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Physico-chemical Studies of Some Mango Varieties Grown in Bangladesh

P. K. Sardar
Fruit Research Station, Bangladesh Agricultural Research Institute, Rajshahi-6206.

A. F. M. Sharfuddin
Fruit Research Station, Bangladesh Agricultural Research Institute, Rajshahi-6206.

M. A. Hossain
Fruit Research Station, Bangladesh Agricultural Research Institute, Rajshahi-6206.

Abstract/ Executive Summary:

A study on the physico-chemical characters of fifteen mango varieties namely, Bira, Bomba Brindabani, Chinipata, Dilwala, Fonia, Gopalbhog, Gulabkhas, Kanchamitha, Kolachini, Khude Khirsapa Nawab Pasand, Rani Pasand, Samar Bahisht and Sova Pasand was carried out at the Fruit Research Station: Rajshahi during January-July 1993. A distinct variation was recorded in weight of fruit, pulp, peel and stone. Variation was also observed in edible portion, total soluble solids and taste. The fruit weight was the highest in Bombai (388.0g) having maximum pulp content (250.3g). The variety Gulabkhas had the smallest fruit (103.0g) containing the minimum pulp content (64.4g). In respect of per cent edible portion, Chinipata was the highe. (67.5g) and Sova Pasand was the lowest (54.6g). Maximum TSS was recorded in Kancharnitha (21.9%) an minimum in Gulabkhas (12.8%). The fruits of Kanchamitha, Bira, Gopalbhog, Nawab Pasand and Khuc Khirsapat were excellent in taste while Gulabkhas was poor. The fruits of other varieties were very good or fairly good.

Keywords: Quantitative, Qualitative, Characters, Mango

Location: Fruit Research Station, Rajshahi

Start Date: 00-01-1993

End Date: 00-07-1993

Program Area: Variety and Species

Commodity: Mango

Objectives:

To assess detail information on the qualitative and quantitative characteristics of some mango varieties grown at Rajshahi which were not earlier evaluated.

Methodology:

The study was conducted at the Fruit Research Station, Rajshahi, during January-July, 1993. Fifteen varieties of mango namely, Bira, Bombai, Brindabani, Chinipata, Dilwala, Fonia, Gopalbho: Gulabkhas, Kanchamitha, Kolachini, Khude Khirsapat, Nawab Pasand, Rani Pasand, Samar Bahisl and Sova Pasand were used in the study. Fifteen well matured fruits from each variety collected randomly, brought to the laboratory in a polythene bag and were analyzed for various physic:chemical characteristics such as, skin and pulp colour, skin thickness, taste, flavour, fruit weight, fruit and stone size, edible and non-edible portion and TSS percentage. The measurement in respect (weight, size and per cent TSS were recorded with the help of laboratory balance, slide calipers and hand refractometer, respectively.

Source of Information: Bangladesh Hort.,26(1&2):49-51,1998; ISSN 0379-4288

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It can be said that among the varieties studied, Gopalbhog, Kanchamitha, Bira and Bombai were best in respect of fruit weight, percentage of edible portion, per cent TSS and pulp colour. This finding may be helpful in identifying the suitable parents to be used in future mango improvement programme.

Knowledge Management: Journal