Effect of Ripening on Eating Quality of 'Keitt' Mango Chips

Appiah, F.; Kumah, P.; Idun, I. A.; Lawson, J.R.

doi:10.17660/actahortic.2011.911.64

Cited by 2 publications

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“…Besides, there is a direct increase with the maturation stage in which the fruits were harvested. So, the data obtained in this investigation are similar from those reported by References [24] [34], there will be a higher concentration of total soluble solids in the samples harvested in later maturation stages than in those fruits that were collected in an early maturation stage. Therefore, Nampula mango fruits presented high TSS than fruits from other regions of Mozambique showing starch solubility, sugar availability and physiology maturity (above 10% according to Reference [39]) of these samples but banana with high TSS were collected in Manica.…”

Section: Total Solids Soluble Of Keitt Mango and Cavendish Banana Frusupporting

confidence: 89%

“…Green-yellow Cavendish bananas from Nampula had highest moisture content (81.21%) and the lowest value was found in green bananas from the same region (70.98%). The green banana fruits presented lowest moisture content for all regions compared to the bananas in other stages of maturity.The increase in pulp moisture content during ripening may be due to carbohydrate breakdown and osmotic transfer from the peel to pulp[24]…”

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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: Total Solids Soluble Of Keitt Mango and Cavendish Banana Frusupporting

confidence: 89%

mentioning

confidence: 99%