Studies on ripening changes in mango (Mangifera indica L.) fruits
Gowda, I.N.D.; Huddar, A.G.
Journal of Food Science and Technology (Mysore) 38(2): 135-137
2001
ISSN/ISBN: 0022-1155 Accession: 003569826
Studies were carried out to determine the qualitative and quantitative changes in physicochemical characteristics of mango fruits during ripening by making use of eight mango hybrids or varieties. The major changes were reduction in fruit weight (351 to 306 g), volume (338 to 309 ml), fruit length (11.04 to 10.55 cm), thickness (6.91 to 6.51 cm), firmness (28.96 to 17.46 lbs/sq.inch), pulp content (77.53 to 75.14%), pulp:peel ratio (7.83 to 6.23), acidity (2.71 to 0.04%), starch (10.7 to 0.43%), and vitamin C (40.83 to 11.08 mg/100 g), and increase in peel (9.00 to 12.06%), TSS (8.55 to 19.00 degrees Brix), pH (2.85 to 4.38), total sugars (2.69 to 11.16%), sugar:acid ratio (0.99 to 27.22) and carotenoids (498 to 8071 micro g/100g). The peel colour turned from light green, green or dark green to light yellow, yellow or orange yellow, whereas pulp colour changed from white or pale yellow to yellow, deep yellow or orange yellow.