Comparison of eleven mango varieties grown at Visconde do Rio Branco, Minas Gerais, with a view to fresh consumption and jelly manufacture.
Souza S. J. F. de, Pinheiro A. J. R., Pinheiro R. V. R., Gomes J. C., Souza A. C. G. de, Chaves J. B. P.
Author Affiliation: Universidade Federal, Rua São José 111, 36570 Viçosa, MG, Brazil.
Revista Ceres 31 : 464-478
Abstract : On the basis of the assessment of mean fruit weight, pulp percentage, acidity, soluble solids content and Brix : acidity ratio in the fresh fruits in 1981 and 1982, and total solids, acidity and the content of water and both reducing and nonreducing sugars in jelly made from them according to a standard recipe, Felipe and Taú were identified as the best for fresh consumption locally, and Haden, Jasmim and Zill for export. Ubá made the best jelly, while for marmalade, juice and syrup production, Felipe and Zill were recommended.