Physical, Chemical and Sensory Attributes of Fruits of Ten Mango Varieties Grown Under Organic Production System

Abstract

This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes.

Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

“…Mango pulp, whether consumed fresh or pureed, can be appreciated for its taste (sweetness, acidity), aroma and textural properties. By descriptive [ 67 ] and hedonic [ 68 ] methods, some studies have highlighted sensory varietal differences. Beyond the organoleptic aspect, these differences are reflected in physicochemical parameters, notably acidity (pH), sweetness (SSC) and color (Hue), which are accessible in rapid measurements.…”

What do consumers want in fresh mangoes? A systematic literature review

“…Ripeness and price were both mentioned in ten studies. These four attributes are included as the consumers’ first point of attention when purchasing fresh mangoes (Zúñiga‐Arias et al ., 2008; Abbasi et al ., 2009; Reis et al ., 2021). These attributes are often associated as the determinant of quality, resulting from different managerial practices of different value chain actors (Zúñiga‐Arias et al ., 2009).…”

“…This could be the result of the study objective, which may not have been designed to assess the importance of an attribute in influencing consumer decisions. For example, the five hedonic tests only measured consumers’ preference of several quality attribute characteristics (Suhardjo & Suryadi, 2000; Ngarmsak & Natachai, 2007; Adeyeye et al ., 2011; Liguori et al ., 2018; Reis et al ., 2021). They are based on the objective of a hedonic study, which is a part of the sensory study, and only examines the sensory characteristics of mangoes without considering quality attributes.…”