PHYSICO-CHEMICAL PROPERTIES OF SOME MANGO CVS. GROWN IN DINAJPUR

Abstract

The physico-chemical traits of six mango cvs. (Surma Fazli, Mallika, Ashawina, Amrapali, Surjopuri and Harivanga) grown in Dinajpur was studied in July, 2018 at the Laboratory, Department of Food Processing and Preservation, HSTU, Dinajpur in the completely randomized design with four replications. The 11 physical parameters studied were: rind colour, weight of the fruit, length of the fruit, volume of the fruit, weight of the pulp, weight of the stone, weight of the rind, pulp to stone ratio, stone to rind ratio, fruit to pulp ratio and juiciness. But the seven chemical attributes noted were: total soluble solids, pH of the pulp, vitamin C content, ß carotene content, total phenols, flavonoids and the total sugar contents. The rind varied from yellow to green and the rest 17 physico-chemical traits varied notably (p ≤ 0.05). The highest fruit weight was in Surma Fazli (482.4g) which was similar to both Mallika and Ashawina. But the lowest weight was in Surjopuri (137.7g). The pulp weight ranged from 87.90 - 387.30g and the maximum was in Surma Fazli (387.30) while the least was in Surjopori (87.90g). The largest stone was in Surma Fazli (59.23) which was identical with Mallika (51.00) while the minimum was in Surjopuri (27.13g). The highest pulp to stone ratio was in Surjopuri (0.31g) which was comparable to Amrapali. The lowest pulp to stone ratio was in Mallika (0.14) but the minimum was in Ashawina (0.15g). The highest fruit to pulp ratio was in Ashawina (1.60) while the least was in Surma Fazli (1.28). The maximum juiciness was in Ashawina (54.90) followed by Harivanga (49.90) but the least was in Amrapali (47.30%). The % TSS was top in Surjopuri (17.00) which was at par with Mallika but the least was in Surma Fazli (11.00%). The maximum sugar was in Surjopuri (0.65) while Ashawina was poorest (0.38g). The highest pH (4.83) was in Harivanga but the lowest was in Ashawina (3.06). The highest vitamin C was in Ashawina (68.75) while the least was in Surma Fazli (25.00). Mallika and Surjapuri had the highest flavonoids (0.06 and 0.05, respectively) while the lowest (0.04mg 100g-1 ) was in Ashawina. Harivanga had higher carotenoids (0.52) but the minimum was in Ashawina (0.20) and Surjopuri (0.17mg 100g-1 ). The highest polyphenols (0.27mg) was in Mallika but the least in Harivanga (0.14.23mg of gallic acid equivalent (GAE) g -1 ). So, the cvs. with notable disparities can be used as per the utilities: fresh consumption, processing, parental lines in crossing etc. But further studies on organoleptic traits, correlations among various traits and shelf-life of more varieties are needed.