Changes in peel pigmentation during ripening of mango fruit (Mangifera indica var. Tommy Atkins)

SUMMARY The pigments in the peel of Tommy Atkins mango were analysed at six stages during ripening at 22 o C. The loss of green colour and the development of yellow colouration was associated with an almost complete loss of chlorophyll and an increase in carotenoids. Anthocyanin content showed a slight decrease during ripening. An ultrastructural study showed plastids in green fruit with a well developed grana network system. On ripening the chloroplasts underwent extensive disorganisation which was associated with the development of large osmiophilic globules.