Determination of the maturity index of 'Ataulfo' mango.
Báez-Sañudo R., Bringas T. E., Ojeda C. J.
Author Affiliation: CIAD, A.C. Carr. a la Victoria km 0.6, Apdo. Postal 1735, Hermosillo 83000, Sonora, Mexico.
Proceedings of the Interamerican Society for Tropical Horticulture 41 : 179-183
Abstract : Mexican mango cv. Ataulfo fruits were harvested at the green stage with weights of 150, 200 or >250 g. Fruits were stored under marketing conditions (20°C) and their physiological and quality characteristics evaluated. The climacteric peak occurred between days 9 and 12, with CO2 production ranging from 50 to 80 mg kg-1 h-1, with no differences between fruits of different sizes. Similar behaviour was observed in weight loss. Fruits lost 10% of their weight in 15 days, without shrivelling. Pulp colour at the beginning had Munsell values of 7.5Y 9/6, corresponding to white-cream, then developed to 8.75YR 7/14, corresponding to yellow-orange. After 18 days,titratable acidity decreased from 4.0-4.5% to 0.3%, while total soluble solids increased from 2-3°Brix to 10-12°Brix.