Physico-chemical changes in Philippine Carabao mangoes during ripening.
Morga N. S., Lustre A. O., Tunac M. M., Balagot A. H., Soriano M. R.
Author Affiliation: National Institute of Science and Technology, Manila, Philippines.
Food Chemistry 4 : 225-234
Abstract : Green mature mangoes, cv. Carabao, from a market, or newly harvested, were ripened for 7 days to the yellow-ripe stage in ambient conditions (28-32 deg C and 64-67% RH), and accompanying changes in colour, texture, moisture, pectin, starch, TSS, carotenoids, ascorbic acid, titratable acidity and pH were followed. The table-ripe fruit was a good source of carotenoids (2.08 mg/100 g) but the ascorbic acid content fell with ripening to only 35.11 mg/100 g. The changes reported were generally similar to those reported for other cvs.