polyphenol, with the most abundant one in mangosteen rind are αand γ-mangostin. Our data showed that the α-mangostin content increased in a sigmoid pattern during fruit growth and it was increased tremendously during 10-14 WAA (Figure 1). The result was similar to Gondokesumo et al. (2019) who reported that the mangosteen at maturity level 6 of mangosteen rind has the highest total xanthones. Kurniawati et al. (2011), however, reported differently that xanthone content of mangosteen fruit's rind was not affected by fruit age because the xanthone contents at a month up to four months after anthesis were not different significantly. Consequently, as Kurniawati et al. (2011) mentioned, that green fallen mangosteen fruits might be as good the fruits of the latest maturity as the source of α-mangostin. Unfortunately, Kurniawati et al. (2011) did not discuss sufficiently.
To inhibit physiological causes and insect attack that led to yellow latex disorder, Widodo et al. (2019) recommended that flower bagging should be applied at 2 WAA. Data in Figure 1 showed that the increase of αmangostin content was mostly not affected by bagging (Figure 1a), bagging materials (Figure 1e-g), and application periods (Figure 1b-d). In fact, the αmangostin content was increased tremendously during 10 -14 WAA, regardless of bagging, bagging materials, and application periods (Figure 1). That means when yellow latex disorder due to insect attack rises and flower bagging has to be applied, results in Figure 1 tells us that flower bagging will not affect α-mangostin content. Bagging slightly decreased α-mangostin content during the latest period of fruit growth (Figure 1a), regardless of bagging materials and application periods.

Conclusion
The α-mangostin content increased in a sigmoid pattern during fruit growth, and the increase was mostly not affected by bagging, bagging materials, and application periods. The α-mangostin content increased tremendously during 10-14 WAA, regardless of bagging, bagging materials, and application periods. Bagging had slightly decreased the α-mangostin content during the latest period of fruit growth, regardless of bagging materials and application periods.  (2012). The translucent and yellow gummy latex of mangosteen by using autoregressive coefficient method. Innovative Systems Design and Engineering, 3(5), 33-40.