Ripening Quality and Physico-Chemical Changes of ‘Nam Dok Mai’ Mango Fruits Harvested at Different Stages of Maturity

Abstract

A study on quality of ripened fruits and physico-chemical changes of “Nam Dok Mai” mangoes harvested at 14, 15 and 16 weeks after fruit set was carried out. It was found that the maturity at harvest had and important effect on the development of fruit quality when they were ripened at ambient temperature (31.5 degree C and 58.5% RH). All mangoes with three successive harvest dates were able to develop normal ripening at ambient temperature. More mature fruits had better ripening quality with shorter ripening time, more color development, higher total soluble solids (TSS), sugar/acid ratio (TSS/TA) and reducing sugars (RS) but lower in flesh firmness, titratable acidity (TA) and total nonstructural carbohydrates (TNC) than less mature mangoes. In addition, TSS and RS of more mature mango fruits reached the maximal peak quicker and having more content at the peak than that of less mature mangoes.