PHYSICO-CHEMICAL CHARACTERISTICS OF SOME INDIGENOUS CULTIVARS OF MANGO

Abstract

The lab-based experiment was carried out in the laboratory of Horticulture and the laboratory of Food Precessing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur during June, 2017 to July 2017 to determine the physico-chemical characteristics of some indigenous cultivars of mango. This single factor experiment was conducted in Completely Randomized Design (CRD) with five replications. The fruits of 13 indigenous cultivars of mango chosen from the wellmanaged orchard in Teroroshia, upazila Shibganj under Chapai Nawabganj district were: Monmohan, Kheermohan, Golapbaas, Lakhno, Haaji, Sonamohan, Kalibhog, Madhuchuski, Bhaaduria, Koitori, Kuapahari, Phunia and Belbhog. In this assessment of physical and biochemical attributes, all of those were significant (p ≤ 0.05). Regarding the physical parameters, the longest fruit (133.79 cm), maximum pericarp (87.90 g) and weight of stone (62.33 g) were in Bhaaduria and the shortest fruit (84.57 cm), lowest diameter (54.73 cm), lowest fruit (157.5 g), pericarp (38.93 g), stone (30.17 g) and pulp weight (88.40 g), lower pulp and stone ratio (2.94), lowest firmness (1.53 kg/cm2 ) was in Golapbaas. Regarding the yield contributing character, the highest fruit weight (385.03 g) was in Kheermohan and the least was in Golapbaas. However,the highest pulp and stone ratio was in Lakhno (5.81) while the maximum firmness value was detected in Kalibhog (3.40 kg/cm2 ). After detecting colours, the pericarp of Monmohan, Lakhno, Haaji, Sonamohan and Koitori were yellow in colour, while Kheermohan, Golapbaas, Kalibhog, Madhuchuski, Bhaaduria and Kuapahari were greenish in colour, respectively. The pulp of Kheermohan and Kuapahari were red in colour and Sonamohan, Koitori and Madhuchuski were yellowish in colour, respectively. The present study also showed that Madhuchuski had the highest shelf-life (10.67 days) compared to other cultivars and Bhaaduria had lowest shelf-life (6.33 days). Considering the biochemical properties, Bhaaduria had the highest TSS (27.33 %), maximum polyphenol contents (104.46 mg GAE/100 g fw) and lowest non-reducing sugar (13.25 mg/100 g fw) while Golapbaas had the lowest TSS (13.0%), lowest vitamin C content (27.90 mg/100 g fw), minimum polyphenol contents (74.46 mg GAE/100 g fw) and highest reducing sugar content (18.09 mg/100 g fw). The highest amount of vitamin C was detected in Kuapahari (65.97 mg/100 g fw). Furthermore, the highest concentration of β-carotene was detected in Madhuchuski (7.14 mg/100 g fw) and the lowest one in Haaji (3.37 mg/100 g fw). The highest amount of non-reducing sugar was recorded in Monmohan (25.34 mg/100 g fw) but Monmohan had lowest reducing sugar (5.41 mg/100 g fw). In respect of pulp pH, the highest pH value was found in Kuapahari (6.41) while the lowest value was in Sonamohan (5.29). Considering the overall physical and biochemical characteristics, Bhaaduria, Kheermohan and Madhuchuski were found to be promising for fresh consumption, processing industry and varietal development programme.