Pectin contents in fruit of six Thai mango cultivars.
Varanyanond W., Naohara J., Wongkrajang K., Manabe M.
Author Affiliation: Institute of Food Research and product Development, Kasetsart University, Bangkok 10900, Thailand.
Thai Journal of Agricultural Science 32 : 401-407
Abstract : The characteristics of pectin in ripe mango fruits were analysed for 6 Thai cultivars: Nam Dok Mai, Okrong, Nang Klangwan, Khiew Sawoey, Rad and Kaew. Alcohol insoluble solid (AIS) content in Kaew was highest among the cultivars (2.24 g/100 g pulp). Nam Dok Mai, a popular cultivar for eating when fully ripe, had the highest pulp rate while its AIS content was relatively low. Pectin content in AIS was in the range 16-20%. Nam Dok Mai, Okrong and Nang Klangwan, which represented the soft flesh cultivars, contained high values of water soluble pectin (WSP) but exhibited low levels of ammonium oxalate-soluble pectin (ASP) and hydrochloric acid soluble pectin (HSP). Kaew and Rad had high levels of ASP and HSP. The studied cultivars had an average ASP MW in the range 100?000-200?000. Average HSP MW was lower than those of WSP and ASP. MW distribution of the soluble pectin was also different among cultivars. HSP consisted mostly of low MW pectin. No general pattern can be drawn for the MW of mango pectin.