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Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington

TJ O'Hare

Australian Journal of Experimental Agriculture 35(2) 259 - 263
Published: 1995

Abstract

Preclimacteric mangoes (Mangifera indica L.)cv. Kensington were treated with ethylene (200 ¦L/L) for 36 h, then ripened under a range of temperatures from 13 to 30¦C and under 2 diurnal temperature regimes (18/24¦C in 12/12 h and 18/6 h cycles). Fruit were assessed for quality (skin colour, pulp colour, eating quality) and compositional changes over the ripening period. Fruit that was ripened at 18-22¦C achieved the highest quality scores, with all quality parameters reaching a maximum within about 2 days of each other. Diurnal temperature cycling provided no advantage over non-cycled temperatures. Fruit ripened at 13 and 30¦C had lower skin colour quality scores, related to poor carotenoid development and high chloropnyii retention, respectively. The poor carotenoid development at 13¦C also resulted in lower pulp colour quality scores. Eating quality was significantly lower at 13 and 30¦C, related to the slow decline in titratable acidity and poor flavour, respectively. Quality parameters became unsynchronised at 13 and 30¦C, with skin colour quality reaching a maximum 5 days earlier than eating quality at 13¦C, and 3 days later at 30¦C.

https://doi.org/10.1071/EA9950259

© CSIRO 1995

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