Characterization and physical and chemical correlation of mango fruit cultivars in São Manuel, SP.
Silva A. C. da, Souza A. P. de, Leonel S., Souza M. E. de, Tanaka A. A.
Author Affiliation: Instituto de Ciências Agrárias e Ambientais, Universidade Federal de Mato Grosso, Av. Alexandre Ferronatto 1200, Distrito Industrial, CEP: 78557-267, Sinop, MT, Brazil.
Magistra 24 : 15-26
Abstract : In Brazil, mango production has great growth potential for different forms of consumption, but needs improvement in post-harvest techniques that enable the production of fruits with high quality and good ratios between physical and chemical properties. Therefore, the physical and physico-chemical characteristics of mango fruits of the Bourbon, Haden, Palmer, Tommy Atkins and Parwin cultivars were evaluated at the same maturity stage, in São Manuel, SP, by the following characteristics: fresh mass, longitudinal diameter (the apex of the stem) and transversal diameter (the shoulder fruit) medium, texture, pH, acidity, soluble solids, carbohydrates (reducing sugars, total sugars and starch) and ascorbic acid. There were significant differences between cultivars, with fresh mass varying from 431,0 g ('Haden') to 562,4 g ('Palmer'), longitudinal diameter from 9,33 cm ('Haden') to 13,67 cm ('Palmer') and transversal diameter from 7,25 cm ('Bourbon') to 8,93 cm ('Parwin'), and the texture ranged from 103,19 N ('Palmer') to 67,91 N ('Haden'). The 'Palmer' fruits presented fresh attributes (562 g), firmness (103.19 N) and ascorbic acid (34.27 mg 100 mL-1) superior to the fruits of Tommy Atkins, Bourbon, Haden and Parwin, and higher levels of sweetness and starch were obtained by 'Haden' and 'Parwin', respectively Estimates of the physical and chemical properties can be performed by linear and polynomial regression, with better results for cultivars with smaller fruit diameter variation rates.