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A Study on the Bio-chemical Characteristics of the Fruits of Some Common Mango Varieties of Bangladesh

Md. Abdus Samad
Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

Md. Abdul Malek
Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

A. H. Md. Faruque
Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

Abstract/ Executive Summary:

An investigation was carried out to study the chemical constituents of the fruits of ten varieties of mango namely, Fazli, Langra, Gopalbhog, Mohanhhog, Mtsribhog, Koapahari, Deshari, Ashwina, Ranibhog and a local variety of unknown parentage. The moisture content was maximum in the fruit pulp of Ranibhog . The fruit of Misribhog contained the highest percentage of weight of total solid, T. S. S., total soluble sugar, non-reducing sugar and maximum quantity of total carotene (Provitamin A) when compared with the fruits of other varieties. The percentage of reducing sugar was highest in the fruits of Gopalbhog. The ascorbic acid (vitamin C) content was maximum in the fruits of Ranibhog. The protein content was highest ill the fruits of Deshari. The fruit pulps of all the varieties of mango under the study contained the lame kinds o] sugars like glucose, fructose, sucrose and xylose.

Keywords: Mango, Bio-chemical, Nutritive value

Location: Bangladesh Agricultural University, Mymemingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

To make an assessment of t nutritive value of the ten common varieties of mango of Bangladesh.

Methodology:

Fruits of ten varieties of man: namely, Fazli, Langra, Gopalbbog , Mohan bhog, Misribhog, Koapahari, Deshari, Ashwina, Ranibhog and a local variety of unknown parentage were selected for the study. The experiment was conducted at the Bangladesh Agricultural University, Mymemingh. For analysis, the pulp of each variety was homogenized separately in a blender for 5 minutes. The total soluble solid ( T. S. S.), total suluble sugar, total reducing and non-reducing sugars, total carotene (provitamin A) and ascorbic acid (vitamin C) were determined from the homogenate. The moisture and T. S. S. were determined by following steam bath evaporation method as outlined in the A. O. A. C. (2). The total soluble sugar and reducing sugar were determined by following the titration method with the help of standard Fehlingh's solution (2). Ex- traction of total carotene was done by the method as outlined in the A. O. A. C. (2). A Coleman Junior model 6A spectrophotometer was used for carotene determination. Ascorbic acid was determined by following the titration method with the help of 2, 6. dichlorophenol indophenol dye as suggested by Oser (9). Protein was determined by following the Kjeldahl method as outlined in the A. O. A. C. (2). The pH value was estimated by using pH paper colour chart. Sugars were identified by paper chromatography in the solvent system of n-Butanol, Acetic acid and water in the ratio of 4: 1 : 5.

Source of Information: Bangladesh Horticulture, Vol-3(2), Pag:28-32, Dec:1975

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The moisture content was maximum in the fruit pulp of Ranibhog . The fruit of Misribhog contained the highest percentage of weight of total solid, T. S. S., total soluble sugar, non-reducing sugar and maximum quantity of total carotene (Provitamin A) when compared with the fruits of other varieties. The percentage of reducing sugar was highest in the fruits of Gopalbhog. The ascorbic acid (vitamin C) content was maximum in the fruits of Ranibhog. The protein content was highest ill the fruits of Deshari. The fruit pulps of all the varieties of mango under the study contained the lame kinds o] sugars like glucose, fructose, sucrose and xylose.

Knowledge Management: Journal