ABSTRACT
Mango originated and was first domesticated in Southeast Asia. The mango fruit is a drupe, quite variable in color, size, and shape, with an edible mesocarp that is highly aromatic, sweet, and mildly acidic with a smooth, juicy texture and variable amounts of fiber. The mango is classified as a climacteric fruit due to the increased respiration and ethylene production that occurs coincident with ripening. Starch accumulates in the mesocarp during fruit development and is converted to soluble sugars during ripening. Physiological disorders of mango fruit may arise from either preharvest or postharvest conditions that induce abnormal physiological processes and may become apparent during postharvest handling. Preharvest conditions that may induce physiological disorders in mango include production location and seasonal environmental conditions, orchard conditions and nutritional programs, and fruit development at harvest. Postharvest conditions leading to the development of physiological disorders are usually environmental in nature, such as heat treatment, storage temperature, and storage atmosphere.
