Effects of temperature on the ripening of mango fruit (Mangifera indica L. var. Tommy Atkins).
Medlicott A. P., Reynolds S. B., Thompson A. K.
Author Affiliation: Wolverhampton Polytechnic, WV1 1LY, UK.
Journal of the Science of Food and Agriculture 37 : 469-474
Abstract : Fruits harvested mid-season in Jamaica, in the mature, firm, green preclimacteric state, and air-freighted to the UK, were placed in sealed buckets within temperature controlled cabinets at 12, 17, 22, 27, 32 and 37°C, and supplied with ethylene-free, humidified (95% RH) air. Fruits at 12° did not ripen to full eating quality within the 16 days of the experiment. Sugar levels in these fruits were comparable with those of fruits at the other temperatures, but acid levels were higher; they retained some green colouration, had lower pulp carotenoids and showed incomplete softening. After 15 days at 17° fruits had softened and degreened but had a poor pulp colour; they were also high in acids and had a low sugar:acid ratio. Fruits at 22, 27 and 32° all showed a high degree of chlorophyll breakdown, high pulp carotenoids, good texture and a balanced sugar:acid ratio. Similar characteristics were shown at 37° although the peel was generally mottled and the sugar:acid ratio was slightly lower. The time taken to reach optimum quality was 8 days at 22° and 5 days at 27-37°.