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Fruits

Mango

Mango

Fruits Products

Mangoes are juicy stone fruit (drupes) produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for its edible fruit.

Most of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia,[1][2] from where the “common mango” or “Indian mango”, Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics. Other Mangifera species (e.g. horse mango, Mangifera foetida) are grown on a more localized basis.

Six common mango cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (DE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH value was 3.6 for Sinara mango fruits. Awis mango fruits had the significantly highest TSS value (23.67 brix) whereas Sinara fruits had the lowest TSS value (11.33 brix). Rheological properties of Sinara, Zibdia and Sedeka mango pulps are characterized by high values of consistency coeffecient 126.5–156.6 dyne sn /cm2 . Sesonsorially, the significantly sweetest fruits were Sinara, Alfones and Awis whereas the lowest one was Zibdia. There is no bitter taste with all tested mango cultivars either with taste or after taste criteria

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A fleshy yellowish-red tropical fruit that is eaten ripe or used green for pickles or chutneys.