Abstract
The impact of variable temperatures on mesocarp colour development and physico-chemical changes of mango fruits cv. Langra during ripening has been investigated. Physiological mature mango fruits were kept in temperature regulated chambers (20 and 25°C) and at room temperature (29.8-33.6°C). Progress in development of mesocarp colour, β-carotene, sensory quality (SQ) and total soluble solids (TSS) content of fruits were analysed periodically from 48 to 168h of ripening period. The progress of ripening period was accompanied by an overall increase in colorimetric value redness (a*), yellowness (b*), chroma or saturation (C*), a reduction in lightness (L*) and hue angle (h0) values. Colour development was found to be more in fruits ripened at higher temperatures than the fruits at lower temperature. β-carotene content of pulp improved with ripening of fruits up to 120h of ripening period. Fruits ripened at 25°C recorded maximum sensory quality score. Pearson's correlation matrix studies revealed that fruit mesocarp colour a*, b*, C* values were directly correlated with β-carotene, SQ and TSS with progress of ripening period.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
