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Vol. 11, Issue 5 (2022)

Effect of heat units and time duration required for maturation of mango (Mangifera indica L.): A review

M Balavardhan Reddy and Jatinder Singh
Background: Mango is the world's most popular tropical fruit. It's high in a variety of nutrients and has a long list of health advantages. The best quality mango with excellent ripeness, texture, and aroma is preferred by the majority of consumers. Mangoes must be picked at the proper time by detecting different maturity indices such as peel colour, pulp colour, fruit firmness, fruit size, and total soluble solids and it entails destruction of fruit. For computing approaches such as heat units and time duration the fruit destruction is not a requisite. Heat units are the number of degrees above a specified threshold (base) temperature (i.e., 10 -17.9 0C for mango) throughout the course of a 24-hour period. Degree days are used to determine heat units.
Result: Each type of mango needs a different number of heat units. Mango maturation is directly determined by the quantity of heat units and length of time it takes to reach harvest. The fruit will not ripen adequately if it is harvested before it reaches maturity. If it is harvested late after it has become overripe its postharvest quality and shelf-life are reduced. As a result, fruits picked at the correct time have better physical characteristics and quality attributes, making them more marketable.
Pages: 1803-1808  |  318 Views  205 Downloads

The Pharma Innovation Journal
How to cite this article:
M Balavardhan Reddy, Jatinder Singh. Effect of heat units and time duration required for maturation of mango (Mangifera indica L.): A review. Pharma Innovation 2022;11(5):1803-1808.
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