Effect of ripening temperature on quality and compositional changes of mango (Mangifera indica L.) cv. Kensington

摘要: Preclimacteric mangoes (Mangifera indica L.)cv. Kensington were treated with ethylene (200 ¦L/L) for 36 h, then ripened under a range of temperatures from 13 to 30¦C and 2 diurnal temperature regimes (18/24¦C in 12/12 h 18/6 cycles). Fruit assessed quality (skin colour, pulp eating quality) compositional changes over the ripening period. that was at 18-22¦C achieved highest scores, all parameters reaching maximum within about days each other. Diurnal cycling provided no advantage non-cycled temperatures. had lower skin colour related poor carotenoid development high chloropnyii retention, respectively. The 13¦C also resulted scores. Eating significantly 30¦C, slow decline titratable acidity flavour, Quality became unsynchronised 5 earlier than 13¦C, 3 later 30¦C.