Physico-chemical changes in mango (Mangifera indica .) varieties 'Alphonso' and 'Raspuri' during fruit development and maturation.

Physicochemical changes associated with fruit ripening in mango var. Raspuri and Alphonso were studied. Fruits were harvested 35-115 days after fruit set. Fruit growth was slow up to 35 days after fruit set and then rapidly increased in terms of fruit wt. (in Alphonso by 1.5-3x that of Raspuri) until ripe. Sp. gr. of fruits increased with fruit development and reached a value near to 1.0 at harvest maturity. It is suggested that sp. gr. of mango could be considered a reliable physical index for harvest ripeness. During early stages of fruit growth (35-65 days after fruit set) peel and stone percentage increased in both varieties; thereafter, pulp percentage increased as fruit growth advanced towards ripeness. Fruit firmness increased and reached a peak at 85 days and decreased at ripeness. Var. Alphonso had a better texture than Raspuri at each stage. TSS to acidity ratio increased during fruit development in both varieties. At ripeness, the TSS to acidity ratio reached 2.7-3.0; hence, TSS to acidity ratio could be considered a reliable chemical index for harvest maturity. Results indicated that fruits of both varieties took 115 days to reach full ripeness and attain harvest maturity 110 days after fruit set.