Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Some physical and chemical measurements were applied to mature green African mango fruits (Irvingia gabonensis Baill) during a 7-day storage ripening period at tropical ambient conditions (27–30°C and 68–70% relative humidity).
Changes in fruit weight, texture and colour reflected the most significant chemical changes in the fruit such as starch degradation, formation of sugars and increase in total carotenoids. The post-harvest ripening changes observed are discussed and compared with similar changes in other mango varieties.
The original text taken from a:
Physico-chemical changes in African mango (Irvingia gabonensis) during normal storage ripening, Johnson O. Aina, Food Chemistry, Volume 36, Issue 3, 1990, Pages 205-212, doi:10.1016/0308-8146(90)90055-9