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Compositional Changes in Mango Fruit During Ripening at Different Storage Temperatures
Author(s) -
VAZQUEZSALINAS C.,
LAKSHMINARAYANA S.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10555.x
Subject(s) - ripening , sweetness , sucrose , chemistry , horticulture , vitamin c , food science , botany , sugar , biology
Chemical changes in Haden, Irwin, Kent, and Keitt mangos stored at 16‐28°C and 85‐90% RH were followed to determine the optimum storage and ripening conditions. Weight loss was slightly higher at 25° and 28°C than at 16‐22°C. Breakdown in acidity during ripening was slower at 16°C. Vitamin C showed two basic trends; a general decrease as in Haden, Irwin, and Keitt or a steady increase as in Kent. Total and β‐carotenoids were significantly higher at 22‐28°C than at 16‐20°C. No significant differences were observed with respect to carbohydrate and soluble solids content. However, sucrose increased spectacularly at all temperatures contributing most to the increase in sweetness. The pattern of chemical changes were strikingly similar in all the varieties. Temperatures of 20‐22°C and 85‐90% RH are recommended for storage and ripening of mangos to obtain sufficiently acceptable quality attributes.