Accelerated Ripening of Mangoes in the Commune of Man

Abstract

The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.