Effect of Harvest Date on Mango (Mangifera indica L. Cultivar Osteen) Fruit’s Qualitative Development, Shelf Life and Consumer Acceptance

Abstract

The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. For this reason, fruits were harvested progressively in ten pickings. The study showed that mango fruits that are kept on the tree reach the best quality traits, corresponding to their physiological maturation. The length of the storage period needed to reach the consumption point varies greatly according to the harvesting moment and to the different environmental parameters, which also affect the organoleptic and physicochemical quality of the fruits. The number of days after full flowering were confirmed to be the primary information to consider when planning harvest with commercial use of the fruit, but interesting indications can be acquired through the definition of non-destructive (hardness, color) or destructive (dry matter) parameters. The data collected help improve mango fruit′s post-harvest management practices, to provide a product with constant quality and homogeneity to the consumer.

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango

“…Many factors influence mango ripeness: number of days since full flowering [ 49 ], geographical region, microclimatic conditions of the mango trees, long distance during transport (i.e., from Brazil to Quebec), storage condition, etc. [ 50 ]. These can lead to heterogeneous batches that may have different physico-chemical characteristics [ 50 , 51 , 52 , 53 ] among which firmness is predominantly impacted, consequently leading to difficulty in managing a uniform batch of mangoes.…”

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

“…The appearance of fresh fruit is one of the most important factors for consumers when purchasing. Mango is a tropical fruit that is usually harvested when their maturity is between 60% and 70% [24]. As the fruit ripens, the color of the mangoes changes accordingly.…”

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

“…Therefore, it is highly recommended that mangoes should be harvested at a mature green state (commercial maturity). This ensures that mango quality will be fully developed at the stage of consumption in the supply chain (Tian et al, 2010;Ullah et al, 2010;Gianguzzi et al, 2021). However, the standard green maturity indices are difficultly characterized due to the diversity of mango varieties and cultivation conditions, thus it should be determined in practice for each specific cultivar (Sivakumar et al, 2011).…”