Physiological factors in the maturation and ripening of mango (Mangifera indica L.) fruit in relation to the jelly-seed physiological disorder.
Lelyveld L. J. van, Smith J. H. E.
Author Affiliation: Citrus and Subtropical Fruit Research Institute, Nelspruit, South Africa.
Journal of Horticultural Science 54 : 283-287
Abstract : Pectinesterase (PE) activity remained constant in mango fruits, cv. Sensation, picked at intervals during fruit maturation, except in tree-ripened fruit and cannot be used as a measure of physiological maturity. PE activity was associated only with ripeness, showing a sharp decrease after 14 days' storage of immature fruit and 7 days storage of mature fruit, as well as in tree-ripened fruit. Physiological maturity in tree-ripened fruit was associated with this drop in PE activity 7 days after harvest, accompanied by a sharp increase in the mass/volume ratio, at which time 15% of the fruits were sinking or slowly rising rather than floating in water at 25 deg C. It was concluded that Sensation mangoes should be harvested before any external yellowing appears but with an internal yellow colour of about 10%. From this time until the first appearance of jelly-seed is about 18 days.