Transitions in mesocarp colour of mango fruits kept under variable temperatures

Abstract

The impact of variable temperatures on mesocarp colour development and physico-chemical changes of mango fruits cv. Langra during ripening has been investigated. Physiological mature mango fruits were kept in temperature regulated chambers (20 and 25 °C) and at room temperature (29.8–33.6 °C). Progress in development of mesocarp colour, β-carotene, sensory quality (SQ) and total soluble solids (TSS) content of fruits were analysed periodically from 48 to 168 h of ripening period. The progress of ripening period was accompanied by an overall increase in colorimetric value redness (a*), yellowness (b*), chroma or saturation (C*), a reduction in lightness (L*) and hue angle (h0) values. Colour development was found to be more in fruits ripened at higher temperatures than the fruits at lower temperature. β-carotene content of pulp improved with ripening of fruits up to 120 h of ripening period. Fruits ripened at 25 °C recorded maximum sensory quality score. Pearson’s correlation matrix studies revealed that fruit mesocarp colour a*, b*, C* values were directly correlated with β-carotene, SQ and TSS with progress of ripening period.