Effect of maturity stage on minimally processed mango.
Materano W., Zambrano J., Valera A., Quintero I., Alvarez R., Maffei M., Torres C.
Author Affiliation: Universidad de los Andes Núcleo Universitario Rafael Rangel Trujillo, C.P. 3102, Venezuela.
Proceedings of the Interamerican Society for Tropical Horticulture 48 : 59-61
Abstract : Mango samples were harvested at 10, 25, 50 and 75% physiological maturity. Titratable acidity, pH, °Brix and colour (luminosity, chroma and hue) of the pulp were measured. Organoleptic properties of mango slices in syrup were studied using sensory analysis with 15 non-trained evaluators. Significant differences in quality parameters existed among fruits of different maturity. The highest rating was given to fruits harvested at 25% fruit maturity, with titratable acidity of 1.01, pH of 3.66, °Brix of 13.60, luminosity of 55.33, chroma of 64.23 and hue of 85.23.