Articles
FRUIT QUALITY OF ‘KARTHACOLOMBAN’, ‘AMPALAVI’ AND ‘WILLARD’ MANGOES (MANGIFERA INDICA) IN JAFFNA, SRI LANKA
Article number
632_46
Pages
351 – 354
Language
English
Abstract
The most popular mango cultivar in Jaffna is Karthacolomban especially known as the Jaffna mango.
Other popular dessert cultivars are Ampalavi and Willard. Mature nonripened mangoes of Karthacolomban, Ampalavi and Willard were harvested after ninety days from full bloom and kept for ripening. Taste panel results showed that the taste of the Karthacolomban mangoes was excellent.
Quantitatively taste was the balance between oBrix and acidity. oBrix/ acidity value of Karthacolomban was 19.79/0.15 after ripening.
Average weight range of Karthacolomban was 175-500 grams and storage life was 8 days with poor color development.
Twenty percent of the fruits were rejected for marketing due to the stem end rot and anthracnose during ripening. Ampalavi mangoes were considerably larger in size.
Disappearance of green color and appearance of dark yellow color was observed after 7 days of ripening. Qualitatively, taste was fairly good and oBrix /acidity of Ampalavi was 22.79/0.21. Seventy percent of the fruits were acceptable for marketing and thirty percent of the fruits were severely affected by stem end rot. Willard mangoes had excellent taste after 7 days of ripening.
The oBrix /acidity was 24.8/0.15 and color of Willard mangoes was bright yellow with red color at the stem end. Willard fruits were small and 30% were not acceptable for marketing due to anthracnose.
Hot water treatment of temperatures ranging from 53-50oC for 5 minutes effectively reduced the symptoms of anthracnose and stem end rot by 20-30% in Karthacolomban, Ampalavi and Willard mangoes. Karthacolomban mangoes developed an attractive orange color when ripe after the hot water treatment.
Hot water treatment also enhanced fruit quality by inducing uniform ripening in Karthacolomban, Ampalavi and Willard mangoes and increased their market value.
Other popular dessert cultivars are Ampalavi and Willard. Mature nonripened mangoes of Karthacolomban, Ampalavi and Willard were harvested after ninety days from full bloom and kept for ripening. Taste panel results showed that the taste of the Karthacolomban mangoes was excellent.
Quantitatively taste was the balance between oBrix and acidity. oBrix/ acidity value of Karthacolomban was 19.79/0.15 after ripening.
Average weight range of Karthacolomban was 175-500 grams and storage life was 8 days with poor color development.
Twenty percent of the fruits were rejected for marketing due to the stem end rot and anthracnose during ripening. Ampalavi mangoes were considerably larger in size.
Disappearance of green color and appearance of dark yellow color was observed after 7 days of ripening. Qualitatively, taste was fairly good and oBrix /acidity of Ampalavi was 22.79/0.21. Seventy percent of the fruits were acceptable for marketing and thirty percent of the fruits were severely affected by stem end rot. Willard mangoes had excellent taste after 7 days of ripening.
The oBrix /acidity was 24.8/0.15 and color of Willard mangoes was bright yellow with red color at the stem end. Willard fruits were small and 30% were not acceptable for marketing due to anthracnose.
Hot water treatment of temperatures ranging from 53-50oC for 5 minutes effectively reduced the symptoms of anthracnose and stem end rot by 20-30% in Karthacolomban, Ampalavi and Willard mangoes. Karthacolomban mangoes developed an attractive orange color when ripe after the hot water treatment.
Hot water treatment also enhanced fruit quality by inducing uniform ripening in Karthacolomban, Ampalavi and Willard mangoes and increased their market value.
Authors
N. Krishnapillai
Keywords
quality, stem end rot, anthracnose, marketing
Online Articles (47)