I EXTERNAL COLOR AS MATURITY INDEX OF MANGO I

Haden mangoes at the green maturity stage were classified according to their maximum yellow and red external color intensity using a Hunter-lab Color Difference Meter, and were allowed to ripen at 23 + 2°C. The mangoes were checked daily and when completely ripe, the internal color intensity and the content of T.S.S. were determined. lntensifica-tion of surface coloration was related to the initial color intensity of the mangoes. Fruits with a more intensive initial red or yellow colora-tion had ripened more rapidly than mangoes with less intensive colora-tion. All fruits with initial coloration of bL> 22 or aL> 0 had ripened within 12 days whereas 33 % of the mangoes with values of bL < 16 and 22 % of the mangoes with aL < 0 did not ripen within that time period. Fully ripened mangoes which had initially a more intensive coloration had developed a more desirable internal coloration and a higher content of T.S.S. It was concluded that both, the maximum red and maximum yellow color intensities at harvest, could serve as a good index of mango maturity. The maximum red coloration was found to be a more sensi-tive maturity index than the maximum yellow coloration