Effect of Maturity Stages and Ripening Process on the Colour (L*, a* and b*) Values and Physico-chemical Composition of Mango (Mangifera indica L.) var. Manjeera

Abstract

Background: Mangoes are a tremendous source of nutrients that are vital for human nutrition and health. The concentrations of these nutrients vary across different kinds according to the environmental factors, ripening processes and maturity stages. Hence, the study was undertaken to study the influence of maturity stages, ripening process and days of storage on the colour values and physicochemical properties of Manjeera variety of mango. Methods: Mangoes that were gathered and processed at the FRS, SKLTSHU, Sangareddy. The mangoes’ physico-chemical examination and colour value were performed. Mangoes were collected at two maturity stages- 7-9Úbrix and 9-11Úbrix and processed using three different methods, control, 100 ppm ethylene treatment and 150 ppm ethylene treatment, before being stored for 12 days. At the fourth, eighth and twelfth days of storage, samples were taken for further evaluation. Result: The colour L*, a*, b* values gradually increased from day 4 to day 12 in all the treatments with the exception of L* value for 100 ppm ethylene treated mangoes harvested at 7-9°brix TSS and 9-11°brix TSS. It was found that acidity in all treatments reduced as ripening progressed. With the exception of control samples at 9-11°brix TSS, all 8th day samples for all treatments in the 7-9°brix and 9-11°brix TSS were found to have a high sugar: acid ratio. TSS, a measure of mango sweetness, was found to be highest on the eighth day in 150 ppm treated mangoes with 7-9°brix TSS, followed by 12 ppm ethylene-treated mangoes with 7-9°brix and 9-11°brix TSS and control mangoes with 9-11°brix TSS. Physical and chemical characteristics revealed that mangoes collected at 7-9°brix TSS have high TSS, total sugar and sugar: acid ratios in both 100 ppm and 150 ppm ethylene-treated mangoes.