EFFECT OF FRUIT DROPPING ON POSTHARVEST QUALITY OF MANGO ‘ROSA’ AT TWO MATURITY STAGES

Abstract

The aim of this research work was to evaluate the effect of fruit dropping from the tree on postharvest conservation of mango fruit (Mangifera indica L.) cv. Rosa, in the green-yellowish (mature-green) and yellow-greenish (pre-climacteric maturity stages. The treatments were: fruits dropped from an average height of 5-m and the control (mango harvested using a 6-m rod provided with a 20x40-cm cloth basket at the end), for each maturity stage. Mangoes of each treatment were kept at room temperature (24 ± 2 °C). Fruit weight loss, total soluble solids (TSS), total titratable acidity (TTA), skin color, and external and internal appearances were evaluated. As measured by external appearance, mango harvested in yellow-greenish maturation stage was much more affected by dropping. For green-yellowish fruits, the symptoms resulting from dropping were impaired or uneven ripening, followed by decay. For yellow-greenish mango fruits, the impacts resulted in an accentuated rate of weight loss, darkened skin, pulp browning, fungi infection, and soaked areas. Skin black spots were observed in dropped yellow-greenish fruits four days after harvesting, paralleled by an increased pulp's TTA, and presence of fermentative off-flavor. Dropping mango cv. Rosa from the tree reduced the shelf life by about four days for yellow-greenish, as compared with green-yellowish non-dropped fruits. Fruit dropping resulted in acceleration of the senescence process, mainly for mango harvested at pre-climacteric, yellow-greenish maturity stage.