Characterization of Fruit Quality Traits and Biochemical Properties in Different Myanmar Mango Cultivars during Ripening Stages

Here, we characterized the changes in fruit quality and biochemical parameters four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, reducing non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time all cultivars. ‘Sein Ta Lone’ showed highest consumer acceptability, maximum sensory scores owing its unique characteristics. ‘Hin Thar’ ‘Ma Chit Su’ also had better attributes than ‘Yin Kwae’. Sugar/acid ratios ranged 23 50, standard sugar/acid high-quality fruits. The phenolic (TPC) antioxidant activity among 8.20 14.96 mg gallic acid equivalents 19.52 26.79 vitamin C capacity, respectively, per 100 g of extract throughout storage. was richest phytochemical compounds. A significant positive correlation found between 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging fruits, showing that TPC exhibited linear relationships activities each variety during different stages ripening.