Ripe Mango Research Paper

Mango can be consumed in both fresh and processed form. For fresh and ripe mango fruit, it is full of juice with a fruity aroma emitting from the stem end and taste with perfect blending of sweetness and acidity. Ripe mangoes can be considered as primary product as it is ready to eat in fresh form when slightly soft to the touch and yielding to gentle pressure. However, ripe mangoes can be processed into frozen mango products, canned products, ready to serve beverages as well as dehydrated products. Whilst unripe mangoes are processed into products such as brine stock, pickles, chutneys and dried powder. The main industrial products obtained from mango fruits are mango puree, slices in syrup, nectar, leather and canned slices. (Elzebroek, 2008: 65; FAO, 2002: 30; Jahurul et al., 2015)

The major by-products from the processing of mangoes or consumption of mango fruits are peels and stones of the mangoes. Mango peels have attracted considerable attention in community due to their high content of valuable compounds such as phytochemicals, polyphenols, carotenoids, enzymes, vitamin E and C. Peels from ripe mango can be extracted and further processed into aroma concentrate, good

There will be development of shoulders on the stem end of mango fruits, accompanied by the stem end sinking and forming a small pit around the stem. Besides, pulp colour of mango fruit will change from light yellow to deep yellow while mango fruit flesh will turn from white to yellow starting at the endocarp and progressing outward to the skin during maturation. When the soluble solids content (sugars) of mature mango is more than 10%, the mangoes are ready for harvest. Other than that, the expression of maturity indicators of mango fruit can also be influenced by the varietal differences, growing regions, climatic conditions and agronomic practices of the mangoes. (Brecht, 2014: 10; FAO, 2003; Yadav, 2013: