Pectin contents in fruit of six Thai mango cultivars
1999
Warunee Varanyanond | Jun Naohara | Karuna Wongkrajang | Manabe, Masatoshi (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Characteristics of pectin in ripe mango fruit (Mangifera indica L.) were analyzed for six Thai cultivars : 'Nam Dok Mai', 'Okrong', 'Nang Klangwan' 'Khiew Sawoey', 'Rad' and 'Kaew'. Alcohol insoluble solid (AIS) content in 'Kaew' was highest among the cultivars at a value of 2.24 g 100 g pulp. 'Nam Dok Mai,' a popular cultivar for eating when fully ripe had the highest pulp rate while its AIS content was relatively low. Pectin content in AIS ranged from 16 to 20 percent among the cultivars. 'Nam Dok Mai', 'Okrong' and 'Nang Klangwan', which represented the soft flesh cultivars, contained high values of water soluble pectin (WSP) but exhibited low levels of ammonium oxalate-soluble pectin (ASP) and hydrochloric acid soluble pectin (HSP). 'Kaew' and 'Rad' had high levels of ASP and HSP. The studied cultivars had an average ASP molecular weight ranging from 100,000 to 200,000. Average HSP molecular weight was lower than those of WSP and ASP. Molecular weight distribution of the soluble pectin was also different among cultivars. HSP consisted mostly of low molecular weight pectin. No general pattern can be drawn for the molecular weight of mango pectin.
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