Compositional changes in mango fruit during ripening at different storage temperatures.
Vazquez-Salinas C., Lakshminarayana S.
Author Affiliation: Departamento de Biotecnología, UAM-Iztapalapa, D.F.90340, Mexico.
Journal of Food Science 50 : 1646-1648
Abstract : Fruits of cultivars, Haden, Irwin, Kent and Keitt harvested at the preclimacteric hard-green stage were stored at 16-28°C and 85-90 RH. Weight loss was slightly higher at 25° and 28° than at 16-22°. The reduction in acidity which occurred during ripening was slower at 16°C. Vitamin C content decreased in Haden, Irwin, and Keitt but increased in Kent during storage. Total carotenoids and ?-carotenoids were significantly higher at 22-28° than at 16-20°. No significant differences were observed in carbohydrate and TSS contents although sucrose increased markedly at all temperatures, contributing most to the increase in sweetness. The patterns of chemical changes were similar in all cultivars. Temperatures of 20-22° are recommended for the storage and ripening of mangoes.