Effect of maturity stage on physico-chemical properties of Garifta-merah mango fruit

Abstract Garifta-merah is one of the mango varieties released by Ministry Agriculture in 2009 with advantage having red-yellow peel when it reaches full maturity. The distinctive taste fruit flesh makes types mangoes favored consumers local and foreign countries. As a new variety, there not much data regarding mango, especially optimal maturity stage to harvest. This study aims determine physico-chemical character Garifta merah harvested at 4 different (70%, 75%, 80% 90%). was conducted using completely randomized design 2 replications. parameters observed included color, total soluble solids (TSS) firmness. results showed that determines fruit. level affects color fruit, firmness as well solid. can be above 75%.