Increasing the uniformity of ripening time of Arumanis mango (Mangifera indica L.) after harvesting through environmental control and ripening process treatment

Abstract Mangoes are the second most produced tropical fruit, and they are widely exported and in high demand in both home and international markets. Ripening is a crucial post-harvest process that determines the quality of mature fruit consumed by customers, especially in domestic trade. Mango fruit, like other climacteric fruits, does not ripen simultaneously on the same tree, so in order to obtain ripe fruit in large quantities, either for fresh consumption or as raw material for subsequent processing, technology that can ripen the fruit simultaneously in a relatively short period of time and in large quantities is required. The research aims to investigate the influence of environmental conditions and handling treatments on the ripening process of Arumanis mangoes. A Nested Design was employed, utilizing two ripening rooms (with ambient temperature and RH, and with cold temperature and controlled RH) for mango ripening with handling treatments including no washing, washing in 1% chlorine solution, and dipping in 5% galangal extract (3 replications). Exposure to 30 ppm ethylene gas was conducted for 24 hours. Observed parameters included weight loss, colour, total soluble solids, vitamin C content, total acidity, and fruit pulp moisture content. Application of 30 ppm ethylene gas effectively ripened Arumanis mangoes within 5 days at room temperature. The results of research showed mango handling treatments had different effects on total soluble solids levels. The increase in total soluble solids levels during 5 days of storage was higher in fruit without washing treatment compared to fruit with washing in 1% chlorine solution and dipping in 5% galangal extract treatments.