Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (&amp;lt;i&amp;gt;Mangifera indica&amp;lt;/i&amp;gt;) Varieties

Ellong, Emy Njoh; Adenet, Sandra; Rochefort, Katia

doi:10.4236/fns.2015.62025

Cited by 21 publications

(18 citation statements)

References 9 publications

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“…The uniformity of ripening can be characterized by measuring texture and the brix (ratio soluble dry extract/titratable acidity) [12]. Reference [13] reported that there is no direct correlation between the maturity of the fruit and the colour of the skin of the fruits. were examined at three ripening stages [13].…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique

Ernesto¹,

Omwamba²,

Faraj³

et al. 2018

FNS

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Mangoes (Mangifera indica) and bananas (Musa acuminata) are climacteric fruits with a high potential for export due to their exotic aroma and sweet taste. This study aimed to characterize the physical and chemical parameters of Keitt mangoes and Cavendish bananas from different regions of Mozambique. The fruits were collected from Gaza, Manica and Nampula districts of south, central and north parts of Mozambique, respectively. The banana and mango samples were collected in Mid-August 2016 and January 2017, respectively. The fruits collected were at three different maturity stages (green, green-yellowish and yellow). The sample materials were characterised according to their centesimal composition, size, weight, firmness and colour. Analyses of soluble solids and ascorbic acid were, also, performed. The results revealed that the parameters were a good indicator of the maturity stage as well as for multivariate mango and banana applications and consumption. The parameters confirmed that mango fruits with low moisture (green with 83.62%), and fibers (0.44%), high ash (2.05%) crude lipids (0.29%), protein (0.85%) and carbohydrate (13.81%), high total soluble solids (24.60%), and high vitamin C content (14.83 mg/100g) were collected in Nampula with statistic differences (p < 0.05) between region of fruit production in Mozambique and stages of fruit maturity. However, banana fruits with low moisture (73.18%) and fibers (0.27%), high crude proteins (3.44%), ash (0.58%), and crude lipids content (4.92%), high total soluble solids (24.50%) and vitamin C content (2.40 mg/100g) were collected in Manica, where statistic differences (p < 0.05) were reported. This is the first time that Keitt mangoes and Cavendish bananas fruits have been characterized either in relation to the region of production in Mozambique or in relation to the various stages of maturity.

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Section: Introductionmentioning

confidence: 99%

“…Reference [13] reported that there is no direct correlation between the maturity of the fruit and the colour of the skin of the fruits. were examined at three ripening stages [13]. In Egypt, some major local and imported grown mango cultivars were characterized phsico-chemically to assess the genetic variability and heritability [14].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique

Ernesto¹,

Omwamba²,

Faraj³

et al. 2018

FNS

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“…Mangoes of the ''Belle-Dame'' variety are dark-green fruits in the mature, unripe state. They become yellowishgreen and yellow when they are respectively ripe and too ripe [18]. This variety was chosen because of its commercial importance and for its availability at the time of the study (March 2018).…”

Section: Plant Materialsmentioning

confidence: 99%

Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

Ovaric

Eugène

Aghofack-Nguemezi

2019

JABB

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The influence of edible coatings based on cocoa leaf extracts on the ripening of ''Belle-Dame'' mangoes has been evaluated, to contribute to the improvement of the shelf life of these fruits after harvest. There were overall treatment-independent decreases in the firmness and chlorophylls levels, and increases in total soluble solids content, water content, physiological weight loss and β-carotene concentration during the ripening of mango fruits. These variations were very rapid in control fruits, reflecting an accelerated ripening process that led to the senescence of these fruits from day 9 after harvest onwards. In treated fruits, variations of different parameters were slow with significant differences between the treated fruits and controls. These inhibitory effects of coatings resulted in a delay of the ripening process and consequently to a shift of the onset of senescence to 12 days after harvest. In addition to the extension of shelf life by three days, treatments of mango fruits by dipping them in solutions containing cocoa leaf extracts induced a higher accumulation of β-carotene in coated fruits as compared to controls, thereby enhancing the nutritional value of the former.

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“…vitamin C ranged between 46.53 mg/100 g and 26.53 mg/100g, potassium ranged from 10.29 mg/100 g and 64.04 mg/100 g and calcium ranged between 6.54 mg/100g and 30.56 mg/100 g. These bio-parameters were depended on mango verity. Ellong et al (2015) revealed that firmness, taste, and pH properties correlated with mango varity, as well as starch, carbohydrates fractions, carotenoids, phenolic compounds, vitamins C and E contents. Wongmetha et al (2015) stated that sucrose metabolism and starch storage in mango were depended on growth stage, development in mango fruits, decrease activity of sucrose phosphate syntheses, acid invartase (AI) and neutral invartase (NI).…”

Section: Introductionmentioning

confidence: 97%

PHYSICOCHEMICAL PROPERTIES OF TOW MANGO CULTIVARS EWAIS AND ZEBDA (Mangifera indica L.) IN EGYPT

Awad

Doheim

Ibrahim

et al. 2017

Zagazig Journal of Agricultural Research

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This study was conducted at Ismailia Governorate, Egypt. The investigation aimed to evaluate physicochemical characteristics of two mango cultivars i.e., Ewais and Zebda (Mangifera indica L.). Mango trees, 10 years old (planting distance 7 × 7 m) from each cultivar were selected to be nearly size and being in their off bearing. Leaves at different stages of growth and fruits were investigated. Results revealed that, Ewais leaves have phenolic compounds from 80.36 to 92.82 (mg ̸ gfw), Cytokinin from 3.60 to 4.41 (ng/gfw), gibberilic acid from 28.58 to 36.61 (µg/gfw), absisic acid from 8.44 to 9.5 (µg/gfw), total protein from 4.38 to 9.13(g ̸ 100 gdw), total free amino acids from 23.72 to 36.70 (m mol ̸ 100 gdw), total protein from 5.83 to 7.22 (µmol ̸ gfw), total carbohydrate from 18.76 to 21.09 (g ̸ 100gdw), total chlorophyll from 1.55 to 2.11 (mg/gfw) and total carotenoid from 0.82 to 0.98 (mg/gfw). Enzymes activities (mmol ̸ gfw) in Ewais leaves were as follow, catalase between 26.23 and 50.31, peroxidase between 1.23 and 2.80, polyphednol oxidase from 101 .29 to 106.62 and amylase from 7.13 to 8.1. These results dependant on growth stages and were superior for Zebda cultivar. Ewais cultivar has higher yield (yield ̸ tree, kg) (92.82) than zebda (89.27). Fruits of Ewais have a higher performance parameters than fruits of Zebda.

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Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (<i>Mangifera indica</i>) Varieties

Cited by 21 publications

References 9 publications

Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique

Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique

Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

PHYSICOCHEMICAL PROPERTIES OF TOW MANGO CULTIVARS EWAIS AND ZEBDA (Mangifera indica L.) IN EGYPT

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