Impact of Maturity and Genotype on the Physicochemical Properties of Mango (Mangifera indica L.) Fruit

Mango (Mangifera indica L.) is one of the best-known tropical fruits that has a significant economic value due to its high nutritional value and delicious taste. Six mango genotypes were evaluated based on their mineral content and some physicochemical properties at two stages of fruit development. Among the six genotypes, the mean values of fruit firmness varied from 3.5 to 5.5 kg/cm2 in the immature stage and from 0.5 to 1 kg/cm2 in the ripening stage. Ascorbic acid content decreased with fruit ripening in all genotypes and the highest ascorbic acid was observed in the immature stage in ‘Sarshahi’ genotype. The greatest length (13 cm) and diameter (9 cm) of fruits were found in ‘Mahalli 14’ and ‘Sibi’, respectively. The average total soluble solids (TSS) content of all genotypes was 8.8% in the immature stage of fruits and 12% when fruits were ripe. Evaluation of different genotypes revealed that the TSS/titratable acidity (TA) ratio ranged from 4.8 to 11% and from 29.7 to 43% in the immature and ripening stages, respectively. The L*, b*, and a* in ripe fruits varied between 36 and 54, 23 and 44, and 4 and 10, respectively. Macro-element contents significantly increased in all genotypes. ‘Sabzanbe’ genotype showed higher minerals in ripening stage than other genotypes. The highest significant negative and positive correlations were recorded between firmness and TA and between firmness and TSS/TA, respectively. The results of this study could be useful for fruit producers and help to choose the appropriate varieties with the desired traits for different purposes.