Changes in Properties during Maturation and Ripening of 'Chiin Hwang No.1'Mango Fruit Cultivated in a Plastic Greenhouse

摘要

Mango fruits 'Chiin Hwang No. 1' produced on 7-year-old trees cultivated in a plastic greenhouse {inside temp.: in winter, min. 5.8 deg. C (room) and 12.7 deg. (soil); in summer, max. 42.5 deg. C (room) and 26.8 deg. C (soil)} were used for this study. Fruits were harvested approximately 13 (Sample I) 15 (Sample II) and 17 (Sample III) weeks after flowering in 1999. Sample III was ripened at 25 deg. C, 58-84/100 RH for 12 days. Brix value, respiratory rate, and free sugar content increased during maturation.