Changes in Physicochemical and Enzymatic Activities of Mango Hybrids During Fruit Ripening

An experiment was performed to study the ripening quality of six mango hybrids, namely, ‘Pusa Lalima,’ ‘Pusa Peetamber,’ ‘Pusa Pratibha,’ ‘Pusa Surya,’ ‘Ambika,’ and ‘Arunika’ at 25 °C for 6 days. Fruits were analyzed periodically for physicochemical characteristics at 0, 24, 48, 72, 96, and 120 h of ripening period. With progression of fruit ripening, an increase in weight loss, total soluble solids content (TSS), sensory quality, juice pH, amylase activity and polygalacturonase activity in mango fruits was observed. By contrast, a decline in fruit firmness, titratable acidity and starch content was observed. After 120 h of ripening, maximum TSS content was recorded in ‘Pusa Lalima’ (22.2 °Brix), and minimum titratable acid content was noted in ‘Pusa Pratibha’ (0.16%). ‘Ambika’ showed minimum fruit firmness (1.1 lbf) and ‘Pusa Pratibha’ exhibited maximum firmness (2.0 lbf). Likewise, ‘Pusa Pratibha’ the developed highest sensory quality and can be considered as a faster ripening fruit, whereas ‘Pusa Lalima’ recorded minimum sensory attributes and hence is regarded as a late ripening fruit.