Color, brix degrees, skin firmness, pH, starch.
Objective: To determine the main indices of evolution of postharvest maturity of theAtaulfo mango from Soconusco, Chiapas, Mexico.
Design/methodology/approach: The analyzed variables were color of skin L*, a* and b*, starch, total soluble solids (°Brix), pH, skin instrumental firmness, and color/skin firmness correlation.
Results: It was found that, as fruit maturity progresses, from stage 1 to stage 5, the values of the variables skin color L, a* and b*, TSS and pH also increase, but starch concentration and instrumental firmness of the fruit decrease. The negative correlation between color L, a* and b* with the firmness of the fruit, suggest the use of the color variable, as a measure of the maturity of the Ataulfo mango.
Limitations on study/implications: The evolution of mango ripening has been studied in varieties such as Tommy Atkins, Keitt, Alphonso, among others, and in Ataulfo grown in other regions of Mexico. Knowing the physicochemical evolution process of the Ataulfo mango grown in Soconusco, Chiapas, is essential for producers.
Findings/conclusions: The results obtained could be useful to determine the maturity stage of the Ataulfo mango fruit under the environmental conditions of Soconusco, Chiapas.