Physiological, chemical and quality changes in mangoes during postharvest ripening.
Brown B. I., Peacock B. C., Wong L. S.
Author Affiliation: Sandy Trout Food Preservation Research Laboratory, Hamilton, Queensland, Australia.
First Australian mango research workshop. Proceedings. : 279-289
Abstract : Three mango cultivars (Kensington, Dorothy and Kent) were stored at 20° and 25° in ethylene-free air and under propylene. Relationships were established for each ripening environment between respiration, fruit firmness, skin and pulp colour, flavour, texture and acidity for each cultivar. Respiratory behaviour was typical of that of a climacteric fruit. A temperature of 25° inhibited skin and pulp colour development and lowered the flavour, texture, soluble solids and acceptability. Propylene overcame to some extent the detrimental effects of ripening at 25°. At 20° and 25°, the first detectable softening could be used to define the physiological stage of the fruit.