University of Khartoum

Physico-chemical Changes During Growth and Development of Mango Fruit

Physico-chemical Changes During Growth and Development of Mango Fruit

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Title: Physico-chemical Changes During Growth and Development of Mango Fruit
Author: Abugoukh, Abubakr A.
Abstract: The physico-chemical changes during growth and development of `Kitchner', 'Dr. Knight' and 'Abu- Samaka' mango fruits were studied. The fruits of the three cultivars followed typical simple sigmoid curves. Fruit volume and fresh weight progressively increased up to the mature-green stage, and remained constant afterwards. Respiration rate progressively declined to a minimum value at full maturity and then increased in a climacteric pattern. Compositional changes in pulp and peel followed the same pattern. Total soluble solids and total sugars remained unchanged or slightly decreased up to the mature-green stage and sharply increased during the ripening phase. Reducing sugars and total protein slightly decreased and then increased to reach a peak which coincided with the peak of respiration and then decreased. Titratable acidity gradually increased up to shortly before full maturity and decreased afterwards. On the other hand, phenolic compounds and ascorbic acid contents progressively decreased with growth and development. Mango fruits should be picked at the mature-green stage (H5) where the fruits attain maximum size and weight; they are still firm, their respiration rate is at its minimum level and the values of phenolics in pulp and peel are minimal.
URI: http://khartoumspace.uofk.edu/123456789/22292


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