<div>Background: Mangoes are a tremendous source of nutrients that are vital for human nutrition and health. The concentrations of these nutrients vary across different kinds according to the environmental factors, ripening processes and maturity stages. Hence, the study was undertaken to study the influence of maturity stages, ripening process and days of storage on the colour values and physicochemical properties of Manjeera variety of mango. 
 
Methods: Mangoes that were gathered and processed at the FRS, SKLTSHU, Sangareddy. The mangoes&rsquo; physico-chemical examination and colour value were performed. Mangoes were collected at two maturity stages- 7-9&Uacute;brix and 9-11&Uacute;brix and processed using three different methods, control, 100 ppm ethylene treatment and 150 ppm ethylene treatment, before being stored for 12 days. At the fourth, eighth and twelfth days of storage, samples were taken for further evaluation. 
 
Result: The colour L*, a*, b* values gradually increased from day 4 to day 12 in all the treatments with the exception of&nbsp; L* value for 100 ppm ethylene treated mangoes harvested at 7-9&deg;brix TSS and 9-11&deg;brix TSS. It was found that acidity in all treatments reduced as ripening progressed. With the exception of control samples at 9-11&deg;brix TSS, all 8th day samples for all treatments in the 7-9&deg;brix and 9-11&deg;brix TSS were found to have a high sugar: acid ratio. TSS, a measure of mango sweetness, was found to be highest on the eighth day in 150 ppm treated mangoes with 7-9&deg;brix TSS, followed by 12 ppm ethylene-treated mangoes with 7-9&deg;brix and 9-11&deg;brix TSS and control mangoes with 9-11&deg;brix TSS. Physical and chemical characteristics revealed that mangoes collected at 7-9&deg;brix TSS have high TSS, total sugar and sugar: acid ratios in both 100 ppm and 150 ppm ethylene-treated mangoes.</div>

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Effect of Maturity Stages and Ripening Process on the Colour (L*, a* and b*) Values and Physico-chemical Composition of Mango (Mangifera indica L.) var. Manjeera

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<div>Background: Mango is one of the few fruits that is used at every stage of ripeness, from the very young, immature stage to the completely mature state. The concentrations of nutrients vary across different kinds according on the environmental factors, ripening processes and maturity stages. The process of ripening, which can be carried out either naturally or artificially, brings the fruit to maturity before it is consumed or processed. The best time for mango intake with the most nutrient and phytochemical potential can be determined rationally by new facts about mango consumption. 
 
Methods: Materials utilized for the study were mangoes harvested at two maturity stages i.e. 7-9&deg;brix and 9-11&deg;brix and processed by three treatments methods viz, control, 100 ppm and 150 ppm ethylene treatment followed by 12 days storage. The samples were withdrawn periodically for analysis on 4th, 8th and 12th day of the storage. Nutritive composition and &beta;-carotene analysis for the mangoes were done using the standard methods.&nbsp; 
 
Result: According to the findings of the proximate analysis, the ash content was greater in the control on the 12th and 4th days, respectively, in the 9-11&deg;brix TSS and 7-9&deg;brix TSS. Mangoes harvested at 7-9&deg;brix TSS had the maximum protein content on the fourth day, followed by mangoes treated with 150 ppm ethylene on the twelfth day. In all the treatments, the maximum levels of crude fiber and crude fat were found on day 12th and 8th, respectively, in mangoes harvested at 7-9&deg;brix TSS and 9-11&deg;brix TSS. On the fourth day, mangoes treated with 100 ppm ethylene and harvested at 9-11&deg;brix TSS had the highest carbohydrate content. On the eighth day, all treatments had the most energy. 7-9&deg;brix TSS harvested mangoes showed good nutrient content in control samples, showing that artificial ripening treatments had a substantial impact on the nutrient composition, according to the data.</div>

Effect of Maturity Stages and Ripening Process on the Colour (L, a and b) Values and Physico-chemical Composition of Mango (Mangifera indica L.)* var. Manjeera

Effect of Maturity Stages and Ripening Process on the Nutritive and β-carotene of Mango [Mangifera indica (L.) var. Manjeera]