Portal de Periódicos da CAPES

Determining the harvest time for 'Ubá' mangoes as a function of textural properties

2023; Servicios Academicos Intercontinentales; Volume: 16; Issue: 8 Linguagem: Inglês

10.55905/revconv.16n.8-244

1988-7833

Camilla Sena da Silva, Paulo César Corrêa, Diana Soares Magalhães, Ana Paula de Freitas Coelho, Cristiane Fernandes Lisbôa,

Postharvest Quality and Shelf Life Management

Considering that the early harvest and the mechanical damages that occur during harvest and post-harvest are the main factors that compromise the quality and shelf life of mango fruits, this study aimed to evaluate the textural properties of 'Ubá' mango in different stages of maturation in order to define the best time to harvest the fruits for industrial use. A completely randomized design with ten replications was used. The fruits were acquired from a site located in the municipality of Guidoval-MG, Brazil, selected and classified into four stages of maturation: green, green, ripe and semi-ripe. The fruits were submitted to compression and penetration tests (penetration of the whole fruit, pulp and skin). In general, the advance of maturation resulted in a decrease in the maximum penetration force, which went from 57.37, 30.89 and 27.48 N to 11.79, 1.61 and 4.81 N, for the whole fruit. with rind, pulp and rind, in this order, the same occurring for the compression force that decreased from 277.27 to 32.51 N, from the green to the ripe stage, evidencing the loss of firmness of the fruits with ripening. Based on the research results, the 'Ubá' mango can be harvested at the verdoengo stage, as it has greater firmness than the semi-ripe and mature stages, but not as high as the green stage, an important attribute for handling in the stages and post-harvest procedures of the product.