Abstract
The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. For this reason, fruits were harvested progressively in ten pickings. The study showed that mango fruits that are kept on the tree reach the best quality traits, corresponding to their physiological maturation. The length of the storage period needed to reach the consumption point varies greatly according to the harvesting moment and to the different environmental parameters, which also affect the organoleptic and physicochemical quality of the fruits. The number of days after full flowering were confirmed to be the primary information to consider when planning harvest with commercial use of the fruit, but interesting indications can be acquired through the definition of non-destructive (hardness, color) or destructive (dry matter) parameters. The data collected help improve mango fruit′s post-harvest management practices, to provide a product with constant quality and homogeneity to the consumer.
Highlights
Accepted: 16 April 2021The quality parameters of mango (Mangifera indica L.) fruits change daily
The study showed that mango fruits that are kept on the tree reach the best quality traits, corresponding to their physiological maturation
The length of the storage period needed to reach the consumption point varies greatly according to the harvesting moment and to the different environmental parameters, which affect the organoleptic and physicochemical quality of the fruits
Summary
Accepted: 16 April 2021The quality parameters of mango (Mangifera indica L.) fruits change daily. Mango fruits are usually harvested when they are still green and not physiologically ripe; they continue their ripening process during transportation and storage [3]. During this period, which can span over different times according to the storage methods, the fruits reach the optimal characteristics for their consumption [2,4,5,6,7]. Changes in the environmental conditions that fruits experience during their growth and storage can influence the final quality [8] These changes happen during the ripening process and involve the variation in total soluble solids (TSS) content, pH value, carotenoid content and sugar/acid ratio [9,10,11]. There is no univocal criterion that can be used to correctly detect the ripeness degree of the fruit-based on its external aspect, and the non-destructive indices that are currently used during and after
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