Mangosteen

MATURITY & QUALITY

Maturity Indices

Skin color change to reddish-purple is the primary maturity index for mangosteen. The fruit has a persistent calyx at the stem end and is picked with the peduncle attached. The aril (pulp) separates from the rind in ripe fruit.

Quality Indices

• Fruit size
• shape
• color
• freedom from defects (skin cracks and blemishes, latex staining, insect damage)

The inedible pericarp is hard and the edible pulp is white, soft, juicy, and consists of 5 to 8 segments (similar to citrus fruits).

Soluble solids content ranges from 17 to 20% and titratable acidity ranges from 0.7 to 0.8% (pH = 4.5 to 5.0).

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

Optimum Temperature

13 ± 1°C (56 ± 2 °F), storage potential = 2-4 weeks, depending on cultivar and ripeness stage.

Optimum Relative Humidity

90-95%

Rates of Respiration

6-10 ml CO₂/ kg·hr at 20°C (68°F); climacteric respiratory pattern.

To calculate heat production multiply ml CO₂/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

3-30 µl C₂H₄/ kg·hr at 20°C (68°F)

Responses to Ethylene

Exposure to 100 ppm ethylene for 24 hours at 20°C (68°F) accelerates ripening (color change to dark purple and softening of the pulp).

Responses to Controlled Atmospheres (CA)

Limited published information indicates a useful CA of 5% O₂ + 5 to 10% CO₂ for up to 4 weeks.