Physio-chemical properties and pigment changes in the pericarp of mango cultivars during storage and ripening

Abstract

Aim: The present investigation aimed at quantifying the changes of pericarp pigments and associated physio-chemical attributes in commercial cultivars of mango fruits during storage and ripening. Methodology: Mango fruits of cv “Bombay Green”, “Dashehari” and “Langra” were harvested at mature green stage and stored under ambient conditions (30 ±20C and 85 to 90% R.H.). The fruits were periodically withdrawn at 2, 4, 6 and 8 days intervals to assess the pericarp chlorophylls, carotenoids and physico-chemical attributes during storage and ripening. Results: Total chlorophyll content in the proximal end of fruit pericarp decreased in cultivar 'Bombay Green' while total carotenoids increased from the day of harvest to 8th day of storage, with no external colour change. In cultivar 'Dashehari', fruits had distinct yellow proximal end with decreased total chlorophyll (6.09 to 3.07 mg100g-1), where total carotenoids increased (7.45 to12.38 mg 100g-1) during storage period of 8 days. In cultivar 'Langra', similar trend was observed. The cumulative physiological loss in weight (CPLW) was maximum (16.22%) in cultivar 'Bombay Green',(13.30%) in cultivar 'Dashehari' and minimum(12.39%) in cultivar 'Langra' on the 8th day of storage under ambient conditions. The pulp total carotenoids content (10.03 mg100g-1) in 'Bombay Green', (7.36 mg100g-1) in 'Dashehari' and (5.18 mg100g-1) in 'Langra'. The total antioxidant content were (70.48 μmolesml-1) in cultivar 'Langra', (70.39 μmolesml-1) in 'Dashehari' and (26.74 μmole ml-1) in 'Bombay Green' on the 8th day of storage. Interpretation: The pigment changes in commercial cultivars of mango during storage and ripening were variety specific in conjunction with chlorophyll degradation and total carotenoids synthesis in pericarp and mesocarp.