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Studies on Some Mango Varieties of Bangladesh

Sanaullah Mollah
Part of M. Sc. (Ag) research programme of the senior author

Md. Abdus Siddique
Lecturer
Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

Abstract/ Executive Summary:

Fruits of twelve mango varieties, namely, Fazli, Kohitur, Kalapahari, Koapahari, Langra, Chokchcka, Khirshapati, Mohan bhog, Kishan bhog, Gobinda bhog, Rani pasanda and Bhaduri, collected from Shibganj of Rojsliahi District, were studied to present a detailed information on the composition and physical characters of the fruits. Among the twelve different varieties of mango, the fruits of Gobinda bhog and Kalapahari were very big in size. The fruits of Fazli and Gobinda bhog were observed to have appreciable quality for keeping maximum days from the date of harvesting. Among the twelve varieties, the fruits of Chokchoka, Khirshapati and Rani pasanda were reported to be the earliest and the fruits of Koapahari and Bhaduri were the latest. The fruits of Langra were observed to bear a most desirable character of having the highest percentage of edible portion. The percentage of peel was minimum in the fruits of Fazli. The moisture content was maximum in the fruit pulp of Kalapahari. The fruits of Khirshopati had the maximum percentage of total soluble solids and total sugar followed by Chokchoka and Rani pasanda.

Keywords: Mango vareties of Bangladesh, Physical characters

Location: Shibganj of Rajshahi District

Start Date: 00-06-1973

End Date:

Program Area: Variety and Species

Commodity: Mango

Objectives:

To obtain detailed information on the composition and physical characters of the fruits of some important mango varieties grown under Bangladesh climatic conditions.

Methodology:

Fruits of twelve mango varieties, namely, Fazli, Kohitur, Kalapahari, Koapahari, Langra, Chokchoka, Khirshapati, Mohan bhog, Kishan bhog, Gobinda bhog, Rani pasanda and Bhaduri were collected from Shibganj of Rajshahi District, a mango growing area of Bangladesh, in June, 1973 for this study. The laboratory works to determine the composition of the fruits of all the varieties were done at the Agricultural Chemistry Laboratory of the Bangladesh Agricultural University. Total sugars, Total soluble solids, Moisture and Ash of the fruit pulps were determined as per the methods suggested in 'Official Methods of Analysis' of the AOAC (2).

Source of Information: Bangladesh Horticulture, Vol.1 (2), Dec,1973

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Among the twelve different varieties of mango, the fruits of Gobinda bhog and Kalapahari were very big in size. The fruits of Fazli and Gobinda bhog were observed to have appreciable quality for keeping maximum days from the date of harvesting. Among the twelve varieties, the fruits of Chokchoka, Khirshapati and Rani pasanda were reported to be the earliest and the fruits of Koapahari and Bhaduri were the latest. The fruits of Langra were observed to bear a most desirable character of having the highest percentage of edible portion. The percentage of peel was minimum in the fruit s of Fazli. The moisture content was maximum in the fruit pulp of Kalapahari. The fruits of Khirshopati had the maximum percentage of total soluble solids and total sugar followed by Chokchoka and Rani pasanda.

Knowledge Management: Journal