Post-harvest characteristics of mango fruits (Mangifera sp.) from soconusco, Chiapas

• Berenice Karina Flores-Hernández ^[1] ; María de Lourdes Arévalo-Galarza ^[1] ; Rubén San Miguel-Chavez ^[1] ; Saúl Espinosa-Zaragoza ^[2] ; Noé Delfino Pérez-Díaz ^[2] ; Víctor Heber Aguilar-Rincón ^[1]
  1. [1] Colegio de Postgraduados

     Colegio de Postgraduados

     México

     
  2. [2] Universidad Autónoma de Chiapas

     Universidad Autónoma de Chiapas

     México

     
• Localización: Agrociencia, ISSN 2521-9766, ISSN-e 1405-3195, Vol. 57, Nº. 1, 2023, págs. 51-60
• Idioma: inglés
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• Resumen

  • Mango (Mangifera indica L.) is the second most important tropical fruit in the world. In the Soconusco region of Chiapas, Mexico, there is a large number of mango genotypes with a broad range of shapes, flavors, and aromas, with the potential to increase its cultivation. Therefore, the post-harvest characteristics of three creole mango genotypes, ‘Manililla’, ‘Cuero’, and ‘Manzana’ were evaluated and compared with the variety ‘Ataúlfo’. Fifty fruits from each genotype were harvested and stored at 20 °C and 75 % relative humidity; quality characteristics (epidermis/seed/pulp ratio, weight loss, color, firmness, °Bx, titratable acidity, ascorbic acid, pectimethylesterase enzymatic activity, phenolic acid and flavonoid content in epidermis) were evaluated under a completely randomized design. The results showed that ‘Manililla’ and ‘Cuero’ fruits had a significantly higher weight loss, while ‘Manzana’ and ‘Ataúlfo’ were similar in pulp content. The creole genotypes ‘Cuero’ and ‘Manzana’ had an attractive yellow-orange color, with red shading on the shoulders and orange in the pulp. The SST/AT ratio in ‘Manililla’ and ‘Cuero’ (71.1 and 62.6, respectively), was significantly higher in relation to ‘Ataúlfo’ (39.1) due to low acidity. ‘Manzana’ had higher total sugar content (30.3 g 100 g-1) and a firmer texture after six days of storage (dda). ‘Cuero’ showed greater weight loss and higher ascorbic acid content, 32 % more than ‘Ataúlfo’. The pulp content of ‘Manzana’ fruits was similar to that of ‘Ataúlfo’, with less weight loss and greater firmness, making it appealing for marketing.