Ripening behaviour of Dashehari mangoes at different temperatures.
Kalra S. K., Tandon D. K.
Author Affiliation: Central Mango Research Station, Lucknow 226 006, India.
Indian Journal of Horticulture 41 : 177-181
Abstract : Fruits harvested 90 days after fruit set were held at 25 or 30°C or at ambient temperature (33.5-35°) for 3-12 days. Ripening occurred after 6, 8 and 10 days at 30, 33.5-35 and 25°, respectively. Fruits ripened at 25° had the best marketable quality and shelf-life; those ripened at 30° had poor organoleptic quality. Data are tabulated on fruit chemical composition.