Effect of Maturity Stages and Ripening Process on the Nutritive and β-carotene of Mango [Mangifera indica (L.) var. Manjeera]

Background: Mango is one of the few fruits that used at every stage ripeness, from very young, immature to completely mature state. The concentrations nutrients vary across different kinds according on environmental factors, ripening processes and maturity stages. process ripening, which can be carried out either naturally or artificially, brings fruit before it consumed processed. best time for mango intake with most nutrient phytochemical potential determined rationally by new facts about consumption. Methods: Materials utilized study were mangoes harvested two stages i.e. 7-9°brix 9-11°brix processed three treatments methods viz, control, 100 ppm 150 ethylene treatment followed 12 days storage. samples withdrawn periodically analysis 4th, 8th 12th day Nutritive composition β-carotene done using standard methods. Result: According findings proximate analysis, ash content was greater in control 4th days, respectively, TSS TSS. Mangoes had maximum protein fourth day, treated twelfth day. In all treatments, levels crude fiber fat found 8th, On highest carbohydrate content. eighth energy. showed good samples, showing artificial a substantial impact composition, data.