Comparative Study on Fruit Composition of Seven Mango Cultivars at Maturity and Ripe Stage

Abstract

In order to determine the nutritional value of Egyptian mango fruits at harvest and at ripe stage, seven cultivars; namely Zebdda, Misk, Alphonso, Tomy Atkins, Mabruka, Compania and Hindy Sinnara; were evaluated. The obtained results showed that total carbohydrates, dry matter, cellulose and lignin percentage declined towards ripening stage. Misk recorded the highest content of crude fiber, total dietary fibers, cellulose, potassium, calcium and zinc. Alphonso recorded the highest magnesium content and the second highest content of potassium and calcium following Misk.Although Mabruka recorded the least percentage of total carbohydrates, fatty acid, calories and zinc among the seven cultivars, it contained the highest percentage of neutral detergent fibers (NDF) and acid detergent fibers (ADF). Zebdda contained the highest percentage of total carbohydrates, fatty acid and calories. Tomy Atkins and Misk attained the highest percentage of iron and copper. Hindy Sinnara had the highest T.S.S. and the least total acidity percentage at ripe stage. Compania attained the least value of soluble and insoluble dietary fibers, potassium and calcium. keyword: fruit composition dietary fibers mineral content maturity and ripe stage.