Optimum Maturity and Harvesting Time of Mangoes Var. Baneshan Part II. Physico-Chemical Components of Fruit Vs. Maturity

The principal components of the mango fruit (var. Baneshan), namely, peel, flesh and seed, and moisture, total solids, alcohol-insoluble solids, Brix solids, reducing, non-reducing and total sugars, pH, titratable acidity, and ascorbic acid in fruit flesh were investigated besides visual flesh colour, in an attempt to discover useful guides to fruit maturity. All the constituents studied other than the three physical components, soluble solids, total sugars and reducing sugars revealed patterns of change which paralleled the progress of maturation of the fruit. Quantitative values of the characteristics associated with mature fruits which ripened to satisfaction are indicated. Based on the results reported now and on the work published earlier which formed part of this study, it is suggested that the optimum stage of maturity and time for harvesting Baneshan mangoes in Kodur area can be predicted long in advance with the aid of the date of peak bloom and the cumulative heat units from that date, and finally determined by close-range physico-chemical analyses of the fruit and examination of flesh colour starting from about the fourth week of May.