Effect of maturity stage on physico-chemical properties of Garifta-merah mango fruit

Abstract

Garifta-merah is one of the mango varieties released by the Ministry of Agriculture in 2009 with the advantage of having red-yellow peel when it reaches full maturity. The distinctive taste of the fruit flesh makes it one of the types of mangoes favored by consumers in local and foreign countries. As a new variety, there is not much data regarding the Garifta-merah mango, especially regarding the optimal maturity stage to harvest. This study aims to determine the physico-chemical character of the Garifta merah mango harvested at 4 different maturity stage (70%, 75%, 80% and 90%). The study was conducted using a completely randomized design with 2 replications. The parameters observed included fruit peel color, fruit flesh color, total soluble solids (TSS) and fruit firmness. The results showed that the stage fruit maturity determines the physico-chemical character of the fruit. The maturity level of the Garifta-merah mangoes affects the color of the peel and flesh of the fruit, the firmness of the fruit as well as the total soluble solid. Garifta-merah mango fruit can be harvested at maturity level above 75%.