Carbon assimilation by fruits is generally greatest during the early stages of growth with respiratory losses from exceeding photosynthetic gains for the duration of ontogeny.
The color of unripe pulp turns from creamy white to yellow-orange ripening in most cultivars while peel color turns from green to yellow of red often with a red or orange blush depending on the cultivar.
The color change in the peel is mainly cause by the conversion of chlorophyll to the colorless chemical called phytol.
Fruits with mesocarp that is dry at maturity are classified as dry fruits (such as grains, beans, peas and nuts) and fruits with a mesocarp that is least parity fleshy at maturity are classified as fleshy fruit.
Fully mature mango fruit are strictly those which have produced a fully developed seed and which have reached their full physiological potential in relation to seize increase and dry matter accumulation within the constraints of the growth environment.
If fruit are not harvested maturation and ripening occur on the tree. Ripe fruit fall to the ground, or are consumed by bats, primates, phalangers, birds or humans, either on the tree or after detachment.
Mango fruit development
