Physico-chemical changes in mango (Mangifera indica L.) varieties 'Alphonso' and 'Raspuri' during fruit development and maturation.
Kudachikar V. B., Kulkarni S. G., Aradhya S. M., Prasad B. A., Ramana K. V. R.
Author Affiliation: Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore - 570 013, India.
Journal of Food Science and Technology (Mysore) 40 : 285-289
Abstract : Studies were conducted on the physicochemical changes associated with fruit development in mango cultivars Raspuri and Alphonso. Fruit growth was slow initially up to 35 days after fruit set and it rapidly increased further in terms of fruit weight (in Alphonso by 1.5- to 3-folds than that of Raspuri) until maturity. The trend in specific gravity of the fruits increased with fruit development and reached the value near to 1.0 at harvest maturity. Therefore, specific gravity of the fruit could be considered as a reliable physical index for harvest maturity. During early stages of fruit growth from 35 to 65 days after fruit set, both peel and stone percentage in both cultivars increased, thereafter, pulp percentage increased as fruit growth advanced towards maturity. The firmness of the fruit increased and reached a peak 85 days after fruit set and decreased at maturity. Alphonso had a better texture than Raspuri at each stage. The total soluble solids (TSS) to acidity ratio showed an increased trend during fruit development in both the cultivars. At maturity, the TSS to acidity ratio reached values between 2.7 and 3.0. Hence, the TSS to acidity ratio could also be considered as the reliable chemical index for harvest maturity. The results indicated that the fruits of both the cultivars took 115 days to reach full maturity and could attain harvest maturity in 110 days after fruit set.