The chemical constituents of mango fruits and their behaviour during growth and ripening.
Askar A., El-Tamimi A., Raouf M.
Author Affiliation: Institute of Food Technology, Cairo University, UAR.
Mitteilungen Rebe und Wein, Obstbau und Fruchteverwertung 22 ( 120-125)
Abstract : Three growth stages were demonstrated in the cvs Pairy, Zibda and Baladi. In the first stage starch, alcohol-insoluble solids (AIS) and acidity rose whilst vitamin C, TSS and sugars fell. During the second stage the sugars and TSS increased slightly and gradually, there was a sharp rise in the starch and AIS contents and a decrease in acidity and vitamin C contents. The third stage, ripening, was characterized by a sharp drop in starch and AIS accompanied by a sharp rise in sugars and TSS. The acidity and vitamin C contents continued to fall gradually. Fruits of these 3 Egyptian cvs were low in sugar, TSS and fibre compared with cvs grown elsewhere.