By Lorraine Horsley
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2004). However, any green color on the fruit surface strongly reduces consumer preferences (Ebel et al. 2004). ‘Satsuma’ mandarins with soluble solids content-to-acidity ratio of 10 : 1 and no green color were also preferred by most consumers (Ebel et al. 2004). Internal fruit quality, such as flavor and sweetness, is largely dependent on the amount of sugars and acids present in the fruit, and for most consumers was also considered an important quality factor, particularly fruit sweetness (Poole and Baron 1996).
2005). However, after 8–5 days, ‘Tommy Atkins’ and ‘Palmer’ mangoes, respectively, may develop objectionable softness (Nunes et al. 2007). Likewise, mango fruit from Haiti (cv. Francisque) stored at 12°C ripened completely and developed a good flavor after the first week of storage (Kane et al. 1982). Mature-green ‘Kensington’ mangoes stored at 15°C showed a significant decrease in firmness, especially at between 1 and 2 weeks of storage, and after 3 weeks the fruit was considered fully ripe (Chaplin et al.
1995b) reported that skin color development in mangoes depends on the cultivar and maturity. In addition, the rate of ripening depends upon the storage conditions, particularly the temperature. During storage, L*, hue, and chroma values measured on the skin of ‘Tommy Atkins’ and ‘Palmer’ mangoes changed rapidly to approach a value that indicated that the fruits were fully reddish-yellow after 7–8 days at 20°C. L* value of ‘Tommy Atkins’ mangoes stored at 20°C increased during storage, indicating that the fruits were more light than SUBTROPICAL AND TROPICAL FRUITS at the time of harvest due to the development of a yellowish color (Nunes et al.