Journal of Food Science · 1985 · 70 citations · 10 references
AgricultureFood ScienceHorticultural SciencesFood ChemistryFruit SciencePostharvest PhysiologyFruit BiochemistryFruit PhysiologyFruit QualityFruit Quality EvaluationFruit RipeningFruit StorageBiochemical Changes During RipeningFruit PhytochemicalsPhysical Quality AttributesPhysicochemical Quality AttributesRipening Quality AttributesSoluble Solids ContentStorage Effects On Fruit QualityStorage Effects On Ripening
ABSTRACT Chemical changes in Haden, Irwin, Kent, and Keitt mangos stored at 16‐28°C and 85‐90% RH were followed to determine the optimum storage and ripening conditions. Weight loss was slightly higher at 25° and 28°C than at 16‐22°C. Breakdown in acidity during ripening was slower at 16°C. Vitamin C showed two basic trends; a general decrease as in Haden, Irwin, and Keitt or a steady increase as in Kent. Total and β‐carotenoids were significantly higher at 22‐28°C than at 16‐20°C. No significant differences were observed with respect to carbohydrate and soluble solids content. However, sucrose increased spectacularly at all temperatures contributing most to the increase in sweetness. The pattern of chemical changes were strikingly similar in all the varieties. Temperatures of 20‐22°C and 85‐90% RH are recommended for storage and ripening of mangos to obtain sufficiently acceptable quality attributes.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
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