Variation in chemical composition during the maturation of mango fruits.
Passera C., Ali M. M.
Author Affiliation: Universita di Padova, Padua, Italy.
Rivista di Agricoltura Subtropicale e Tropicale 72 : 117-124
Abstract : Somalian mango fruit, cv. Dodo, were examined at harvest (immature) and 8 days later (mature) after holding at 22-28 deg C. The increase in respiration between the 2 stages was accompanied by an increase in pH and sugar content but raw protein, K, Na, Ca and P levels remained the same. Chlorophyll content decreased in both peel and pulp during ripening and carotenoids increased in the pulp. Changes noted in protein amino acid profiles are discussed.