Use of the starch degradation index for determining maturity in mango 'Tommy Atkins'.
Rocha R. H. C., Menezes J. B., Morais E. A. de, Silva G. G. da, Ambrósio M. M. de Q., Alvez M. Z.
Author Affiliation: ESAM, C.P. 137, CEP 59.625-900, Mossoró, RN, Brazil.
Revista Brasileira de Fruticultura 23 : 302-305
Abstract : The efficiency of using starch degradation index in estimating the maturity of mango cv. Tommy Atkins fruits was evaluated by correlating the starch degradation index with starch content, skin and pulp colour, pulp firmness, pH, titratable acidity, and soluble solid, reducing sugar and non-reducing sugar content. Generally a good correlation between the index and the traits studied was observed, with pulp colour recording the best correlation coefficient.