External color as maturity index of mango.
Malevski Y., Gomez Brito L., Peleg M., Silberg M.
Author Affiliation: Instituto Venezolano de Investigaciones Technologicas e Industriales, Caracas 101, Venezuela.
Journal of Food Science 42 : 1316-1318
Abstract : Mango fruits, cv. Haden, were classified according to their colour at harvest and then stored for 12 days at 22-24 deg C and softening, odour and colour development, internal colour and TSS were determined daily. Both maximum yellow, and maximum red colour intensity at harvest could serve as good indices of mango maturity and subsequent ripening; the red colouration was the more sensitive.