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Tropical and subtropical fruits produced in Portugal and Spain: A. banana, B. avocado, C. mango, D. papaya, E. cherimoya, F. litchi, G. pineapple (left 'MD2', right 'Red Spanish'), H. carambola.
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... Therefore, it is crucial to identify the most appropriate harvesting time. As of today, there is no univocal criterion that can be used to correctly detect the ripeness degree of the fruit-based on its external aspect, and the non-destructive indices that are currently used during and after the harvest show a low accuracy [13,14]. Such destructive indices, in fact, proved to be not representative because of the management and cultivation variability among the various orchards [15]. ...
The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. For this reason, fruits were harvested progressively in ten pickings. The study showed that mango fruits that are kept on the tree reach the best quality traits, corresponding to their physiological maturation. The length of the storage period needed to reach the consumption point varies greatly according to the harvesting moment and to the different environmental parameters, which also affect the organoleptic and physicochemical quality of the fruits. The number of days after full flowering were confirmed to be the primary information to consider when planning harvest with commercial use of the fruit, but interesting indications can be acquired through the definition of non-destructive (hardness, color) or destructive (dry matter) parameters. The data collected help improve mango fruit′s post-harvest management practices, to provide a product with constant quality and homogeneity to the consumer.
