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A Study on the Content and Interconversion of Organic Acids of Mango (mangifera Indica Lin) at Various Stages of Fruit Development

S. C. Sarker
Department of Crop Botany Bangladesh AgriculturaI University, Mymensingh.

A. A. A. Muhsi
Department of Crop Botany Bangladesh AgriculturaI University, Mymensingh.

Abstract/ Executive Summary:

To evaluate the causes of their differential performance in respect of quality, acid contents of three mango varieties growing in Bangladesh Agricultural University Campus were analysed at different stages from fruit set to ripening. The metabolic pattern was apparently similar in all varieties; but the titrable acidity differed significantly among the varieties, the highest being in the local variety. Gopalbhog and Fazli, the two good quality varieties. exhibited a consistently greater decrease in acid content than did the sour local variety.

Keywords: Mango, Interconversion, Organic acids, Development

Location: In Bangladesh Agricultural University Campus

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Mango

Objectives:

To analyze the contents of total titrable acidity and acids contributing to the sour taste at various stages of fruit development.

Methodology:

Three mango (Mangifera indica Lin.) plants, one, each of Fazli, Gopalbhog and local varieties were selected for the study. The plants of Fazli and Gopalbhog varieties were located in the Horticultura 1 Farm, and that of local variety was located in the residential campus of Bangladesh Agri- cultural University, Mymensingh. The soil ou which these plants grew was alluvial, sandy loam to clay loam. The climatic condition of this area is characterised by high rainfall, highrelative humidity and high temperature during the mango growing season. Methods of collecting samples : The inflorescence of mango is of racemose type and it requires nearly 10 days for completion from the date of its initiation. Record was made of the date of initiation of inflorescence and 10 day old fruits were collected for analysis. This was ca Iled the first stage ( S 1 ). The remaining growth period of the. fruits until ripening was divided into 5 successive stages (Sit Sa'S" Sa, Sa) having interval of about 20-25 days. from each of which samples were collected.Analysis of total titrable acidity" and total tartaric and citric acid: All analytical procedures were those, given in "The Official Methods. of Analysis", AOAC, (1965) and in "Methods and Procedures for plant biochemical and physiological resea- rch" by Hall and Hacskaylo (1963). For the analysis, fruit samples were collected from each variety at each stage. At stage S1 the whole fruits were analysed. In latter stages, the seeds were excluded. Prior to analysis. the mangoes were cut into small piece. of almost uniform sizes and randomized. A 20gm sample in duplicate was homogenized with water in a blender.

Source of Information: Bangladesh J. Agril. set. 8 (I) 69-75 : 1981 ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded that the total tartaric acid and citric acid contents of the fruits of local variety at the final stage of development are responsible for their sour taste and that during development the greater synthesis of mainly tartaric acid and subsequent metabolism appears to contribute to the undesirable flavour. Furthermore, the total sugar content of local variety ( not reported here) was much lower than of Fazli and Gopal bough.

Knowledge Management: Journal