A comparative study on the changes in the physico-chemical composition of ten varieties of mango in Bangladesh at different stages of maturity.
1993
Absar N. | Karim M.R. | Amin M.A.
Ten varieties of mango (Mangifera indica Lin.) were analyzed at prematured, matured and ripening stages for their physical and chemical characteristics. The pH of mango-pulp was acidic at all the stages. The acidity continued to fall gradually with the advances of maturity. The specific gravity also increased slightly with maturity. Protein and lipid contents of mango gradually increased with maturity which ranged from 0.80-1.65 and 0.30- 0.84%, respectively. Total soluble solids and free sugar increased significantly with maturity but polysaccharide content decreased sharply at ripening stage. At ripening, Langra had maximum free sugar (20.32%), followed by Gopalbhog (18.56%), Khirshapat (18.52%) and other varieties and the minimum was found in Fonia (14.22%). With the advances of maturity, moisture content decreased gradually while ash content increased remarkably. vitamin C content continued to fall gradually but bita carotene content increased remarkably with maturity. At ripening, Langra had maximum meu carotene (6046.86 meu g%) while it was minimum in Jalilbanda (1884.0 g%). The mango varieties contained very low calcium and iron.
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