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Studies on the Physiological and Biochemical Composition of Different Mango Cultivars at Various Maturity Levels

M. Z. Shafique
Fruit Processing & Preservation Research Division, BCSIR Laboratories Rajshahi, Bangladesh

M. Ibrahim
Fruit Processing & Preservation Research Division, BCSIR Laboratories Rajshahi, Bangladesh

M. O. H. Helal
Fruit Processing & Preservation Research Division, BCSIR Laboratories Rajshahi, Bangladesh

S. K. Biswas
Fruit Processing & Preservation Research Division, BCSIR Laboratories Rajshahi, Bangladesh

Abstract/ Executive Summary:

A comparative study on physiological and biochemical composition of ten varieties of mangoes was carried out at three maturity stages viz. immature, mature and ripe to find out the standard one. During the investigation, whole weight of the mangoes, pulp content, weight of peel and stone, total soluble solid (TSS), pH, acidity, sugar content and vitamin C were determined at three maturity stages. It was observed that all the varieties at ripe stages had higher sugar content as compared to immature and mature stages. Attractive flavour and pleasant taste were also developed in ripe stages and differed from one another due to varietal specific. This characteristics odour which appeared during ripening is due to ester and components of carbonyl types.

Keywords: Physiological and Biochemical, Mango cultivars, Maturity levels

Location: Fruit Processing & Preservation Research Division, BCSIR Laboratories Rajshahi

Start Date: 00-03-2002

End Date: 00-08-2002

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

The present study has been undertaken to throw light on some of the constituents of mango with a view to apprehending the fruit as a supplementary food having a good calorific value as well as to select the varieties for plantation with a hope to be a member of the mango exporting countries.

Methodology:

The present experiment was carried out at BCSIR Laboratories, Rajshahi during the period from March to August 2002. The mangoes used for this experiment were procured randomly from three mango gardens adjacent to BCSIR Laboratories, Rajshahi to get a clear picture about the constituent and quality of the mango cultivars. In this experiment mango of ten varieties were selected and each variety contained ten mangoes. The mangoes under experiment were Fazli, Ashina, Langra, Surjapuri, Khirshapat, Gopalbhog, Kisanbhog, Mohanbhog, Latabombai and Ranipasand. The mangoes were analyzed at three different maturity stages viz. immature (40 days after pollination), mature and ripe stages. The immature mangoes were cleaned, weighed, peeled and the stone was separated. The physical characteristics of the mangoes viz. whole weight of mango, weight of skin, weight of stone, weight of pulp were determined using standard methods and recorded in Table I. The total soluble solid (TSS) were determined with a hand refractometer.5 Sugar was determined by colorimetric method,6,7 vitamin C was determined titrimetrically using 2, 6- dichlorophenolindophenol,8,9 acidity was determined titrimetrically with the visual acid-base method 10 and the pH was determined with a digital pH meter.11 The chemical composition of the mangoes were determined at the above three stages and the results are recorded. The above data were statistically analysed and the mean of different parameters was compared by least significant difference (LSD) test. The organoleptic tests and the physical characters (e.g. colour, flavour and taste) of these ripe mangoes were carried out and evaluated by a panel of seven judges. The mangoes were classified as follows on the basis of their grading; excellent - 80 % or above, good - 70-79 % and fair below 70 % depending on colour, flavour and taste.

Source of Information: Bangladesh J. Sci. Ind. Res. 41(1-2), 101-108, 2006

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It is concluded that Khirshapat, Langra, Gopalbhog and Surjapuri are best quality mangoes. On the other hand, Fazli, Kishakbhog, Lata Bombai and Ranipasand are also quality mangoes but not like Langra, Gopalbhog, Khirshapat etc.

Knowledge Management: Journal