Climaterio en Mango

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J hort. Sci. 1973) 48, 227-233

espiration and ripening patterns in tbe life cycle o tbe

mango fruitByS.LAKSHMITNARAYANA

Central Food Technological Research Institute, Mysore-2A, ndia

SUMMARY

Alphonso mangoes picked at any stage of maturity starting from fruit-set) and

stored at room temperature show typical respiratory changes characteristic of a

fulIy matured mango. Fruits picked during the earlier and later stages of develop

ment show respiration climacteric within 6 10 days. During the middle stages of

development the preclimacteric trough continues to extend and the climacteric

occurs after 10 days. Fully mature, tree-ripe mangoes do not show a respiratoryc1imacteric during post-harvest storage.

Chemical constituents, such as titratable acids, apparent ascorbic acid, carbo

hydrates and carotenoids, estimated both at harvest and in ripe fruits from different

pickings show changes similar to those characteristic of a fully matured ripening

fruit.

Possibilities of reducing losses from pre-harvest fruit drop and post-harvest

decay by resorting to early harvesting are discussed.

AMONG the different cultivars of mango, the fruits of Alphonso, Dusheri and Banishan

Banganapalle) have excellent qualities that satisfy the requirements of table and processing.Fresh mango fruits have a short storage life of 10-12 days at room temperature and also

suffer low temperature injury chilling injury) during refrigerated storage. t is, therefore,

necessary to develop improved methods of storage in the fresh state to extend shelf-life

without affecting quality. A thorough understanding of the development and post-harvest

physiology of the fruit is essential to achieve this objective and to overcome disorders in

fresh fruit storage.

In India Alphonso mango trees flower during the early part of February, and their

fruits are ready for harvest after about 16 weeks. The season lasts for 2 3 months and the

peak of production occurs during May and June in the Alphonso growing areas.

Mangoes are invariably harvested in bulk, and the crop contains fruits varying in

maturity and size. In commercial practice the fruits are allowed to remain on the tree

during the entire period of development 16 weeks), so that the ripe fruit has weIl balanced

flavour and aroma. This practice of harvesting, however, generaIly coincides with the

onset of the monsoon and thereby results in heavy pre-harvest drops and hail storm injury.

Reduction of these losses is an urgent necessity.

In an earlier communication Lakshminarayana l al. 1970), studies related to the

physical, physiological and biochemical changes occurring in Alphonso fruit at different

stages of development were discussed. The present investigation was primarily aimed at

studying the respiration and ripening patterns of fruit at different periods of deve10pment



LAKSHMINARAYANA 229

RESULTS

Nature 1 respiratory curves

Figure 1 gives the respiratory curves of fruits picked at various stages of maturity

(A-Q). These show that fruits undergo the climacteric in CO2 production irrespective of the

stage of development. The curves A-F were very similar in form, aIl having an earlypronounced climacteric. CO

2production was very high during the post-harvest storage

period in the young fruit up to 6 weeks maturity (A-F), and the climacteric occurred

2-5 days after harvest. In almost all these stages the pre-climacteric trough lasted only

about two days. In subsequent stages the rate of respiration was not as high as in the first

six stages. From the 7th to the 9th week stage G-I) the climacteric occurred on or around

the 8th day; the nature of the curve appeared to be transitory as compared with either A - F

or J-M. The hardening of the stone begins from the 9th week and is completed after the

13th week. There was a remarkably close relationship between hardening of the stone and

the post-harvest respiratory behaviour; at this time the graphs show a pre-climacteric

_trough which lasted 10nger in storage than at any other time during the life-cycle of thefruit (I-M). From the 14th week onwards N-P) the fruit after harvest took only 5-7 days

to reach the climacteric (P). Tree-ripe mangoes did not show a climacteric peak (Q) evenafter 7 days storage, by which time the fruit had become overripe. t is likely that the

tree-ripe fruit produced a climacteric while it was still on the tree.

The CH curves on Figure 1 represent the post-harvest respiratory behaviour of a

number of fruits selected at random from a commercial harvest. These fruits appeared very

similar in such physical characters as weight, size and appearance, but they showed different

respiratory patterns with regard to the number of days to the climacteric, which suggests

that physical attributes are not helpful in ascertaining the maturity offruits.

Condition 1 the ruit

Table 1 gives the physical and physiological condition of fruit both at harvest and when

ripe from the 6th week (F-Q) after fruit set. Fruit picked at any stage of maturity showed

perceptible changes in texture, colour and aroma associated with normal ripening. These

characteristic changes became more apparent in ripe fruits from the 13th week of maturity

after bloom. The physiological loss in weight of ripe fruit was greater until about the 9th

week of maturity; subsequent1y, up to the 15th week, the weight 10ss was about 15 during

a period of 17 days. The internal flesh of both unripe and ripe fruit of 15 weeks maturity

was blemished and spongy near the stone. The incidence of this condition increased in

fruits harvested at 16 weeks or when tree-ripe; over-mature or tree-ripe fruits invariably

showed serious tissue blemishes.

Chemical composition

The chemical composition of the fruit both at the harvest and ripe stages is given in

Table 11 Ripe fruits of 6-10 weeks development F-J) were highly acid, and those from the

11 th week of maturity were less acid. Optimal acidity was found in ripe fruits harvested at

or after 13 weeks. The apparent ascorbic acid content in the ripe fruit showed a slightly

higher 10ss during the ripening of fruits of advanced maturity than in fruits from earlier

harvests. No significant changes occurred in reducing sugars either at harvest or after

Climaterio en Mango

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