Studies on Colour Behaviour of Alphonso Mangoes during Ripening Using CIE-Lab Colour Space

Alphonso mangoes were treated with ethylene and changes in external peel colour was studied with CIE-Lab colour coordinates. All the three coordinates were found highly significant (p<0.01) over the ripening period. L*, a* and b* values were increasing significantly during ripening. Up to 15^th day L* and b* values were found increasing and a* value was increasing till end of ripening period. The total colour difference was calculated for every 24h interval, and drastic increase was found during 5^th day to 10^th day. A steep raise was found in hue angle between 7–8^th day of ripening. Croma was increasing till decay stage. These finding may be suitable for further ripening and processing related studies of mango fruits.