Ripening-behaviour of 'Dashehari' mango in relation to harvest period.
Kalra S. K., Tandon D. K.
Author Affiliation: Central Mango Research Station, Lucknow 226 006, India.
Scientia Horticulturae 19 : 263-269
Abstract : Dashehari mango fruits were picked 85, 90 or 95 days after fruit set and stored at ambient temperatures (maximum/minimum 37.5/31.5 deg C) with relative humidity 39-91%. Each successive picking stage had higher beta -carotene, total soluble solids (TSS), reducing and total sugar contents, with a pulp pressure >4.4 k Pa, and little variation in peel chlorophyll contents. Fruits were ripe after about 6 days' storage, with a pulp pressure of 0.3-1.7 k Pa, TSS 14-19%, reducing sugar slightly more than 5%, vitamin C 30-40 mg%, and amylase activity and yellowish colour at the shoulders, both being optimum. There were constant increases in proteins, beta -carotene, total sugars and TSS, whereas tannins, starch and vitamin C decreased during storage. The fruits picked 85 days after fruit set stored best, with the lowest fruit weight loss, less fungal damage and superior quality.