Physico-chemical parameters of postharvest ripened mangoes from Hawaii.
Yoneya T., Nip W. K., Wei P. S., Cai T.
Author Affiliation: Department of Food Science and Technology, Shizuoka Prefectural University, Hamamatsu, Shizuoka, Japan.
: 291-297
Abstract : Unripe, half-ripe and fully ripe fruits of cultivars Pope, Fairchild and Haden were examined. As fruits ripened, total soluble solids (°Brix) and pigment content increased and titratable acidity and flesh firmness decreased. Cultivar differences in pigment content and flesh firmness were more marked than differences in °Brix and titratable acidity. Sucrose was the major sugar in fully ripe and half-ripe fruits whereas fructose content remained fairly constant at different stages of ripeness. Citric acid was the major acid in mango fruits and it decreased rapidly with an increase in maturity. Cultivar differences in sucrose and citric acid content were also observed.