Physiological Factors in the Maturation and Ripening of Mango(Mangtfera IndicaL.) Fruit in Relation to the Jelly-Seed Physiological Disorder

Abstract

SummaryPectinesterase (PE) activity remained constant in freshly picked cv Sensation mango fruit during all stages of maturity except in tree-ripened fruit and therefore cannot be used as a measure of physiological maturity. PE activity was only associated with ripeness, showing a sharp decrease after 14 days storage of immature fruit and 7 days storage of mature fruit, as well as in tree-ripened fruit. Physiological maturity of Sensation fruit can be associated with this drop in PE activity 7 days after harvest, combined with a sharp increase in the mass/volume ratio, at which time c. 15% of the fruits were sinking or slowly rising rather than floating in water at 25°C. It was concluded that the Sensation mango cultivar must be harvested before any external yellowing appears but with an internal yellow colour of c. 10%. From this time until the first appearance of jelly-seed is about 18 days.