Abstract
While the temporal ripening behavior of mango is widely documented, the spatial distribution with respect to physicochemical composition remains largely unknown. In this study, ripening behavior of mangos cv. Nam Dokmai was investigated focusing on the variations between the different fruit parts, namely shoulder, cheek, and tip. The temporal results showed typical ripening behavior: color changes in pericarp and mesocarp with increase of a* and b* values and rises in total soluble solids (TSS) and pH, while firmness and titratable acidity (TA) decreased. Sucrose and citric acid were respectively the predominant sugar and acid in this particular cultivar. Relating to spatial variation, the shoulder (near the stem) had the highest TSS, pH, sugar to acid ratio (TSS·TA−1), and sucrose, glucose, and fructose values. The tip showed the highest TA and citric acid content. Generally, the shoulder and tip were observed to ripen faster than cheeks. PCA was used to classify the ripeness of mango based on measured parameters and suggested that the cheek part is recommended for quality measurements. This information is imperative for the fruit handling industry, especially regarding the implementation of non-destructive technologies for quality determination.
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