Postharvest ripening behavior of nine Thai mango cultivars and their suitability for industrial applications.
Vásquez-Caicedo A. L., Neidhart S., Carle R.
Author Affiliation: Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, 70593 Stuttgart, Germany.
: 617-625
Abstract : Fruits of 9 mango cultivars (Kaew, Maha Chanok, Chok Anan, Nam Dokmai No. 4, Mon Duen Gao, Rad, Kiew Sawoei, Okrong Kiew and Okrong Thong) were harvested at mature green ripe stage and daily analysed during postharvest ripening for pH, total soluble solids (TSS), titratable acidity (TA), colour and firmness of mesocarp as well as colour of peel. In fully ripe fruits, the contents of ?-carotene (provitamin A), pectin, fibre and total phenols were also considered. To determine the specific ripening behaviour of each cultivar, alterations of the quality parameters of the ripening fruits were related to TSS/TA ratio, thus eliminating extrinsic effects on ripening kinetics. Acidity decreased with increasing TSS/TA ratio following a power law relationship independent of cultivar. Decreasing mesocarp firmness and hue angle of flesh may be correlated with increasing TSS/TA ratio, but power law parameters were dependent on cultivar. From the ripening kinetics and quality profile of fully ripe fruits, suitable processing applications could be deduced for each cultivar, such as for purée and nectar production requiring soft fruits at low TSS/TA ratio, accompanied by intense yellow-orange flesh colour. The provitamin A potential and susceptibility to enzymatic browning of the cultivars are discussed.