Fruit Characteristics of Ten Greenhouse-Grown Mango Varieties during Postharvest Ripening at Ambient Temperature and Relative Humidity

Abstract

ABSTRACT Fruit characteristics of 10 mango varieties (Mangifera indica cv ‘Chok Anan,’ ‘Gold Nugget,’ ‘Hong Jin Long,’ ‘Jin Sui,’ ‘Keitt,’ ‘Mallika,’ ‘Nam Doc Mai,’ ‘Neelum,’ ‘Tainong No. 1ʹ, and ‘Zihua’), grown in a greenhouse, were evaluated during postharvest ripening. Mango fruits were harvested at 130 days after full bloom and then ripened for 3, 5, and 7 days after harvest (DAHs) at ambient temperature and relative humidity. All fruit skin colors became redder except for ‘Keitt’ and ‘Tainong No. 1ʹ, as reflected in increasing a* values (a color space coordinate describing green-red coloration). Of the 10 varieties, fruit weights of eight varieties did not significantly change among DAHs. Fruit weights of ‘Nam Doc Mai’ and ‘Zihua’ decreased at 7 DAH. Only the flesh weights of ‘Zihua’ changed among all varieties. Of all the varieties, fruit lengths and fruit diameters of eight varieties did not change among DAHs. Soluble solid contents did not change in four varieties and increased in six varieties. Titratable acidity decreased in six varieties but did not change in the other varieties. The fruit skin firmness decreased in all varieties among DAHs. Changes in fruit characteristics depended on mango varieties or the length of postharvest ripening period or both. Principal component analysis showed that fruit diameter, SSC, L*, b*, and firmness were essential variables. These findings could be used to provide consumers with information about fruit characteristics associated with the ripening of various mango cultivars.