Studies on three mango varieties i.e. Dashehari, Amrapali and Rataul indicated that during ripening of fruits,considerable variation exists in physiological processes like respiration, loss in fresh weight and sugar content and enzymes associated with ripening such as pectin methyl esterase and polygalacturonase. Rise in climacteric respiration coincided with the highest level of sucrose and polygalacturonase enzyme in the ripening fruits. Further the highest rate of respiration was noted in Amrapali while the lowest being the Dashehari.
