African Journal of Biotechnology Vol. 6 (21), pp. 2477-2483, 5 November 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo)

Mamiro Peter*, Fweja Leonard, Chove Bernard, Kinabo Joyce, George Victor, Mtebe Kaswija

Department of Food Technology and Nutrition, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.

*Corresponding author. E-mail: Petermamiro@suanet.ac.tz.

Accepted 5 May, 2006

The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit generated) pit ripening (EPR), untreated pit ripening (UPR) and room temperature ripening (RTR) as a control method. The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. Changes such as formation of sugars, decreased acidity, and increased carotene reflected the most significant chemical changes in ripeness stage.

Key words: Dodo, ethylene, off-vine, nutrients, ripening, smoking.