ABSTRACT

Fruit characteristics of 10 mango varieties (Mangifera indica cv ‘Chok Anan,’ ‘Gold Nugget,’ ‘Hong Jin Long,’ ‘Jin Sui,’ ‘Keitt,’ ‘Mallika,’ ‘Nam Doc Mai,’ ‘Neelum,’ ‘Tainong No. 1ʹ, and ‘Zihua’), grown in a greenhouse, were evaluated during postharvest ripening. Mango fruits were harvested at 130 days after full bloom and then ripened for 3, 5, and 7 days after harvest (DAHs) at ambient temperature and relative humidity. All fruit skin colors became redder except for ‘Keitt’ and ‘Tainong No. 1ʹ, as reflected in increasing a* values (a color space coordinate describing green-red coloration). Of the 10 varieties, fruit weights of eight varieties did not significantly change among DAHs. Fruit weights of ‘Nam Doc Mai’ and ‘Zihua’ decreased at 7 DAH. Only the flesh weights of ‘Zihua’ changed among all varieties. Of all the varieties, fruit lengths and fruit diameters of eight varieties did not change among DAHs. Soluble solid contents did not change in four varieties and increased in six varieties. Titratable acidity decreased in six varieties but did not change in the other varieties. The fruit skin firmness decreased in all varieties among DAHs. Changes in fruit characteristics depended on mango varieties or the length of postharvest ripening period or both. Principal component analysis showed that fruit diameter, SSC, L*, b*, and firmness were essential variables. These findings could be used to provide consumers with information about fruit characteristics associated with the ripening of various mango cultivars.

摘要

10个芒果品种的果实特性（Mangifera indicacv 'Chok Anan'、'Gold Nugget'、'Hong Jin Long'、'Jin Sui'、'Keitt'、'Mallika'、'Nam Doc Mai'、'Neelum'、'Tainong No. 1'和'Zihua' )，在温室中生长，在收获后成熟期间进行评估。芒果果实在盛开后 130 天收获，然后在收获后 (DAH) 的 3、5 和 7 天在环境温度和相对湿度下成熟。除了“Keitt”和“Tainong No. 1”外，所有水果的表皮颜色都变得更红，这反映在 a* 值（描述绿-红颜色的颜色空间坐标）的增加中。10个品种中，8个品种单果重在DAHs间变化不显着。'Nam Doc Mai' 和'紫花' 的单果重在 7 DAH 下降。所有品种中只有'紫花'的肉重发生了变化。在所有品种中，8 个品种的果实长度和果实直径在 DAH 之间没有变化。可溶性固形物含量有四个品种没有变化，有六个品种增加。六个品种的可滴定酸度下降，但其他品种没有变化。DAH中所有品种的果皮硬度均下降。果实特性的变化取决于芒果品种或采后成熟期的长短或两者兼而有之。主成分分析表明，果实直径、SSC、L*、b*和硬度是必不可少的变量。这些发现可用于为消费者提供与各种芒果品种成熟相关的水果特征信息。果实特性的变化取决于芒果品种或采后成熟期的长短或两者兼而有之。主成分分析表明，果实直径、SSC、L*、b*和硬度是必不可少的变量。这些发现可用于为消费者提供与各种芒果品种成熟相关的水果特征信息。果实特性的变化取决于芒果品种或采后成熟期的长短或两者兼而有之。主成分分析表明，果实直径、SSC、L*、b*和硬度是必不可少的变量。这些发现可用于为消费者提供与各种芒果品种成熟相关的水果特征信息。