Studies on ripening changes in mango (Mangifera indica L.) fruits

Citation
Ind. Gowda et Ag. Huddar, Studies on ripening changes in mango (Mangifera indica L.) fruits, J FD SCI M, 38(2), 2001, pp. 135-137
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
135 - 137
Database
ISI
SICI code
0022-1155(200103/04)38:2<135:SORCIM>2.0.ZU;2-T
Abstract
Studies were carried out to determine the qualitative and quantitative chan ges in physico-chemical characteristics of mango fruits during ripening by making use of eight mango hybrids or varieties. The major changes were redu ction in fruit weight (351 to 306 g), volume (338 to 309 ml), fruit length (11.04 to 10.55 cm), thickness (6.91 to 6.51 cm), firmness (28.96 to 17.46 lbs/sq.inch), pulp content (77.53 to 75.14%), pulp to peel ratio (7.83 to 6 .23), acidity (2.71 to 0.04%), starch (10.7 to 0.43%), vitamin- C (40.83 to 11.08 mg/100 g) and increase in peel (9.00 to 12.06%), TSS 8.55 to 19.00 d egrees Brix) pH (2.85 to 4.38), total sugars (2.69 to 11.16%), sugar:acid r atio (0.99 to 27.22) and carotenoids (498 to 8071 mug/ 1009). The peel colo ur turned from light green or green or dark green to light yellow or yellow or orange yellow, whereas pulp colour changed from white or pale yellow to yellow or deep yellow or orange yellow.