PDFAbstract: This study evaluates the developmental changes in physical and chemical attributes of Guimaras mangoes during ripening, focusing on the sugar-acid ratio and maturity indicators. As mangoes ripen, starch hydrolyzes into sugars, causing a sharp decrease in titratable acidity and a substantial rise in total soluble solids (TSS). Optimal ripening involves increasing total sugars and carotenoids, resulting in yellow-orange pulp color, while fruit firmness decreases due to pectin degradation. Results indicate that maximum sensory quality and sweetness, characterized by high sugar-acid ratios, are achieved when fruit is allowed to reach full maturity (typically 110+ days after flowering) before ripening.
Keywords: Mangifera indica, ripening characteristics, ripening characteristics, sugar-acid ratio, titratable acidity, total soluble solids
Cite this paper
Tomas U. Ganiron, Jr. (2026) Developmental Analysis of Sugar-Acid Ratio and Ripening Characteristics in Guimaras Mangoes. Food and Nutrition Science - An International Journal, 9 , 1-7
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