Background: Most mango (Mangifera indica L.) varieties grown in Ghana for export include Haden, Kent, Palmer, and Keitt; all of Florida origin and have different post-harvest characteristics. The issue of few exportable mango fruits in Ghana can be attributed to inappropriate post-harvest handling and the inability of farmers to determine the appropriate time of fruit maturity; all of which are significant contributors to poor-quality fruit.
Purpose: Field and laboratory studies were conducted at Prudent
Export and Import Company Ltd Mango Plantation and at the Bio-chemistry
Laboratory of Food Research Institute, Legon, Accra, Ghana, respectively. For
field studies, fruit ages (early, mid, and late harvest stages) of Haden, Kent,
Palmer, and Keitt mango varieties were determined through ‘age-control’ and
established for physiological (early harvest) and eat-ripeness stages (mid and
late harvests). This was followed by laboratory studies to determine the
physicochemical properties at these physiological and eat-ripeness stages that
could be used as simple harvest indicators for export and local markets.
Research Methods: Randomized Complete Block Design and Completely
Randomized Design with four replications in each case were used for field and
laboratory studies respectively. For each of the four varieties, five mango
trees were sampled at random in each of the four replications of Prudent Export
and Import Company Ltd Mango Plantation in the Greater Accra region of Ghana,
to accomplish the purpose of the study.
Findings: Established harvest stages (ages) at physiological
maturity/early harvest, mid-harvest, and late harvest for Haden were 112, 119,
and 126 days from fruit-set, respectively; for Kent 126, 133, and 140 days from
fruit-set, respectively; for Palmer 133, 140, and 147 days from fruit-set,
respectively; and for Keitt 140, 147, and 154 days from fruit-set,
respectively. Established TA (% citric acid), Ascorbic acid (mg.100g-1), TSS (oBrix), pH, Moisture (%), DM
(%), Fibre (%), and TSS/Acidity ratio readings at physiological maturity for
Haden were 1.071, 24.90, 8.94, 3.250, 83.55, 16.45, 0.017, and 8.3473
respectively; for Kent 0.807, 8.50, 6.88, 3.499, 82.28, 17.72, 0.016, and 8.5254 respectively; for Palmer 0.940, 35.50,
7.25, 3.328, 83.89, 16.11, 0.017, and 7.7128 respectively; and for Keitt 1.004,
23.80, 6.56, 3.349, 84.26, 15.74, 0.026, and 6.2835 respectively. Established
TA (% citric acid), Ascorbic acid (mg.100g-1), TSS (oBrix),
pH, Moisture (%), DM (%), Fibre (%), and TSS/Acidity ratio readings at eat-ripe
maturity for Haden were 0.14, 8.05, 18.50, 5.11, 80.85, 19.15, 0.065, and
132.140 respectively; for Kent 0.12, 3.32, 17.50, 4.08, 80.94, 19.06, 0.062,
and 145.830 respectively; for Palmer 0.31, 5.52, 19.10, 5.00, 80.25, 19.75,
0.066, and 61.610 respectively; and for Keitt 0.10, 3.66, 17.00, 5.80, 81.95,
18.05, 0.094, and 170.00 respectively.
Pulp colour (turning yellow) was nearly the same for the different varieties at
physiological maturity but varied when ripe, with uniform consistent texture at
both stages. TA, Ascorbic Acid, TSS, pH, Moisture, DM, Fibre, Pulp/flesh
Colour, Pulp Consistency, and TSS/Acidity ratio have all been established as
physicochemical indices that could be used as harvest indicators at both
physiological and eat-ripe stages for Haden, Kent, Palmer, and Keitt mango
varieties cultivated in Ghana for export and local markets.
Limitations: No limitations to report.
Originality/Value: Fruit should be harvested after full maturity
in order to develop the most adequate organoleptic quality and the longest
post-harvest life, and before full ripeness but should never be over-ripe or
immature for any purpose unless otherwise.
Author
(s) Details
Moomin Abu
Department of Horticulture, Faculty of Agriculture, Food and Consumer
Sciences, University for Development Studies, Nyankpala, Northern Region,
Ghana.
Lawrence Dzarkwei
Abbey
Council for Scientific and Industrial Research, Food Research Institute,
Okplonglo, Accra, Ghana.
Nelson Kobla Amey
Council for Scientific and Industrial Research, Food Research Institute,
Okplonglo, Accra, Ghana.
Please see the book here:- https://doi.org/10.9734/bpi/crpas/v5/2635
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