Effect of Maturity Stages and Ripening Process on the Nutritive and β-carotene of Mango [Mangifera indica (L.) var. Manjeera

Abstract

Background: Mango is one of the few fruits that is used at every stage of ripeness, from the very young, immature stage to the completely mature state. The concentrations of nutrients vary across different kinds according on the environmental factors, ripening processes and maturity stages. The process of ripening, which can be carried out either naturally or artificially, brings the fruit to maturity before it is consumed or processed. The best time for mango intake with the most nutrient and phytochemical potential can be determined rationally by new facts about mango consumption. Methods: Materials utilized for the study were mangoes harvested at two maturity stages i.e. 7-9°brix and 9-11°brix and processed by three treatments methods viz, control, 100 ppm and 150 ppm ethylene treatment followed by 12 days storage. The samples were withdrawn periodically for analysis on 4th, 8th and 12th day of the storage. Nutritive composition and β-carotene analysis for the mangoes were done using the standard methods. Result: According to the findings of the proximate analysis, the ash content was greater in the control on the 12th and 4th days, respectively, in the 9-11°brix TSS and 7-9°brix TSS. Mangoes harvested at 7-9°brix TSS had the maximum protein content on the fourth day, followed by mangoes treated with 150 ppm ethylene on the twelfth day. In all the treatments, the maximum levels of crude fiber and crude fat were found on day 12th and 8th, respectively, in mangoes harvested at 7-9°brix TSS and 9-11°brix TSS. On the fourth day, mangoes treated with 100 ppm ethylene and harvested at 9-11°brix TSS had the highest carbohydrate content. On the eighth day, all treatments had the most energy. 7-9°brix TSS harvested mangoes showed good nutrient content in control samples, showing that artificial ripening treatments had a substantial impact on the nutrient composition, according to the data.