STUDIES ON THE SEASONAL VARIATION OF MAJOR ELEMENTS DURING FRUIT DEVELOPMENT STAGES AND EVALUATION OF POST-HARVEST CHANGES IN MANGO GERMPLASM

Mango ( Mangifera indica L.) belongs to the family Anacardiaceae and is one of the important fruits grown and consumed all over the world. Presently it is grown on an area of 173.8 thousand ha with 1.85 million tones production in the country. The production area and the fruit production season influence the composition of nutrients, especially carotenoids, ascorbic acid, flavonoid, and thiamine. Seasonal variations, also known as seasonality, refer to alterations in behavior, biological rhythms, physiology, and more, prompted by cyclic shifts in the environment caused by the changing seasons. The fruit quality, vegetative growth, reproductive growth, and yield depend on the proper nutrition of trees. Analyzing leaves plays a pivotal role in determining the nutrient requirements of mango trees, as the roots may face challenges in absorbing adequate nutrients from the soil. The research was planned to study the seasonal variation of major elements during fruit development stages and then evaluate the post-harvest changes in mango. Sixteen mango varieties were selected for the evaluation, and the collection of leaves was done every month from the marble stage to the harvesting for one year. Fruits were harvested at four distinct developmental stages, and an examination of biochemical properties such as superoxide dismutase ( SOD), peroxidase (POD), Catalase (CAT), and others was conducted. Leaf essential macro elements (N, P, and K) were also assessed. Data were analyzed by Statistics 8.1 statistical software and means were compared by Tukey’s significant test. The texture of all varieties was found to be smooth at first morphological stage. Malda, Keittn (SSI), Collector, Temora, and Zaafran exhibited a rough texture during observation. Among the varieties studied, Chaunsa SB, Tommy Atkin, and Rohi Raat displayed a more pronounced fruit aroma compared to others. Swarnerka, Keitt, and Pohi Raat exhibited notable color characteristics at the time of harvesting. Catalase in selected mango varieties showed the highest value in Malda. Hydrogen peroxide was highest in Zaafran. Malondialdehyde showed maximum value in Chaunsa SB. Peroxidase dismutase showed the maximum value in Chaunsa Lahori (8.50mg/g protein). Superoxide dismutase showed maximum value in Swarnerka. Titratable acidity was notably higher in Pop (13.53%) and Langra (11.25%) but lower in Chaunsa Lahori and Tommy Atkin (3.83%). In summary, the findings underscore the significant influence of each morphological stage on the various parameters studied.


INTRODUCTION
Mango (Mangifera indica L.) belongs to the family Anacardiaceae and is one of the important fruits grown and consumed all over the world.It is considered the king of fruits and among the tropical fruits of the world, it occupies the second position due to its excellent aroma, delicious flavor, and high nutritional profile.Moreover, contains essential vitamins, minerals, antioxidants, and phenology (Singh et al. 2016).Its origin was dated back to India (Mukherjee 1972).The origin of cultivated mango is in the Assam Burma region.(Singh et al. 2016).The largest producer of mango is India, whereas Pakistan stands 4 th in line for the production of mango, globally (Murtaza et al. 2020).In 94 countries it is commercially cultivated.The area under cultivation of mango in the world is 5681310 ha, whereas the production was 50649147 tonnes (FAO 2017).

Statistical Analysis
The experiment will be laid out under Randomized Complete Block Design (RCBD) with the two-factor factorial arrangement and three replications.Data will be analyzed by using Statistics 8.1 and means will be compared by Tukey's significant test.

Major Elements in Leaves 3.1.1. Nitrogen Contents in Leaves:
The interaction of varieties and month intervals for nitrogen content in leaves was significant.The mean comparison for varieties and month intervals showed the highest value in April.In the varieties mean the highest value was shown by Malda (1.36%) followed by Langra (1.25%) and the lowest was in Neelam (0.87%) statistically at par with Anwar Ratol (0.86%).In March, the highest value was recorded in Neelam (1.47%) followed by Collector (1.39%) and the lowest was in Swarneka (0.77%).In April the highest value was seen in Anwar Ratol (1.47%) and the lowest was seen in Maya (0.84%) statistically at par with Sobhi-di-Ting (0.85%).
For May the highest value was estimated in Malda (1.37%) and the lowest in Sobhi-di-Ting (0.85%).In June the highest value was recorded in Chaunsa SB (1.43%) and the lowest was in Neelam (0.4%).The highest value was noted in Malda (1.87%) and the lowest was in Neelam (0.12%).For July month.For august month the maximum value was recorded in Malda (1.87%) and the lowest was in Anwar Ratol (0.66%).
In September and October, the highest value was seen in Malda (1.83 and 1.80%) followed by Langra (1.30, and 1.27%), and the lowest was in Anwar Ratol (0.66 and 0.66%), respectively.In November, the maximum value was observed in Langra (1.30%) and the lowest in Anwar Ratol (0.72%).In December, the highest value was estimated in Langra (1.30%) followed by Malda (0.9%), and the lowest in Neelam (0.80%) statistically at par with Anwar Ratol (0.81%).In January month the highest value was in Neelam (1.33%) and the lowest in Anwar Ratol (0.87%).For February, the maximum value was noted in Langra (1.50%) and the lowest in Tommy Atkin (0.87%) The results indicated that the nitrogen content was higher in Malda and it was minimum in Neelam and Anwar Ratol as shown in Table 1.Our results are in satisfaction with Avilan (1971) who reported that nitrogen in mango leaves was higher during flowering and fruit formation.

Phosphorus Contents in Leaves
The interaction of varieties and month intervals for nitrogen content in leaves was significant.For mean comparisons of variety x month interval, the highest value was seen in July (0.19%) statistically at par with August (0.19%) and September (0.19%).The variety means showed the highest value in Chaunsa SB (0.64%) and all the other varieties were statistically at par with each other.In March, April, May, and June all the varieties were statistically at par with each other.In all the remaining months (July, August, September, October, November, December, January, and February) the highest value was noted in Chaunsa SB (1.11% and 0.78%) and other varieties were statistically at par with each other (Table 2).
The results showed that for phosphorus contents the varieties were statistically at par with each other with Chaunsa SB being statistically different from them.Phosphorus is important for good fruit set and prolific root development and timely ripening.In our study, the P and Ca contents varied little among the fruits of different stages of maturity, which confirms the finding of variation from that of the green mature and half-ripe fruits.The phosphorus content in the peel and leaf is similar, but at 65 DAFS, the stone showed a larger concentration than the leaf, which then gradually decreased.At the conclusion of the sampling period, the leaf had the lowest phosphorus levels when compared to the peel and stone (Kour et al. 2020).Var.Mean Langra 0.12 b 0.11 b 0.13 b 0.15 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 B AnwarRatool 0.12 b 0.12 b 0. 12 B Pohi Raat 0.12 b 0.13 b 0.13 b 0.14 b 0.17 b 0.17 b 0.16 b 0.16 b 0.12 b 0.12 b 0.12 b 0.12 b 0.14 B Pop 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 b 0.13 B Collector 0.11 b 0.12 b 0.13 b 0.13 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 B Temoria 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 B Zaafran 0.12 b 0.12 b 0.11 b 0.12 b 0.11 b 0.11 b 0.11 b 0.11 b 0.12 b 0.12 b 0.12 b 0.12 b 0.12 B VarX Time 0.12 B 0.12 B 0.13 B 0.12 B 0.

Potassium Contents in Leaves
The interaction of varieties and month intervals for potassium content in leaves was significant.For mean comparisons of variety x month interval, the highest value was seen in March month (31.20%) and the lowest was at month June (28.22%).For variety means the highest value was recorded in Chaunsa SB (31.41%) followed by Chaunsa Lahori (33.26%) and the lowest value was in Malda (24.59%) statistically at par with Temoria (25.28%).
In March the highest value was seen in Temoria (35.63%) and the lowest was in Sobhi-di-Ting (22.67%).In April the highest value was seen in Pohi Raat (33.30%) and the lowest was seen in Swarnerka (25.57%).For May the highest value was estimated in Collector (38.07%) and the lowest in Anwar Ratool (26.53%) and Pop (26.73%).In June, the highest value was recorded in Chaunsa SB (35.10%) and the lowest was in Malda (25.30%).The highest value was noted in Chaunsa SB (36.00%) and the lowest was in Malda (22.10%) for July month.
For August month the maximum value was recorded in Chaunsa SB (35.80%) and the lowest was in Malda (22.10%).In September, October, and November the highest value was seen in Chaunsa SB (35.70,35.73 and 35.37%) and the lowest was in Malda (22.03,22.03and 22.00%) respectively.In December and January, the highest value was estimated in Chaunsa SB (35.33%) and the lowest in Malda (23.00, 23.17%) statistically at par.For February, the maximum value was noted in Chaunsa SB (35.33%) and the lowest in Pohi Raat (25.43%) (Table 3).The results indicated that the nitrogen content was higher in Chaunsa SB and it was minimum in Malda and Temoria.Moreover, the requirement of K at the initial stage means that the marble stage is the highest.It can be explained based on its higher mobility as it travels to phloem along with photo-assimilates and as a result reaches the fruit over the growing season.

Major Elements in Fruits 3.4.1. Nitrogen Contents in Fruits:
The interaction of varieties and stage for nitrogen content in fruits was significant.The mean comparison for varieties and stages showed the highest value at the pre-stone formation stage.In the varieties mean the highest value was shown by Sobhi-di-Ting (0.99%) and the lowest was in Langra (0.480%), Swarnerka (0.48%), and Pohi Raat (0.53%) which were statistically same.At the time point marble and pre-stone formation stage the highest value was recorded in Sobhi-di-Ting (1.23%) and the lowest was in Swarneka (0.37%).The highest value was seen in Pop (1.07%) and the lowest was seen in Langra (0.30%).For the preharvest stage the highest value was estimated in Pop (1.17%) and the lowest in Malda (0.45%) as presented in Table 4. Results indicated that nitrogen was more significant in Sobhi-di-Ting and it was lower in langra, Swarnerka, and

Phosphorus Contents in Fruits
The interaction of varieties and stages for phosphorous content in fruits was significant.The mean comparison for varieties and stages showed the highest value at the pre-stone formation stage.In the variety mean the highest value was shown by Sobhi-di-Ting (0.99%) and the lowest was in Langra (0.480%) statistically at par with Swarnerka (0.48%), and Pohi Raat (0.53%).A t the time of pre-stone formation, the highest value was recorded in Sobhi-di-Ting (1.23%) and the lowest was in Swarneka (0.37%).For the stone hardening stage, the highest value was estimated in Chaunsa SB and Pop (1.07%) and the lowest in Langra (0.30%).At the pre-harvest stage, the highest value was recorded in Pop (1.17%) and the lowest was in Pohi Raat (0.27%) as demonstrated in Table 5.
As a result, it surged during the reproductive phase.Nitrogen intake is correlated with fruit yield.This fits with our understanding that fruit development and flowering consume a large portion of carbon and nutrients.Consequently, if the tree receives too much or too little N, it will hinder its ability to grow and produce fruit, which will lower its need for N and P (Silber et al. 2022).

Potassium Contents in Fruits
The interaction of varieties and stages for potassium content in fruits was significant.The mean comparison for varieties and stage showed the highest value at pre-stone formation.In the variety mean the highest value was shown by Sobhi-di-Ting (0.99%) and the lowest was in Langra (0.480%) statistically at par with Swarnerka (0.48%).At the time point marble and pre-stone formation stage the highest value was recorded in Sobhi-di-Ting (1.23%) and the lowest was in Swarneka (0.37%).For the stone hardening stage, the highest value was estimated in Chaunsa SB and Pop (1.07%) and the lowest in Langra (0.30%).At the pre-harvest stage, the highest value was recorded in Pop (1.17%) and the lowest was in Pohi Raat (0.27%) (Table 6).
Results indicated that potassium was more significant in Sobhi-di-Ting and it was lower in Swarnerka, and Pohi Raat.The results for potassium can be explained by the fact that these elements are exported in large proportions to the mango fruit (Da Costa et al. 2011).Thus, as the reproductive organs are preferred drains, the trend is that these elements are mobilized from leaf to fruit (Dias et al. 2013).

Physiological Parameters of Fruits 3.7.1. Fruit Size:
The interaction of varieties x stage in the analysis of variance for the size of fruit was significant.For varieties, the x stage means the highest value was observed at the pre-harvest stage.In the variety mean the maximum size was obtained by Chaunsa Lahori, Keitt(SSI), Pohi raat, Tommy atkin, Collector, Temoria and Zaafran (1.75 cm) statistically at par to each other.
At stage marble and pre-stone formation the size of fruit all the varieties were statistically at par to each other (1.00cm).Similarly, at stone hardening stage all the varieties were statistically at par to each other for the size of fruit (2.00cm).All the values were statistically at par to each other at pre-harvest stage (3.00cm) according to Table 7.The results showed that all the varieties for the size of fruit at different stages were not statistically different from one another.This change occurred because of physiological and genetic factors.Chaudhari et al. (1997) also reported the change in the length of fruits in different varieties of mangoes.

Fruit Weight
The interaction of varieties x stage in the analysis of variance for the weight of fruit was significant.For varieties, x stage mean the highest value was seen at the pre-harvest stage (71.06g).for variety means maximum weight was attained by Zaafran (46.33g) followed by Maya (43.17g) and the lowest was seen in Neelam (31.75g) followed by Anwar Ratol (33.17g).
For the marble stage the highest value was seen in Zaafran (27.67g) and the lowest was seen in Neelam (11.67g).At the pre-stone stage, the maximum weight was seen in Zaafran (32.00g) followed by Pop (28.33g) statistically at par with Sawarnerka (28.00g).At the stone hardening stage the maximum value was seen in Zaafran (42.33g) and the lowest was seen in Neelam (28.67g).For the pre-harvest stage the highest value was seen in Zaafran (83.33g) statistically at par with Maya (80.00g) and the lowest was in Anwar Ratol (64.33g) as displayed in Table 8.The results showed that the highest value was seen in Zaafran and the lowest was seen in Neelam.Our results confirm the study Doreyappagowda and Huddar (2001) who reported the maximum reduction in the weight of fruit.In the present study variation in fruit weight of the different mango, germplasm had been noticed.There are several concerns about how increasing elevation would affect mango productivity and fruit quality, given that mango cultivation has recently shifted to higher altitudes in an effort to mitigate the effects of climate change on mango production.The effects of rising temperatures and CO2 on the morpho-physiological traits of mangos, such as fruit quality, flowering, photosynthesis, and vegetative growth.Mango cultivars grown at higher altitudes must therefore be evaluated for quality and productivity (Zhang et al. 2022).Potassium carbonate was used to record the heaviest fruits (412.0)(T3).However, feldspar (T2 and T1) recorded the heaviest values in the second season (438.33 and 418.67, respectively (Taha et al. 2014).The texture was observed to be smooth and rough on the surface of the fruits.The texture of the varieties was found to be smooth on the marble stage.Malda, Keitt (SSI), Collector, Temoria, and Zaafran started showing rough texture in the pre-stone formation stage.Among other varieties, Malda, Keitt (SSI), Collector, Temoria, and Zaafran were showing rough texture at stone hardening and pre-harvest stage, and they were the rough texture varieties (Table 9).The decaying of cellulose and hemicellulose is mainly caused due the decomposition of substances called pectin.As a consequence, the texture of the fruit becomes soft (Liu et al. 2009;Prasanna et al. 2007).Reduced respiration rates and elevated CO2 levels are the primary elements in MAP that preserve mango quality.These results lower respiration levels.This indicates that fruit ripening is indicated by changes in skin color and respiration rate firmness.Fruit held in an atmosphere with low oxygen concentration also demonstrated a decrease in ethylene production, flesh firmness, and color losses (Rathore et al. 2007).

Fruit Aroma
Varieties and stage interaction significantly affected the aroma of fruits in mangoes.All the varieties were similar in mild aroma at the marble and pre-stone formation stages.Chaunsa SB, Tommy Atkin, and Rohi Raat were giving intermediate aroma at the stone hardening stage.The pre-harvest stage was with strong aroma within Chaunsa SB, Tommy Atkin, and Rohi Raat.The rest of the varieties showed mild aroma at the harvesting stage of maturity.It can be concluded from the results that Chaunsa SB, Tommy Atkin, and Rohi Raat were the varieties with a stronger aroma than the rest as displayed in Table 10.

Fruit Color
The color of the mango fruits depends on the morphological stage in which it is being harvested.For the marble and pre-stone formation, morphological stage lush green color was observed within all the varieties and there was no difference among them.Swarnerka, SSI, and Pohi Raat were the varieties showing 25% yellow color from the shoulder sides of fruits at the stone hardening morphological stage.The pre-harvest stage was the stage with 50% yellow color observed among all the varieties except Swarnerka, SSI, and Pohi Raat which were showing 75% of yellow color at the shoulder of the mango fruits (Table 11).Swarnerka, SSI, and Pohi Raat were showing prominent color at harvesting.Hence these results were recorded.In mango, for the idea of fruit ripening, fruit color is considered to be the main factor (Ninio et al. 2003;Ornelas-Paz et al. 2007).The variability found in the present study is satisfactory to Mukherjee (1997), who reported that the color of the fruit is dependent on genotype at maturity.The results conform with the findings of Haque et al. (1993).He said maximum fruits turned to yellow or greenish-yellow during ripening.
Fruit Color: (1=100%green, 2 = 1-25% yellow, 3 = 26-50%, yellow, 4 = 51-75% yellow, 5 = 76-100% yellow) 3.12.Physiological Parameters of Seed 3.12.1.Size of Seed The interaction of varieties x stage in the analysis of variance for the seed size was significant.For varieties, the x stage mean the highest value was seen in the pre-harvest stage (1.31 cm).For the varieties mean maximum size was seen in Chaunsa SB (1.42 cm) and the minimum was seen in Maya (0.00 cm).At the marble stage, all the values were statistically at par with each other (0.00 cm).At the pre-stone formation stage to maximum attained in size of varieties was (0.67 cm) and the minimum was (0.33 cm).At the stone hardening stage, the highest value was observed in Anwar Ratol, SSI, Chaunsa SB, and Pohi Raat (2.00 cm) statistically at par with each other.And the lowest was seen in Neelam, Maya, Malda, Pop, and Temoria (0.33 cm) statistically at par with each other.At the preharvest stage, the maximum size was noted in Anwar Ratol, Keitt(SSI), and Chaunsa SB (3.00 cm) statistically at par with each other and the minimum was seen in Neelam, Swarnerka, Pop, and Temoria (0.33 cm).The results showed that the highest value was seen in SB and the lowest was in Maya as shown in Table 12.

Weight of Seed
The interaction of varieties x stage in the analysis of variance for the seed weight was significant.For varieties, x stage mean the highest value was seen at time point four (24.53g).In Variety mean the maximum attained in weight was seen in Malda (20.05g) and the minimum was in Langra (11.70g).At the marble stage, all the varieties were statistically at par with each other.In the pre-stone formation stage, all the varieties were statistically at par with each other with Collector (2.46g) being statistically different from them.At the stone hardening stage, the highest value was seen in Anwar Ratol (35.70g) and the lowest was in Pohi Raat (22.17g).For the pre-harvest stage the highest value was recorded in Pop (44.72g) statistically at par with Malda (44.54g) and SSI (43.63g) and the lowest was in Langra (24.53g) (Table 13).The results showed that the highest value was seen in Malda and the lowest was in Langra.

The Shape of the Seed
The shape of the seed was visually observed based on the shape scale.There was no seed formation at the marble stage of morphology on which fruits were collected.Ellipsoid type of seed shape was observed among all the varieties of mango at the pre-stone formation stage.Anwar Ratool was the only variety with an oblong shape of seed at the stone hardening stage of collecting fruits.Variation in the shape of seed was found among all the varieties at the pre-harvest stage of morphology.Among other physiological traits, seed shape also showed variation at the pre-harvest stage of morphology.Langra, Neelam, Maya, Malda, Sobhi-di-Ting, Tommy Atkin, Pop, Collector, Temoria, and Zaafran were the varieties with Oblong type of seed shapes.Anwar Ratool, Swaarnerka, Keitt (SSI), Chaunsa Lahori, Chaunsa SB, and Pohi Raat showed a reniform shape of a seed (Table 14).It can be concluded from the results that variation among the varieties based on the shape of the seed is significant.Variation in development along with adopting a certain shape goes on continued until the pre-harvest stage.

The Flavor of the Seed
Sensory evaluation of flavor highly depends on the morphological stage in which fruits are being harvested.No seed was developed at the marble morphological stage and there was no recording of flavor done.Pre-stone formation morphological stage was with the development of seed but there was no taste assessed in any variety.With the development and growth of seed bitter taste were found among all the varieties of mangoes at the stone hardening morphological stage of collection.Minute assessment for the flavor of seed was observed among varieties at the pre-harvest stage.Anwar Ratool, Swarnerka, Chaunsa Lahori, and Chaunsa SB were the varieties with a bit touch of sourness in the flavor of the seed (Table 15).Hence it can be concluded that flavor within seeds develops with the morphological stages of maturity.Anwar Ratool, Swarnerka, Chaunsa Lahori, and Chaunsa SB were the varieties that gave sour flavor in the pre-harvest stage of development.Morphological stage data for quality of fiber was highly varying among the mango varieties.No fiber was observed visually among any of the mango varieties on marble and pre-stone formation morphological stage of development.Anwar Ratool, Sobhi-di-Ting, Chaunsa Lahori, Chaunsa SB, and Zaafran showed little or low presence of fiber on seed and it was neglectable among the rest of the varieties.It was observed that at the preharvest stage all the varieties were with the fiber present over the seed.Anwar Ratool was the variety with a thick presence of fiber on the seed.Sobhi-di-Ting, Chaunsa Lahori, Chaunsa Sb, and Zaafran were recorded with the intermediate presence of fiber among them.Langra, Neelam Swarnerka, Maya, Mala, Keitt (SSI), Tommy Atkin, Pohi Raat, Pop, Collector, and Temoria showed a lower amount of fiber over the seed in Table 15.It can be concluded from the results that the highest fiber was found in Anwar Ratool.The richness of fiber causes lower pulp but varieties with a thick density of fiber showed better germination and adaptability among other varieties.
Analysis of variance for titratable acidity in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value in Pop (13.53%) followed by Langra (11.25%) and the minimum was in Chaunsa Lahori and Tommy Atkin (3.83%) statistically at par with each other.The results indicated that the highest value for titrable acidity was recorded in Pop and the lowest was in Chaunsa Lahori and Tommy Atkin.Citric and malic acid is believed to be the cause of a decrease in the acidic contents of mango during the ripening process as shown in Fig. 1.
Analysis of variance for TSS: TA in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value was seen in Tommy Atkin (4.57) and the minimum value estimated in Langra (0.89).The results showed that the highest value for TSS: TA was recorded in Tommy Atkin and the lowest was in Langra.Due to the presence of citric and malic acid in mango the acidity content decreases during the ripening process.Likewise, a greater titratable acidity (TA) (0.42%) was maintained by the bilayer coating of gA/CMC in Dashehari varieties (Gupta et al. 2023).
Analysis of variance for Vitamin C in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value Tommy Atkin (0.83mg) followed by Chaunsa Lahori (0.75mg) statistically at par with Anwar Ratol (0.75mg) and the minimum value was seen in Langra (0.30mg).The results showed that the highest value for vitamin C contents in selected mango varieties was highest recorded in Tommy Atkin and the lowest was in Langra as represented in Fig. 1.During ripening the decline in the contents of ascorbic acid is due to oxidative destruction at high temperatures (De Oliveira et al. 2020).Analysis of variance for superoxide dismutase in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value in Swarnerka (322.16mgprotein) followed by Malda (246.32mg/molprotein) and the minimum value was in Pohi Raat (163.99 mg protein).The results showed that the highest value for superoxide dismutase was seen in Swarnerka and the lowest was in Pohi Raat (Fig 1).According to Rogiers et al. (1998), in green fruits, a higher concentration of SOD and CAT was observed but there was a reduction in matured fruits.The activity of antioxidant enzymes, at the color stage, reached the maximum value with a reduction in the following stages, in guava (Mondal et al. 2004).A trend of substantial increase during ripening (Rogiers et al. 1998;Huang et al. 2007), with a prominent decline in the stages of ripening.
Analysis of variance for Peroxidase dismutase (POD) in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value in Chaunsa Lahori (8.50 mg protein) statistically at par with Malda (8.66 mg protein) and Neelam (8.07 mg protein) and the minimum value was seen in Langra (3.48mg protein).The results showed that the highest value was recorded in Chaunsa Lahori and Malda and the lowest was in Langra (Fig 1).There was no change in SOD activity with an increase in POD activity in the ripening of apricots (De Martino et al. 2006).Activities of POD have also been reported to be increased in the pulp tissue during the ripening of mango (Marin and Cano, 1992).
Analysis of variance for Catalase in selected mango varieties was significant.The mean comparisons for Catalase in selected mango varieties showed the highest value in Malda (190.25mg/molprotein) followed by Sobhidi-Ting (184.03mg/molprotein) statistically at par with Chaunsa Lahori (186.40mg/molprotein) and the lowest was observed in Keitt (SSI) (145.89mg/mol protein) as presented in Fig. 1.The results showed that the highest value was recorded in Malda and the lowest was in SSI.Antioxidative enzymes such as SOD, CAT, and POX play a protective role for fruits against oxidative damage (Sala, 1998) and maintain the production of ROS below the damaging levels (Rao et al. 1996).During ripening an increase in the production of CAT was found in tomatoes (Mondal et al. 2004;Andrews et al. 2004).Singh and Dwivedi (2008) reported a decrease in the functioning of SOD and CAT.Moreover, the same trend was noted in oranges (Huang et al. 2007).
Analysis of variance for malondialdehyde in selected mango varieties was significant.The results showed the maximum value of malondialdehyde in Chaunsa SB (6.93g/mol DW) followed by Chaunsa Lahori (45.70g/molDW) and the minimum value was seen in Temoria (4.03g/mol DW) statistically at par with Maya (4.04g/mol DW).The results indicated that the highest value was seen in Chaunsa SB and the lowest was in Temoria and Maya.
Analysis of variance for total soluble proteins in selected mango varieties was significant.The mean comparisons of varieties showed the maximum value for total soluble proteins in Anwar Ratol (1.93 mg/mol DW) followed by Chaunsa SB (1.45mg/mol DW) and a minimum value was noted in Sobhi-di-Ting (0.90 mg/mol DW) statistically at par with Temoria (0.95mg/mol DW).The results indicated that the highest value for total soluble proteins was seen in Anwar Ratol and the lowest was in Sobhi-di-Ting, and Temoria.The enzyme amylases cause the hydrolysis of sugar which leads to an increase in SSC Hence, The enzyme amylase breaks down starch into simple sugars (Mukhtar et al. 2021).
Analysis of variance for hydrogen peroxide in selected mango varieties was significant.For mean comparisons of hydrogen peroxide for selected mango varieties, the graph showed the highest value was noted in Zaafran (2.50g/mol DW) statistically at par with Temoria (2.43 g/mol DW) and Sobhi-di-Ting (2.37g/mol DW).Pop and Neelam showed the lowest value (1.48g/mol DW) statistically at par with each other.
The results declared the highest value of hydrogen peroxide was recorded in Zaafran, Temoria, Sobhi-di-Ting and the lowest was in Pop and Neelam.In about every living being that is revealed to oxygen, CAT which is a hydrogen peroxide oxide reductase enzyme is present, where it helps to catalyze the breakdown of hydrogen peroxide into water and oxygen by saving extra H2O2 develop and helping to appropriate crucial cellular processes (Chelikani et al. 2004).Improved the activity of CAT during ripening had also been registered in fruits like apples, grapes, mango, papaya, and pear (Ezell and Gerhardt 1942;Brenan and Frenkel 1977;Pal and Selvaraj 1987).

CONCLUSION
In conclusion, this study delved into the seasonal variation of major elements during the various stages of mango fruit development and conducted a comprehensive evaluation of post-harvest changes in mango germplasm.Mango, belonging to the Anacardiaceae family, stands as a significant fruit globally, with a substantial cultivation area and production volume in the country.The research meticulously examined 16 mango varieties, collecting leaves monthly from the marble stage to harvesting over a year.It investigated biochemical properties such as SOD, POD, CAT, and essential macro elements (N, P, K) in leaves.Additionally, the study focused on the morphological and biochemical aspects of fruits at different developmental stages, shedding light on parameters like texture, aroma, color, and various enzyme activities.Results highlighted intriguing findings, such as the evolution of fruit texture and aroma across different varieties and stages.Notably, Catalase exhibited the highest activity in Malda, while Hydrogen Peroxide reached its peak in Zaafran.Malondialdehyde levels were highest in Chaunsa SB, and Peroxidase showed its maximum value in Chaunsa Lahori.Superoxide dismutase activity reached its peak in Sawarnerka.Titrable acidity, a crucial indicator of fruit quality, displayed significant variation among varieties, with Pop and Langra exhibiting higher values.This research provides valuable insights into the intricate dynamics of mango fruit development and post-harvest changes.The observed variations in morphological and biochemical parameters underscore the importance of considering distinct developmental stages for a comprehensive ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024.002 ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024.002 ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024 ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024.002 ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024.00286 3.16.Quality of Fiber on Seed ISSN: 2708-7182 (Print); ISSN: 2708-7190 (Online) Open Access Journal Citation: Rashid S, Ali L, Saleem A, Ummer K, Nisar I, Ahmed F, Zubair M and Fatima 1, 2024.Studies on the seasonal variation of major elements during fruit development stages and evaluation of post-harvest changes in mango germplasm.Agrobiological Records 15: 75-90.https://doi.org/10.47278/journal.abr/2024.002

Table 1 :
Mean comparison for nitrogen content in leaves of selected mango varieties in various months of the year

Table 2 :
Mean comparison for phosphorus contents in leaves of selected mango varieties in various months of the year

Table 4 :
Mean comparison for nitrogen content in fruit of selected mango varieties at various stages

Table 5 :
Mean comparison for phosphorus content in fruit of selected mango varieties at various stages

Table 6 :
Difference of potassium content in fruit of selected mango varieties at various stages

Table 7 :
Difference of fruit size in selected mango varieties at various stages AValues with different letters are significantly different at P<0.05.

Table 8 :
Difference of fruit weight in selected mango varieties at various stages

Table 9 :
Difference in fruit texture of mango varieties at different

Table 10 :
Difference in fruit aroma of mango varieties at different

Table 12 :
Difference in seed size of mango varieties at different stages

Table 13 :
Difference in seed weight of mango varieties at different stages Values with different letters are significantly different at P<0.05.

Table 14 :
Difference in seed shape of mango varieties at

Table 15 :
Difference in seed flavor and quality of fiber of mango varieties at different stages