Ripening of green-eating-type mangoes, 'Mamuang Mun'.
Kosiyachinda S., Pankasemsum T.
Author Affiliation: Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok 10903, Thailand.
: 161-168
Abstract : A large volume of green-eating-type mangoes is consumed in Thailand. These fruits are eaten green for their crunchiness, low acidity, slightly sweet taste and characteristic varietal flavour. It is unusual to consume these fruits ripe. Ripening was studied in 2 green-eating-type cultivars (Rad and Kheaw Sawoey). Unlike cv. Rad and most other mango cultivars, cv. Kheaw Sawoey exhibited 2 climacteric peaks (CP). At the first CP, the mesocarp adjacent to the endocarp began to ripen and the second CP brought about ripening of the remaining mesocarp. Over-mature green Kheaw Sawoey fruits had a good blend of texture, taste and flavour. It is suggested that fruits of this cultivar can be used as dual-purpose mangoes.