Comparative Study on Physicochemical Properties of Selected Mango (Mangifera indica L.) Varieties in Northern Bangladesh

Abstract

Fruits and vegetables are important sources of nutrients for mankind. Among the various fruits available in Bangladesh, mango occupies a vital place in the human nutrition for its delicious taste and higher nutritious value. In this study, five mango varieties, viz. Fazli, Amrupali, Langra, Gopalbogh and Misribogh, were tested to evaluate the quality of these mango varieties available in Northern Bangladesh. Physiochemical characteristics, including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant (p< 0.05) differences among mangoes of all varieties for physicochemical parameters. In case of proximate composition, the mango variety Amrupali showed the highest ash content (2.34±0.15) and fat content (1.18±0.13). Protein content (0.94±0.12) and total fiber (2.67%) content was shown to be the highest by Gopalbogh and Misribogh, respectively. The selected mango varieties contained TSS of 12.87~20.55oBrix, pH of 4.45~4.67, titrable acidity of 0.07~0.42%, reducing sugar of 8.40~15.43%, non-reducing sugar of 9.24~10.48%, and total sugarof 18.88~25.12%. The study findings would be helpful for the consumers, dietitian and industry policymakers.

Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods

“…Fazlee, Lengra, Gopalbhog, and Khisrapat are considered as premier varieties. [1] Rashid et al [2] reviewed extensively about the physicochemical properties of five mango varieties, viz. Fazli, Amropali, Langra, Gopalbogh and Misribhog, which are available in Northern Bangladesh.…”

Analysis of physicochemical attributes, contamination level of trace metals and assessment of health risk in mango fruits from Southern region Ethiopia

“…The pH is an important quality parameter for fruits and vegetables since the growth of microorganisms affected by its values [23] , [24] . The fruits from each sample sites were treated for the pH estimation at a calibrated scale [4] .…”

“…The accumulated sugar contents were evaluated by the method modified by [24] . A volume of 50 mL of the supernatant was transferred to a 100 mL volumetric flask.…”

“…Reducing sugar was analysed by the method explained by [24] , [25] with simple modification. A 25 g of fruit powder was added into 200 mL volumetric flask to prepare as 150 mL stock solution.…”

“…Non-reducing sugars were measured according to the method adopted by the Association of Official Analytical chemists [24] , [25] . Non-reducing sugar was determined by the differences between the total sugar level and reducing sugar contents estimated in mango fruit samples.…”