EXTERNAL COLOR AS MATURITY INDEX OF MANGO

Haden mangoes at the green maturity stage were classified according to their maximum yellow and red external color intensity using a Hunterlab Color Difference Meter, and were allowed to ripen at 23 × 2°C. The mangoes were checked daily and when completely ripe, the internal color intensity and the content of T.S.S. were determined. lntensification of surface coloration was related to the initial color intensity of the mangoes. Fruits with a more intensive initial red or yellow coloration had ripened more rapidly than mangoes with less intensive coloration. All fruits with initial coloration of bL 16 and 22% of the mangoes with aL > 0 did not ripen within that time period. Fully ripened mangoes which had initially a more intensive coloration had developed a more desirable internal coloration and a higher content of T.S.S. It was concluded that both, the maximum red and maximum yellow color intensities at harvest, could serve as a good index of mango maturity. The maximum red coloration was found to be a more sensitive maturity index than the maximum yellow coloration.