Preliminary evaluation of some mango varieties for processing.
López M. R.
Author Affiliation: Instituto de Investigaciones para la Industria Alimenticia, Havana, Cuba.
Ciencia y Técnica en la Agricultura, Cítricos y Otros Frutales 5 : 133-145
Abstract : Among 6 varieties assessed for their suitability for canning as slices in syrup, Haden Muñoz, Eldon and Kent were less susceptible than the others to damage in the course of processing. In all varieties but Kent, fruit flesh texture was within the range of acceptability. With regard to colour, Eldon was the best. All were acceptable as regards flavour and odour. The fruits of Eldon had the highest percentage of carbohydrates and of total solids, and only Keitt had a lower fibre content. The highest fibre content was found in Haden Muñoz, which was low in carbohydrates. Fresh or processed, Estero del Pinar had by far the highest percentage of ascorbic acid and was also the richest in carotene.