Protein, amino acids and ascorbic acid in some cultivars of mango.
Kohli K., Qadry J. S., Mohammed Ali
Author Affiliation: Mohammed Ali, Regional Research Lab. (CSIR), Canal Road, Jammu Tawi 180?001 (J. & K.), India.
Journal of the Science of Food and Agriculture 39 : 247-252
Abstract : The concentrations of protein in 9 cultivars of mango were 0.98 to 3.27 g/100 g and of ascorbic acid from 14 to 57 mg/100 g. There were variable concentrations of free amino acids; among the free amino acids, alanine, glutamic acid, histidine, isoleucine, proline and valine were present in all the varieties. The protein-bound amino acids, present in all cultivars, included alanine, aspartic acid, arginine, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine. There was no evidence of the effects of variety and growing conditions on the composition of the fruit.