愛文與凱特芒果成熟度之研究

Studies on the Determination of Maturity of Irwin and Keitt Mangos

本文分別研究愛文與凱特芒果成熟期之果實比重、果實大小橫徑比、澱粉含量、含酸量、澱粉與與含酸量比、可溶性固形物以及可口性（palatability）之變化，當作採收成熟度之參考。在六十三年成熟期，果實比重、澱粉與含酸量比以及追熟後果實之可溶性固形物，皆隨成熟度而增加，果實大小橫徑比與果肉之含酸量則逐漸降低，澱粉含量在成熟期增加而后又稍下降，青熟芒果可溶性固形物前期無甚變化，到成熟後期有增高現象。決定青熟芒果採收之最好標准，愛文芒果以果實比重及果肉澱粉與含酸量之比值為佳，凱特芒果除果實比重、果肉澱粉與含酸含酸量比外，澱粉含量亦可供採收之依據。別外，果實大小橫逕比亦為一種可利用之方法。

Seasonal variation of specific gravity, ratio of, major to minor diameter of fruit, starch content, acidity, ratio of starch to acidity, total soluble solids and palatability of Irwin and Keitt mangos were studied during the period of maturation in 1974. It was found that specific gravity, ratio of starch to acidity of hard fruit and total soluble solids of soft fruit were closely associated with maturity, as indicated by palatability. However, specific gravity, ratio of starch to acidity in the flesh were the best method for estimating the degree of maturity in hard green fresh fruit of Irwin and Keitt mangos, and the measurement of starch content in the flesh of Keitt mango could be used as well. The ratio of major to minor diameter of fruit decreased during maturation, and the value of this ratio was also a good indication for determining picking maturity of hard green mangos.