Effects of ripening agents on nutritive values of selected mangoes.
Huq A. K. O., Sayem M. A., Haque K. M. F., Khan M. S. H., Shaha B. K.
Author Affiliation: Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.
Journal of Subtropical Agricultural Research and Development 6 : 579-584
Abstract : An experimental study of selected mangoes was done to observe their biochemical and nutritional properties due to the treatment of some ripening agents during July 2007 to June 2008 at the Institute of Food Technology and Nutritional Science, BCSIR, Dhaka, Bangladesh. Chemically treated samples ripened rapidly than those untreated. The nutritional properties of chemically ripened mangoes as well as those of the market samples (ripe) were found different from those untreated. The chemically ripened samples had shorter shelf life than non-treated samples. The highest vitamin-C content of non-treated mango samples were found 58.71 mg per 100 g whereas the samples treated with CaC2 and market samples contained 47.50 mg/100 g and 32.21 mg/100 g respectively. ?-carotene content of selected mangoes ranged from 73.2 to 241.3 µg/100 g. Highest ?-Carotene content was found in non-treated mango (241.3 µg/100 g) whereas samples treated with ethephone, CaC2 and market samples were found to contain 174.4 µg/100 g, 89.4 µg/100 g and 73.2 µg/100 g respectively. Selected mangoes were rich source of minerals. Concentration of sodium, potassium, calcium, iron, phosphorus and magnesium ranged from 2.8 mg/100 g (control) to 1.2 mg/100 g (market sample), 123.6 mg/100 g (control) to 98.4 mg/100 g (market sample), 0.22 mg/100 g (control) to 0.11 mg/100 g (Market sample), 21.3 mg/100 g (Market sample) to 15.21 mg/100 g (ethephone treated) and 8.23 mg/100 g (control) to 6.23 mg/100 g (Market sample). Comparison with ethephone and CaC2 treated samples with treated and market samples were very similar nutritional qualities and harmful and indicates that all of these treated and market samples were less nutritional qualities than non-treated mangoes.