Abstract:
The objective of this study was to evaluate the physico-chemical characteristics at different color
stages and develop a standard maturity color chart of BARI Aam-3 mango variety. The earliest
physiological maturity (stage 1) was marked as the stage when the flesh was mostly cream and
turning yellow at the seed and the subsequent maturity stages determined at 2-days intervals as
stages 2, 3, 4, 5 and 6. For each of the maturity stages, physical (pulp-peel ratio, peel-flesh
firmness, peel-flesh color and glossiness) and biochemical (titratable acidity, pH, total soluble
solids, vitamin-C, reducing sugar, non reducing sugar, total sugar, anthocyanine and carotenoid)
maturity indices were determined. At early stage green (G) color is prominent and gradually
decreasing with maturity. At stage-1, RGB% was 86.40, 108.01 and 5.40 respectively. The
highest red (R) color contain at stage-5 (RGB% 204.40, 157.81, 2.60). The anthocyanin content
was more in ripe mango peel and it highest was 0.2922 Umol ml-1
at stage-4 and lowest was
0.01880 ?mol ml-1 at stage-2. The Carotenoid content was more in ripe mango pulp and it
highest was 1.796 Umol ml-1
at stage-6 and lowest was 0.1646 Umol ml-1 at stage-4. The highest
titratable acidity (1.50%) was recorded at stage-1 and the lowest (0.4420%) was recorded at
stage-6. At stage-1, the lowest pH (3.262) was recorded and the highest (5.320) was recorded at
stage-6. At stage-1, the lowest TSS (7.224%) was recorded and the highest (23.85%) was
recorded at stage-6. At stage-1, the highest ascorbic acid (13.78 mg) was recorded and the lowest
(5.70 mg) was recorded at stage-6. At stage-1, the lowest reducing sugar (2.470 %) was recorded
and the highest (5.926 %) was recorded at stage-4. At stage-1, the highest non reducing sugar
(2.428%) was recorded and the lowest (0.2960%) was recorded at stage-5. At stage-5, the lowest
total sugar (3.788%) was recorded and the highest (6.312%) was recorded at stage-4. The results revealed that, there is a significant relationship between nutritional value and maturity indices of
mango fruits. |
