| Abstrakt: |
Objective: To determine the main evolution indexes of the postharvest ripening of the Ataulfo mango variety grown in Soconusco, Chiapas, Mexico. Design/Methodology/Approach: The variables determined were, mango skin color (B*, a*, and b*), starch index, total soluble solids (TSS) (°Brix), pH, fruit firmness, and color/skin firmness correlation. Results: As the fruit ripeness evolution advances from stage 1 to stage 5, the values of the B*, a*, and b* (color) variables, the TSS, and the pH also increase; however, starch concentration and skin firmness decrease. The negative correlation between the B*, a*, and b* (color) and the fruit firmness, suggests the use of the color variable to measure the ripeness of the Ataulfo variety. Study Limitations/Implications: The ripeness evolution of mango has been the subject of several studies, focused on different varieties (e.g., Tommy Atkins, Keitt, Alphonso, etc.), particularly in Ataulfo mangoes grown in different regions of Mexico. Understanding the physicochemical evolution of the Ataulfo mango grown in Soconusco, Chiapas is fundamental for the producers. Finding/Conclusions: The results obtained could help to determine the ripeness state of the Ataulfo mango, under the environmental conditions of Soconusco, Chiapas. [ABSTRACT FROM AUTHOR] |
