Sobeih,, M., El-Helaly, A. (2002). STORABILITY, RIPENING BEHAVIOUR AND PHYSIOLOGICAL DISORDER OF ALPHONSO MANGO FRUITS IN RELATION TO MATURITY STAGE. Journal of Plant Production, 27(12), 8591-8602. doi: 10.21608/jpp.2002.257630
M. E. Sobeih,; Amira A. El-Helaly. "STORABILITY, RIPENING BEHAVIOUR AND PHYSIOLOGICAL DISORDER OF ALPHONSO MANGO FRUITS IN RELATION TO MATURITY STAGE". Journal of Plant Production, 27, 12, 2002, 8591-8602. doi: 10.21608/jpp.2002.257630
Sobeih,, M., El-Helaly, A. (2002). 'STORABILITY, RIPENING BEHAVIOUR AND PHYSIOLOGICAL DISORDER OF ALPHONSO MANGO FRUITS IN RELATION TO MATURITY STAGE', Journal of Plant Production, 27(12), pp. 8591-8602. doi: 10.21608/jpp.2002.257630
Sobeih,, M., El-Helaly, A. STORABILITY, RIPENING BEHAVIOUR AND PHYSIOLOGICAL DISORDER OF ALPHONSO MANGO FRUITS IN RELATION TO MATURITY STAGE. Journal of Plant Production, 2002; 27(12): 8591-8602. doi: 10.21608/jpp.2002.257630
STORABILITY, RIPENING BEHAVIOUR AND PHYSIOLOGICAL DISORDER OF ALPHONSO MANGO FRUITS IN RELATION TO MATURITY STAGE
Alphonso mango fruits were harvested at different stages of maturity and grouped according to their specific gravity to determine the relationship between specific gravity and fruit maturity stage. Fruit quality characteristics; a* value, the stage of ripening, ripening %, TSS and total acidity percentage; proved that the specific gravity was a simple and reliable indicator to assess the maturity stages of Alphonso mango fruits. Fruits should be harvested at a specific gravity 1.01-1.02 (optimum mature fruits) followed by 1.0-1.01 (just mature fruits) in order to solve the problem of uneven ripening and to keep fruit quality, with minimum physiological disorder (internal breakdown). At 10°C, Alphonso mango fruits should not be stored more than three weeks to avoid the appearance of sever symptoms of chilling injury or internal breakdown during marketing period.
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