While the temporal ripening behavior of mango is widely documented, the spatial distribution with respect to physicochemical composition remains largely unknown. In this study, ripening behavior of mangos cv. Nam Dokmai was investigated focusing on the variations between the different fruit parts, namely shoulder, cheek, and tip. The temporal results showed typical ripening behavior: color changes in pericarp and mesocarp with increase of a* and b* values and rises in total soluble solids (TSS) and pH, while firmness and titratable acidity (TA) decreased. Sucrose and citric acid were respectively the predominant sugar and acid in this particular cultivar. Relating to spatial variation, the shoulder (near the stem) had the highest TSS, pH, sugar to acid ratio (TSS·TA⁻¹), and sucrose, glucose, and fructose values. The tip showed the highest TA and citric acid content. Generally, the shoulder and tip were observed to ripen faster than cheeks. PCA was used to classify the ripeness of mango based on measured parameters and suggested that the cheek part is recommended for quality measurements. This information is imperative for the fruit handling industry, especially regarding the implementation of non-destructive technologies for quality determination.

中文翻译：

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芒果果实采后成熟期理化特性空间分布的时空变化

尽管芒果的时间成熟行为得到了广泛的文献记载，但是关于理化成分的空间分布在很大程度上仍然未知。在这项研究中，芒果CV的成熟行为。对Nam Dokmai进行了调查，重点研究了不同水果部分之间的差异，即肩膀，脸颊和尖端。时间结果显示出典型的成熟行为：果皮和中果皮的颜色随a *和b *值的增加而变化，总可溶性固形物（TSS）和pH升高，而硬度和可滴定酸度（TA）下降。在该特定品种中，蔗糖和柠檬酸分别是主要的糖和酸。关于空间变化，肩膀（茎附近）的TSS，pH，糖酸比（TSS·TA ^-1）最高），蔗糖，葡萄糖和果糖值。尖端显示出最高的TA和柠檬酸含量。通常，观察到肩膀和尖端比脸颊成熟更快。PCA用于根据测量的参数对芒果的成熟度进行分类，并建议将脸颊部位推荐用于质量测量。此信息对于水果装卸业至关重要，尤其是在实施非破坏性技术进行质量检测时。