Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.
Sunday, August 14, 2011
This tropical fruit is high in vitamin C. Mango fruits contain 10-20 percent sugar and are important source of vitamin A. They have a rich, luscious aromatic flavor and a delicious taste in which sweetness and acidity are delicately blended.
The genus Mangifera consists of 69 species but not all bear edible fruit. The mango fruit is a large, fleshy drupe, containing an edible mesocarp of varying thickness.
The mesocarp is resinous and highly variable with respect to shape, size, color, presence of fiber and flavor.
The flavors range from turpentine to sweet. The exocarp is thick and glandular.
Fruit possess one seed enclosed in a stony endocarp, seeds may have one (monoembryonic types or multiple (polyembryonic) embryos.
Fruit shape varies, including elongate, oblong and ovate or intermediate forms involving two of these shapes.
The mango fruit is climacteric and increased ethylene production occurs during ripening.
The fruit skin may be thick, or thin, leathery, green yellow or red or a fanciful combination of these colors.
The pulp of immature fruit is hard and white to light yellow at maturity the pulp may be more or less fibrous, soft, juicy and light yellow to orange.
Mango can be eaten fresh when green half ripe or ripe. They make excellent jams, marmalades and chutneys. Mangoes cam also be pickled, frozen or canned.
Description of mango fruit
This tropical fruit is high in vitamin C. Mango fruits contain 10-20 percent sugar and are important source of vitamin A. They have a rich...
History and Origin of Mango The mango has been known in India since very early times. It is referred to in Sanskrit literature as Amra and h...
The mango is believed to have been discovered as long as five to six thousand years in eastern India, Thailand, Myanmar, the Andaman Islands...
Mango wood is a low quality timber and the bark of the tree is an important source of tannins for curing leather. The wood has a wavy grai...
Mangoes should be cooled as soon as possible after harvesting, particularly if the fruits are required to undergo long distances sea transpo...
Flowering of Mango Mango flowering is affected by many internal factors. A proportion of perfect below 1% could seriously hinder fertilizati...
Uses of Mango and Nutritional Composition Mango is commonly eaten fresh and depending upon the cultivar may be consumed at an immature (unri...
Pollination is major yield-limiting constraint, due to the large number of flowers on trees and low fruit set. Most mango cultivars are se...