Influence of temperature on natural ripening of mango

The aim of the study was to investigate the effect of different temperature regimes on natural ripening quality of mango cv.Arka Aruna. Fruits of optimum maturity were subjected to ripening at three different temperatures (18, 25 and 40°C) and controlled RH (92 to 93%). The stored fruits were analysed for its physico-chemical attributes on 1st, 3rd, 5th, 7th, 9th and 11th day of storage. Results indicated progressive decrease in firmness, titrable acidity (TA) and ascorbic acid with the advent of ripening, whereas physiological loss in weight (PLW), p-carotene, total soluble solids (TSS), total sugar, reducing sugars and hue angle increased with the progression of ripening. Fruits stored at 18°C retained good quality and were acceptable till the 11th day of storage. However, those stored at 25°C and 40°C lasted only for 7 days and 4–5 days, respectively. Pearson correlation analysis exhibited a relationship of increasing trend of p-carotene, total soluble solids (TSS), total sugars, reducing sugars and hue angle with the advancement of ripening. However, firmness, titratable acidity (TA) and ascorbic acid followed relationship of decreasing trend with the advancement of ripening. Besides, principal component analysis (PCA) was conducted for overall variability of the quality attributes, and found that ascorbic acid contributed to maximum variation in the ripening parameters of fruits.