Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var Keitt) by high performance liquid chromatography.
Medlicott A. P., Thompson A. K.
Author Affiliation: Tropical Development and Research Inst., 56-62 Gray's Inn Road, London WC1X 8LU, United Kingdom.
Journal of the Science of Food and Agriculture 36 : 561-566
Abstract : Ripening of mangoes was associated with a loss in firmness, peel chlorophyll and pulp acidity, with increasing soluble solids and total sugars. The main sugars were glucose, fructose and sucrose. All three increased during ripening; sucrose was in greatest concentration throughout, with fructose the main reducing sugar. Acidity loss was shown by decreasing titratable acidity and increasing pH values. Citric and malic acids were the main organic acids. A large decrease in citric acid and a small decrease in malic acid were responsible for the loss of acidity. Tartaric, ascorbic, oxalic and ?-ketoglutaric acids were present in low concentrations.