Maturity stage at harvest affects fruit ripening, quality and biosynthesis of aroma volatile compounds in ‘Kensington Pride’ mango

By H. Lalel, Z. Singh, S. C. Tan, M. Agustí. 2003

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Mango - Postharvest Biology and Biotechnology (2013, methodology): “…fruits at sprung green stage exhibited higher amount of aroma volatiles compared to those at hard mature, half ripe and ripe stages suggesting that to achieve better quality and greater aroma volatile production in ripe fruit, it should be harvested at the sprung green stage (Lalel et al., 2003a).”
An overview of preharvest factors influencing mango fruit growth, quality and postharvest behaviour (2007, background): “Exogenous ethephon exacerbated the climacteric crisis by increasing the respiration rate and ethylene production, as well as fatty acid content (Lalel et al., 2003b).”
Effect of harvesting and storage conditions on the post harvest quality and shelf life of mango (Mangifera indica L.) fruit (2012, background): “…affect the quality and contribute in providing strong heterogeneous batches of mangoes in terms of fruit size, gustatory quality, essential nutrients, vitamins and minerals, in the supply chain and effect the post harvest management (Jacobi et al., 1995; Lalel et al., 2003; Nunes et al., 2007).”