
TY  - JOUR
A1  - O'Hare, TJ 
T1  - Effect of ripening temperature on quality and compositional changes of mango (<I>Mangifera indica</I> L.) cv. Kensington
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 1995
VL  - 35
IS  - 2
SP  - 259
EP  - 263
KW  - 
UR  - https://doi.org/10.1071/EA9950259 
N2  - 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. 
ER  -

