Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Afr. J. Biotechno
Abstract
The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit generated) pit ripening (EPR), untreated pit ripening (UPR) and room temperature ripening (RTR) as a control method. The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. Changes such as formation of sugars, decreased acidity, and increased carotene reflected the most significant chemical changes in ripeness stage.
Description
African Journal of Biotechnology, 2007; 6 (21): 2477-2483
Keywords
Ethylene, Ripening, Smoking, Off- vine mango, Green Dodo mangoes, Chemical characteristics, Mangifera Indica L.