Nutritional Evaluation of Different Mango Varieties available in Sri Lanka

Kothalawala, Sukitha; Jayasinghe, J. M. J. K.

doi:10.22161/ijaers.4.7.20

Cited by 4 publications

(6 citation statements)

References 5 publications

(4 reference statements)

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“…Total fiber content of Amélie was significantly different from other varieties. The total fiber contents of the six varieties were similar to those reported by Ara et al (2014) in ten varieties from Bangladesh (1.08±0.05 to 4.78±0.04 %) as well as those reported by Kothalawala and Jayasinghe (2017) in five Sri Lankan varieties (1.17±0.05 to 3.16±.06 %).…”

Section: Fiber Contentssupporting

confidence: 88%

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Physicochemical properties and potential use of six mango varieties from Burkina Faso

2023

Int. J. Biosci.

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The quality profile of the six most important mango varieties from Burkina Faso, as well as their potential use, was investigated. It appeared that Amélie variety showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene (1752.72±41.64 µg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of fresh weight), titratable acidity (1.56±0.01 %), and energy value (80.55±0.01 Kcal/100 g dry weight). However, this variety has the lowest soluble solids/titratable acidity ratio (TSS/TA) of 11.24±0.17 and the lowest total fiber content (1.87±0.03 % fresh weight). Kent variety contained the highest levels of pulp (81.31±1.67 % fresh weight), total soluble solids (23.1±0.00 % fresh weight), total fiber content (2.77±0.08 % fresh weight) and the lowest βcarotene content (220.21±14.97 µg/100 g fresh weight). All varieties have significant levels of total phenolic compounds (mini-maxi content). This study not only showed significant differences in biochemical contents and physical characteristics among mango varieties but will also guide mango processors and nutritionists in choosing the most suitable varieties according to target food products.

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Section: Fiber Contentssupporting

confidence: 88%

“…The least acidic varieties were Lippens, Keitt and Springfield (pH>4.0). The total mineral content of the six varieties was similar to those obtained in mango in general, which is around 0.22 to 0.5 % of the fresh product (Kothalawala and Jayasinghe, 2017).…”

Section: Physicochemical Characteristicssupporting

confidence: 75%

Physicochemical properties and potential use of six mango varieties from Burkina Faso

2023

Int. J. Biosci.

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“…Mango (Mangifera indica L.) is one of the most renowned tropical fruits consumed worldwide due to its delightful taste and higher contents of certain nutrients like vitamins A, B, C and fi ber. Karthakolomban is one of the superior varieties of mango popular among growers as well as consumers in Sri Lanka due to its unique fl avour and high nutritional value (Kothalawala and Jayasinghe, 2017). Highly perishable and delicate nature of mango fruits make them susceptible to postharvest damages, causing serious losses.…”

Section: Introductionmentioning

confidence: 99%

Pathogenicity of Stem-end Rot Associated Fungi Isolated from Karthakolomban Mango and Their Control by Spray and Fumigation Treatments with Selected Essential Oils

2020

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Purpose: Stem-end rot (SER) is a major disease of mango that causes serious postharvest losses. Application of fungicides is environmentally unsound and is being practiced currently in its control. This study was conducted to develop essential oil treatment systems as eco-friendly strategies to control SER of Karthakolomban mango and to determine the pathogenicity of several SER associated fungi.Research Method: Pathogenicity of four fungal isolates in SER was assessed by inoculating them on Karthakolomban mango fruits. Karthakolomban mango fruits were subjected to spray and fumigation treatments using four essential oils and their pathological, physicochemical and sensory properties were evaluated after a 8-day storage at 12 -14 ºC.Findings: Lasiodiplodia theobromae, Pestalotiopsis sp., Phomopsis sp. and Xylaria feejeensis were the major SER pathogens of mango. X. feejeensis was identifi ed as a SER pathogen for the fi rst time in Sri Lanka. Spray and fumigation treatments conducted using basil, clove, cinnamon leaf and cinnamon bark oils eff ectively controlled SER of Karthakolomban mango stored at 12 -14 ºC for 8 days. Mango sprayed with 1.6 µL/mL cinnamon bark oil has displayed no SER after induced ripening. None of the treatments caused drastic alterations in physicochemical and sensory properties of mango.Research Limitations: Storage period of mango was restricted to 8 days due to the initiation of natural ripening which was the major limitation to achieving a further enhanced shelf life.Originality/value: The treatment strategies developed by this research could be commercialized as biosafe SER control strategies in reducing postharvest losses of mango in the local and international trade. *Percentage Stem-End Rot; Each data point represents the mean of eight replicates ± standard error. 1 Means sharing a common letter(s) are not signifi cantly diff erent by Tukey's pair-wise comparison test at p < 0.05. 2 Means sharing a common letter(s) are not signifi cantly diff erent by Kruskal Wallis non-parametric test at p < 0.05.

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“…Mango (Mangifera indica L.) is a popular fruit worldwide and it has become one of the most desirable fruits in international trade because of its delightful taste and high caloric value (Diedhiou et al, 2007). It bears important nutrients such as vitamins, minerals, polyphenolic and fl avonoid antioxidant compounds as well as prebiotic dietary fi ber (Kothalawala & Jayasinghe, 2017). Asia is recognised as the highest mango producing region, with a record 74.4 % of global production.…”

Section: Introductionmentioning

confidence: 99%

“…Present extent under mango cultivation in Sri Lanka is about 3.1 million hectares (FAOSTAT, 2016). 'Karutha Colomban' is one of the most popular cultivars of mango among growers and consumers in Sri Lanka due to its orange fl esh and delightful taste (Kothalawala & Jayasinghe, 2017).…”

Section: Introductionmentioning

confidence: 99%

In vitro antifungal efficacy of selected essential oils in controlling fungi associated with the stem-end rot disease of mango (cv. Karutha Colomban) fruits and characterisation of antifungal components

Kodituwakku

Ekanayake

Abeywickrama

et al. 2020

J. Natn. Sci. Foundation Sri Lanka

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Karutha Colomban is one of the most delightful mango varieties popular among Sri Lankan consumers. A signifi cant postharvest loss of mango takes place every season due to diseases including stem-end rot (SER), which is caused by a group of endophytic fungal pathogens. In this research, in vitro antifungal effi cacy of diff erent concentrations of essential oils of basil, clove, and cinnamon were evaluated for their ability to control SER causing fungal pathogens of mango (cv. Karutha Colomban) as bio-safe alternatives to conventional fungicides, by conducting liquid and disc volatilisation bioassays. Major bioactive compounds of the selected essential oils were identifi ed by gas chromatography-mass spectroscopy (GC-MS). Basil and cinnamon bark oils (0.20-0.30 μL/mL) in liquid bioassay showed high effi cacy against Lasiodiplodia theobromae, while basil and cinnamon leaf oils (0.40-0.60 μL/mL) successfully inhibited Pestalotiopsis sp. Cinnamon bark oil (0.60 μL/mL) was identifi ed as the most eff ective oil against Phomopsis sp. According to disc volatilisation bioassay, vapour of cinnamon oils (0.20-0.40 μL/mL) was the most eff ective in controlling L. theobromae. Pestalotiopsis sp. was effi ciently controlled by clove and cinnamon bark oil (0.20-0.60 μL/mL) vapour. In vapour phase, clove and cinnamon oils (0.40 μL/mL) were the most eff ective against Phomopsis sp. According to GC-MS characterisation, methyl chavicol was the most abundant antifungal component in basil oil while it was (E)-cinnamaldehyde in cinnamon bark oil. Moreover, eugenol displayed the highest abundance in clove and cinnamon leaf oils. Based on in vitro studies, it could be concluded that cinnamon bark oil in liquid and vapour phases demonstrated a higher antifungal effi cacy among the tested essential oils in controlling fungal pathogens causing SER of mango.

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Nutritional Evaluation of Different Mango Varieties available in Sri Lanka

Abstract: Abstract-The study was carried out to evaluate the nutritional properties of five varieties (Willard, Karthakolomban, Malwana, Bettiamba and Gira Amba)

Cited by 4 publications

References 5 publications

Physicochemical properties and potential use of six mango varieties from Burkina Faso

Physicochemical properties and potential use of six mango varieties from Burkina Faso

Pathogenicity of Stem-end Rot Associated Fungi Isolated from Karthakolomban Mango and Their Control by Spray and Fumigation Treatments with Selected Essential Oils

In vitro antifungal efficacy of selected essential oils in controlling fungi associated with the stem-end rot disease of mango (cv. Karutha Colomban) fruits and characterisation of antifungal components

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