Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (Mangifera indica) Varieties

Emy Njoh Ellong, Sandra Adenet^*, Katia Rochefort

Pôle Agroalimentaire Régional de Martinique (P. A. R. M.), Lamentin, Martinique (F.W.I.), France.

DOI: 10.4236/fns.2015.62025                

Abstract

Physicochemical characteristics of four varieties of mango (Julie, Bassignac, Green and Moussache) from Martinique (F.W.I.) were examined at three ripening stages. All ripening protocols studied showed an evolution in parameters between the harvesting and the expandable stage. Fruit and pulp firmness, starch and vitamin C contents decreased whereas pulp pH and carotenoids content increased. Only fruit size and polyphenols content were the same during the ripening. Bassignac and Julie varieties were richer in vitamin C, polyphenols and carotenoids. Moussache variety was the most energetic with important carbohydrates content. The Green variety differed significantly with a light-coloured pulp, low fruity odour and mango flavour, and a specific slightly sweet, very sour, bitter and astringent taste. Moussache and Bassignac varieties had a very sweet taste unlike the Julie variety with a specific slightly sweeter taste. Different processing methods were tested for each variety. Mangoes technological ability processing had been validated.

Keywords

Mango, Ripening Stage, Physicochemical Characteristics, Nutritional Composition, Fruit Processing

Conflicts of Interest

The authors declare no conflicts of interest.

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