Studies on development of carotenoids during ripening of mangoes (cv. Dasheheri).
Verma R. A., Tripathi M. P., Srivastava R. K.
Author Affiliation: Government Fruit Preservation & Canning Inst., UP, 18-B, Ashok Marg, Lucknow 226 001, India.
Progressive Horticulture 18 : 39-44
Abstract : During ripening there was a gradual increase in the contents of carotenes in the flesh, resulting in a deep-yellow coloration of the ripe fruits. Changes in carotenes were accompanied by a decrease in pressurometer readings, fruit acidity and ascorbic acid content, and an increase in sugars and TSS.