A note on pulp characteristics of some mango varieties.
Naresh Kumar
Author Affiliation: Department of Horticulture (Fruits), Bihar Agricultural College, Sabour, Sabour, Bihar - 813210, India.
Orissa Journal of Horticulture 28 : 100-105
Abstract : To determine the pulp characteristics of mangoes, five matured fruits (with their stalk attached) from each of 101 cultivars were harvested and then kept under paddy straw at room temperature for uniform ripening. Four cultivars (Bombai, Bombai Yellow, Sunder Prasad and Surkh Verma) reached maturity in the last week of May. Eighty-one cultivars reached maturity in June, and fruits of the remaining 16 cultivars matured in July. On average, 5-9 days were required for fruit ripening in most of the cultivars. As the fruits matured, colour pigments developed in the mesocarp and on the fruit surface. Pulp colour of a cultivar remained the same regardless of the size or the environment. In terms of sweetness and flavour, fruits of 27 cultivars were very sweet, 42 were medium sweet and 32 were less sweet. Seven cultivars (Baiganpalli, Gulabkhas, Langra, Mandhappa, Prabhashankar, Ranipasand and S.B. Chausa) had strong pleasant-flavoured pulps, while others (92) had mid or less pleasant-flavoured pulps. Fruits of cultivars Cluster and Pahutan were not pleasant in taste. Twenty-two cultivars had fibreless pulp. Pulps of Baramasia and Sukul cultivars were much fibrous, while the rest had some or few fibre. Pulps of 48 cultivars were soft, 44 were firm and the remaining 9 were loose. In the organoleptic test, 23 cultivars scored about 80 and were classified excellent, 75 cultivars scored 60-79 and classified as good and the rest were classified as poor.