Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

Some of the key components that contribute to the acceptance of high-quality fresh mangoes by consumers are its flavour, odour, texture and chemical constituents that depend mainly on level of maturity. In the European market, the demand for tree-ripened fruit has increased in recent decades. Nevertheless, the qualitative response and the marketable characteristics of tree-ripened mango fruit grown in the Mediterranean area are not yet studied. Tree-ripened fruits of cv <i>Keitt</i>, <i>Glenn</i>, <i>Osteen</i>, <i>Maya</i>, <i>Kensington Pride</i> and <i>Tommy Atkins</i> were submitted to analytical (fruit weight, transversal diameter, longitudinal diameter, flesh firmness, total soluble solid content, titratable acidity, seed weight, peel weight, percentage of flesh and fibre, ash content, fat content, carbohydrate content, riboflavin, niacin, thiamin, K, Na, Ca, Mg, Fe, Cu, Mn and Zn contents, ascorbic acid and vitamin A) and sensory evaluations. Significant differences were observed for sensory and physicochemical characteristics in a cultivar-dependent manner. The mango <i>Keitt</i>, in addition to its interesting physicochemical traits, content of protein and vitamin, has a higher sensory appeal. <i>Glenn</i> fruit showed more suitable weight, flesh firmness, soluble solids, vitamin content, total antioxidant activity and total polyphenolics content; <i>Maya</i> had the lowest titratable acidity and the highest soluble solid content, whereas <i>Tommy Atkins</i> revealed preferable ground colour, total antioxidant activity, and vitamin B2 and vitamin C contents. Tree-ripened fruits grown in the Mediterranean climate show interesting peculiarities in regard to fresh market requirements. The analytical-sensory approach established a qualitative characterization of the six observed cultivars.