Changes of physico-chemical parameters in relation to storage time and temperature of mango fruit cv. Kent harvested in northern Côte d'Ivoire for export purposes

The aim of this study was to evaluate the physicochemical parameters mangoes for export. results revealed that lose firmness after three days storage and pulp turns yellow-orange. sugar content increases progressively along time. However, phenylalanine ammonia-lyase (PAL) activity decreases with time confirming decrease phenol content. As polyphenoloxidases (PPO) peroxidases (POD), it increased during suggesting a degradation phenolic compounds storage. Furthermore, reported loss inversely proportional (7, 14, 21-days) temperature (4, 10, 14 °C) mango stored at low started show orange color 10 °C 7 °C. higher than 4 Similarly, content, PAL, PPO POD activities were lower high when 14°C. Therefore, influence harvested physico-chemical mangoes. High times temperatures promote rapid ripening by increasing color, decreasing firmness. synthesis oxidation increase observed. Also, delay preserve quality up 21 days. This makes possible envisage an export without deterioration mangoes, which requires maritime transport