1.W e can not generalise the availability of both he bioactive compounds and antioxidant capacity in mango ripening?

2.These are variety specific, Some mango varieties the trend is initially less/low, with fruit development and  on maturity, it is slightly increased. on fruit ripening, DPPH activity would be increased by many folds in promising indian varieties. In some cases, there is insignificant increase in content.

3.With respect to bioactive compounds,you did not mention which bioactive  compounds? It is difficult to answer.