Effect of Temperature on Ripening Behaviour of Mango cv. Alphonso

The mango Cv. Alphonso fruits ripened at different temperature conditions viz., 20°C, 25°C, 30°C and ambient temperature (24–33°C) and were analysed for changes in chemical parameters, PLW, ripening behaviour and sensory qualities. It could be revealed that the changes in ripening, PLW, spoilage and shriveling were markedly reduced in 20°C temperature storage condition as compared to other storage conditions but, showed considerable delayed ripening. However, the fruits ripened at 25°C or 30°C temperature exhibited uniformity in ripening, better shelf life than those ripened at ambient condition. As regards the organoleptic evaluation, themangofruits ripened at 25°C or 30°C temperature storage had better sensory score for colour as well as texture of the fruits than those ripened at either 20°C or ambient condition, however were at par with respect to flavor and overall acceptability of the fruit. Thus, it is suggested to ripen the mango Cv. Alphonso fruits either at 20°C or 30°C temperature for optimum ripening, quality and shelf life of the fruit.