Growth, development, biochemical changes and harvesting indexes of mango (Mangifera indica L.). cv. Tongdum
1987
Somchai Rattanamalee
Growth of seed and fruit was in the simple sigmoid curve pattern. The period from full-bloom to fruit maturity took 12-15 weeks while the time taken to reach a maximal growth of the seed was 9 weeks. The endocarp started to harden at the ninth week and hardened within the fifteenth week after full-bloom. The mature fruit weighed 270-340 gm. Titratable acidity (TA) was high in the first two weeks and decreased there after. Total soluble soilds (TSS) were very high at the early stage of fruit development and decreased to the low level in the tenth week after that period. The TSS content gradually increased when the fruit approached maturity. The moisture content tended to decrease when the fruit matured. Vitamin C content increased from the first two weeks and reached the maximal level in the fourth week there after the content decreased again. Nitrogen, reducing sugars and total nonstructural carbohydrates (TNC) contents were high in the first three weeks and the amount increased rapidly after the tenth week till harvest. Reducing sugars contents increased gradually after the thirteenth week while the nitrogen content decreased gradually after the third week until the fruit matured. The mature fruit harvested at about 97-103 days had the specific gravity higher than 1.00, heat unit ranged from 778.80-843.95 Centigrade Degree Days (CDD), fruit firmness ranged from 18.45-19.87 kg/cm2 TSS/TA ratio ranged from 5.90-8.46. When the fruit ripened, fruit firmness ranged from 1.17-1.32 kg/cm2, TSS/TA ratio ranged from 40.85-55.63, B-carotene content was between 6,298-6,733 hg/100 g fresh weight and the flesh color was grey-orange (169 group C).
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