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Oil extracts were isolated from five stages of ripening Alphonso mango pulp and the fatty acid compositions of the extracts were determined by gas-liquid chromatography. Ripening of pulp was found to be associated with an increase in glyceride content, followed by changes in fatty acid composition of the pulp. As the fruit ripens, a de-crease in linoleic acid content and an increase in linolenic acid content, as well as reciprocal dis-

The latex of two varieties of mango, Alphonso and Batali, was collected during the de-stalking of freshly picked matured unripe (raw) fruit. The essential oil of each of the mango latices was isolated by high vacuum distillation at ambient temperature. The major component of each essential oil possessing the characteristic aroma of green mango, was isolated by preparative gas-liquid chromatography and was characterised as cis-ocimene and 8-myrcene, respectively.

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