Biochemical changes in Totapuri mango during ripening and storage.
Kapse M. B., Rane D. A., Kulkarni D. N., Ingle U. M.
Author Affiliation: Marathwade Agricultural University, Parbhani, India.
South Indian Horticulture 25 : 119-120
Abstract : Mature mango fruits were kept at room temperature for 16 days or at 10 deg C for 44 days. Data are presented on total soluble solids, beta -carotene, ascorbic acid and sugars contents and on acidity, assessed at intervals of 4-7 days. Ascorbic acid declined from 48 mg/100 g to 27 and 35 mg/100 g, respectively, after 10 days, and to only 5 mg/100 g after 16 days at room temperature; at 10 deg , however, the subsequent decline was less rapid and the content amounted to 17 mg/100 g after 44 days.