Journal of Food Science and Technology

, Volume 55, Issue 7, pp 2395–2400 | Cite as

Ripening quality of Dusehri mango in relation to harvest time

  • Ramandeep Kour
  • Mandeep Singh
  • P. P. S. Gill
  • S. K. Jawandha
Original Article


The effect of different harvesting time on ripening quality of mango cv. Dusehri was investigated under sub-tropics of northwestern India. Fruits were harvested at 101, 106 and 111 days after fruit set (DAFS) and kept at 25 °C in temperature controlled chamber for ripening. Fruits were analyzed periodically for physico-chemical characteristics at the time of harvest (0 h) and after 72, 96 and 120 h of ripening period. With advancement in ripening period, an increase in physiological loss in weight, soluble solids content (SSC), sensory quality rating, β-carotene and pulp colour development of mango fruits was recorded. While a decline in fruit firmness and titratable acidity (TA) was observed with ripening period. Fruits picked at 111 DAFS recorded highest SSC (8.01%), sensory rating (4.67), β-carotene (0.427 mg/100 g) vis-à-vis lowest fruit firmness (15.3 lbf) and TA content (1.56%). The luminosity of fruit pulp decreased with the storage period. The redness and yellowness of the fruit pulp represented by a* and b* values, respectively increased with delay in harvesting period. The rate of ripening was rapid in late harvested fruits as compared to early harvested fruits. After 96 h of ripening period, fruits harvested at 111 DAFS showed very much desirable quality whereas fruits harvested at 101 DAFS showed moderately desirable quality. Results showed that harvesting of mango fruits can be extended to 111 days and such fruits attained optimum ripening quality after 96 h at 25 °C.


Colour changes Harvest date Mangifera indica Fruit quality 


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Fruit SciencePunjab Agricultural UniversityLudhianaIndia

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