1. Carotenoids, it is positive, significant with fruit pulp colour during fruit ripening

In attached thesis, it has a very good summery about your question. See pages 10-11 (highlighted in yellow), and other parts of her study.

Below is taken from p.10 (there are 3 references mentioned, you can checkout):

"Studies have found that mango's characteristic peel and pulp color development involves a progressive loss of chlorophyll in addition to an increase in carotenoid composition and content (Lizada 1991). This indicates that transition of mango peel and edible pulp from green to pale yellow to yellow to deep yellow to orange-yellow does not involve a simple unmasking of carotenoids, but synthesis as well (Fennema 1996). The increase in carotenoids involves an increase in maximum concentration as well as number of identifiable carotenoids (Cama et al. 1970). A major change in carotenoids during ripening involves development of β-carotene, the most prevalent carotenoid present at 50% of total carotenoids, the concentration of which is highest in fully ripe fruit (John et al. 1970). However, carotenoid synthesis generally produces many xanthophylls during early ripening, with carotenes, such as β-carotene, forming later in maturation."