Physicochemical changes in some Pakistani mango varieties during storage ripening.
Elahi M., Khan N.
Author Affiliation: PCSIR Laboratories, Lahore, Pakistan.
Journal of Agricultural and Food Chemistry 21 : 229-231
Abstract : In the 4 cvs studied (Malda, Anwar Ratual, Katha and Dusehri) acidity decreased during storage ripening and reducing sugar content rose. The formol value and non-reducing sugar content were maximal after 4 days and then declined. The same 12 free amino acids occurred in all the cvs, and both total and individual amino acid levels increased during the early ripening period and then fell. Fruits of the cv. Malda were richest in proteins, amino acids and sugars, and contained the least acid. Organoleptic maturity coincided closely with the stage of peak amino acid and sugar levels.