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ISHS Acta Horticulturae 1244: XII International Mango Symposium

Physico-chemical quality evaluation of commercial mango cultivars of Punjab, Pakistan during fruit ripening

Authors:   A.S. Khan, J. Ali, S. Ali, R.N.U. Rehman, I.A. Rajwana, M. Amin
Keywords:   fruit ripening, mango, physico-chemical attributes, quality evaluation
DOI:   10.17660/ActaHortic.2019.1244.25
Abstract:
Mango fruit quality at ripe stage significantly influences the consumer’s acceptance. Present study evaluated changes in fruit quality during ripening. Fruit physical (weight loss, ethylene production and respiration rate) and biochemical [soluble solids contents (SSC), titratable acidity (TA), ascorbic acid, sugars, antioxidants, carotenoids and phenolics] quality attributes of commercial mango cultivars were studied. Minimum weight loss (6.68%) was noted in ‘White Chaunsa’ and maximum (22.30%) was found in ‘Malda’ on ripening day-9. Respiration rates of the mango cultivars were ranged from 0.5 to 9.4 mmol CO2 kg‑1 h‑1 from day-1 to day-9 of the fruit ripening period. Mango fruit ‘Rataul No. 12’ had maximum rate of respiration (9.4 mmol CO2 kg‑1 h‑1); whereas, highest ethylene production was found in ‘Malda’ mango fruit (0.70 mmol C2H4 kg‑1 h‑1). At day-9 during ripening, ‘White Chaunsa’ exhibited maximum SSC (24.43 Brix°); whereas, minimum SSC (12.63 Brix°) was found in ‘Dusehri’. Total sugars were found maximum in ‘Kala Chaunsa’ (27.39%) at ripening day-9 while, maximum ascorbic acid (399.57 mg 100 g‑1 FW) and total antioxidants (7.3 mM Trolox g‑1 FW) were observed in ‘Langra’ at ripening day-5 and day-1. Minimum total carotenoids (0.02 mg 100 g‑1) were found in ‘Rataul No. 12’ at ripening day-1; whereas, ‘Anwar Rataul’ showed maximum (1.98 mg 100 g‑1 FW) carotenoids at day-3. In case of total phenolics, ‘Langra’ had maximum phenolic contents (145.5 mg 100 g‑1 FW) and ‘Anwar Rataul’ has minimum (68.43 mg 100 g‑1 FW). Overall, ‘Samar Bahisht Chaunsa’, ‘Langra’, ‘Kala Chaunsa’ and ‘White Chaunsa’ excelled in physico-chemical attributes with maximum eating quality after 7 days of ripening.

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