Influence of temperature on natural ripening of mango

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Published

2022-10-28

Keywords:

Mangifera indica L., ripening, temperature, storage
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Issue

Vol. 79 No. 4 (2022): Indian Journal of Horticulture

Section

Research Articles

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Supriya Priyadarsani Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
  • Abhijit Kar Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India

Abstract

The aim of the study was to investigate the effect of different temperature regimes on natural ripening quality of mango cv. Arka Aruna. Fruits of optimum maturity were subjected to ripening at three different temperatures (18, 25 and 40°C) and controlled RH (92 to 93%). The stored fruits were analysed for its physico-chemical attributes on 1st, 3rd, 5th, 7th, 9th and 11th day of storage. Results indicated progressive decrease in firmness, titrable acidity (TA) and ascorbic acid with the advent of ripening whereas physiological loss in weight (PLW), β-carotene, total soluble solids (TSS), total sugar, reducing sugars and hue angle increased with the progression of ripening. Fruits stored at 18°C retained good quality and was acceptable till the 11th day of storage. However, those stored at 25°C and 40°C lasted only for 7 days and 4-5 days respectively. Pearson correlation analysis exhibited a relationship of increasing trend of β-carotene, total soluble solids (TSS), total sugar, reducing sugars and hue angle with the advancement of ripening. However, firmness, titrable acidity (TA) and ascorbic acid followed relationship of decreasing trend with the advancement of ripening. Besides, principal component analysis (PCA) was conducted for overall variability of the quality attributes and found that ascorbic acid contributed to maximum variation in the ripening parameters of fruit.

How to Cite

Priyadarsani, S., & Kar, A. (2022). Influence of temperature on natural ripening of mango. Indian Journal of Horticulture, 79(4). Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/132

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Author Biographies

Supriya Priyadarsani, Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India

 

Abhijit Kar, Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India

 

 

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