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Physio-chemical Characteristics of Seven Cultivars Mango (Mangifera indica

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 INTERNATIONAL JOURNAL OF BUSINESS, SOCIAL AND SCIENTIFIC RESEARCH
ISSN: 2309-7892 (Online), 2519-5530 (Print), Volume: 7, Issue: 4, Page: 01–08, June - December 2019
Review Paper

PHYSIO-CHEMICAL CHARACTERISTICS OF SEVEN CULTIVARS

MANGO (Mangifera indica L.) IN BANGLADESH
S. M. Yusuf Ali1, M. M. Hossain1, M. Zakaria1, M. A. Hoque1 and *M. Ahiduzzaman2,

[Citation: S. M. Yusuf Ali, M.M. Hossain, M. Zakaria, M.A. Hoque and M. Ahiduzzaman (2019). Physio-chemical Characteristics
of Seven Cultivars Mango (Mangifera indica L.) in Bangladesh. Int. J. Bus. Soc. Sci. Res. 7(4): 01–08. Retrieve from
http://www.ijbssr.com/currentissueview/14013329]

Received Date: 02/07/2018 Acceptance Date: 24/08/2019 Published Date: 24/08/2019

Abstract
The fruit characteristics of seven varieties mango cultivars grown at Chapai Nawabganj,
Rajshahi, Satkhira and Meherpur district were studied from March 2017- June 2019 fruiting
seasons. Seven locally cultivated important mango cultivars (Guti Amm, Khirsapat, Langra,
Harivanga,Fazli, Amropali and Ashwani) were selected. The experiments were arranged in
Complete Randomize Design (CRD) with three replications. Results showed that cultivars had
significant differences in physical characteristics fruit weight, pulp weight, seed weight, fruit
length, width, depth, diameter, edible non edible portion, moisture content, weight loss, dry
moisture content and the chemical characteristics was to evaluate TSS, pH, ascorbic acid, total
sugar, reducing and non reducing sugar, β- carotene of different types of mango fruits grown in
selected regions in the three seasons. The highest firmness peel was Guti amm 1.73N/cm2 and
pulp in Ashwina was, 0.50 N/cm2, respectively. The highest values of brightness (peel) of L-
value were in the range 49.93 to 61.94 & pulp were highest indicators of 84.63 followed by
81.21. The weight losses (%) highest decreases during storage from 3 to 9 days 2.11% to 5.55%
in Khirsapat. The highest and lowest magnitude of sugar contents (%) of seven cultivars mango
varieties were found to be in the range of 9.49 to 16.61 at harvest stage. The average TSS values
at 9DAS were found to be range by the 17.00 to 24.38. Vitamin C, titratable acidity contents
were decreasing but pH & reducing were increasing from harvesting to ripening stage . It
has also shown that at 9th day, higher amount of β-carotene content was recorded from the
Khirshapat 47.21 μgm/100g and lower 12.54 μ gm/100g Ashwina This study provided that the
Amropali, Khirsapat and Harivanga are superior to rest of the varieties of different mango
cultivars in Bangladesh which are irrespective of processing, preservation and nutritional content
as well as best.
Key words: Mango, Cultivars, Ripening, Phsico-chemical characteristics.
Introduction
Mango (Mangifera indica L.) is one of the choicest fruits in the world (Joshi et al., 2013). It belongs to
the family of Anacardiaceae, one of the most important species of the family and one of the most
preferential fruit crops of the tropical and subtropical regions of the world for human consumption
(Upadhyay et al., 1985). Due to its popularity and importance, Mango indica is often named “King of
fruits” for its luscious flavor, taste and high nutritive value. Its social and economic impact are most
relevant in developing and emerging countries, where mango is a high-valued component in diet, rich in
vitamins and minerals. Mangifera indica has been an important component of the Ayurvedic and
indigenous medical systems for over 4000 years (Joshi et al., 2013) Fruits of Mango indica may be used
to make juices, mango nectar, squash or flavoring as a major ingredient in ice cream and sorbets
(Mukherjee, 1997). In Bangladesh, it occupies an area of 37,830 hectares of land with an annual
production of 11,61,685 metric ton (MT) (BBS, 2016). Mango grows in almost all of Bangladesh but
commercial and good quality mangoes grown in the North-Western districts of the country. The leading
mango growing districts of the country are Rajshahi, Chapainawabgonj and greater Dinajpur. Mango is
seasonal cash crop of North-Western region of Bangladesh which dominates the economy of Rajshahi
and Chapainawabgonj district. Chapainawabgonj alone produces almost 1,52,285 MT of mangoes on
44,430 hectares of land (BBS, 2015). Kaniz et al. (2017) reported that number of people involved
50,000. 2nd most produced fruit 19.25% in Bangladesh. Contribution of Agriculture 16.33% to GDP
according to 2013-14 Years. Shirin (2013) started exporting since 2014, 800MT mainly in European
market in 2015.Mango ranks third among the tropical fruits grown in the world with a total production of
9.5 Lakh metric ton around seventy thousand hector land in Bangladesh (BBS,2015).Nutritionally mango
is very important because it contains appreciable quantity of vitamin A, vitamin C, total soluble sugars
and minerals which are readily available and easily assimilable in human body (Mukherjee,1997).
Mango has got a unique position among fruits grown in Bangladesh in respect of nutritional quality, taste
and consumer’s preference (Ahmad, 1985). But the physico-chemical characteristics of most of these
cultivars have not yet been studied. However, Mollah and Siddique et al. (1999) reported only sketchy

*Corresponding Author’s email: [email protected]

1
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
2
Department of Agro-processing, BSMRAU, Gazipur 1706, Banngladesh.
Physio-chemical Characteristics of Seven Mango Cultivars 2
information of some common mango cultivars. However, the processing characteristics of mango such as
different physical and chemical properties are not properly studied for the different varieties grown in
Bangladesh. The objectives of the research was to determine the processing characteristics of seven
different varieties of mango grown in Bangladesh for specifying the variety for a specific purpose such as
fresh consumption and industrial processing. The study was conducted to analyze the physio-chemical
properties of different mango cultivars grown in Bangladesh and to make a comparative among the
cultivars of mango suitable for fresh consumption and preparation of processed product.
Materials and Methods
Seven local cultivars Langra, Khirsapat, Fazli,Amropali, Aswini, Harivanga and Guti amm were selected
from the study area Rajshahi , Chapinababgong during the fruiting seasons of 2017-2019. Only the firm
and well-developed fruits of uniform size and maturity, free from pests and diseases, injuries, bruises and
blemishes were selected for the experiment. The experiment was carried out in the agro-processing
laboratory and Post harvest technology division, BARI, Joydebpur. For characterization of these cultivars
three replications of fruits were taken and for measurements and evaluations ten samples of fruits were
chosen randomly. Data were recorded to study their physical characters included fruit weight (gm), fruit
length(cm), fruit width (cm), peel weight (gm), seed weight (gm), edible portion, moisture content were
recorded. The chemical characters included TSS which measured by a hand refractometer, titratable
acidity, ascorbic acid, moisture content, pH, β-carotene, ascorbic acid and total sugars were estimated
following the methods of AOAC. Statistical analysis data were subjected to analysis of variance using
laid out in a SPSS design with three replication. The frequency of these characters grouped into different
classes and presented in the figures.
Analysis of Physical Characteristics
Results and discussion
The physical and chemical characteristics of mango such as: moisture content (%) , edible portion ( %)
,pH, firmness, overall acceptability, color and % of total soluble solid (TSS), total sugar, reducing sugar,
non-reducing sugar, vitamin C, titratable acidity were observed which were presented and discussed in
this chapter. The data were recorded at individual days after storage (DAS) on different characteristics of
physical and chemical properties of mango. These results are presented in Tables and Figures, and
possible interpretations were made as required.
Quantitative characteristics
Fruit Weight
Table 1 shows the weight of peel, seed, length, width, depth and seed of different types of mango fruits.
A random sample of 21 fruits of mango were examined for fruit mean the highest weight of Fazli
(646.67g) and lowest weight of Harivanga(247.33g). Fazli and Guti Amm had significantly higher
weight as compared to Harivanga, Khirsapat, Langra, Amropali and Aswina. From field trials Brown et
al. (1999) reported that cultivar Fazli had the highest fruit weight (545.0 g).
Table 1. Physical characteristics of the mango cultivars
Parameters/ Fazli Harivanga Khirsapat Langra Guti amm Amropali Aswina
varieties
Weight (g) 646.00±0.58a 247.33±0.88e 416.67±1.67c 296.67±1.20d 646.67±1.76a 417.67±1.20c 437.00±1.53b
Length (cm) 13.43±0.27ab 7.55±0.29c 7.60±0.04c 7.87±0.13c 13.62±0.26a 8.07±0.05c 12.52±0.11b
Width (cm) 6.45±0.03a 5.62±0.06c 5.56±0.05c 5.83±0.12bc 6.30±0.10ab 5.41±0.05c 6.44±0.17a
Depth (cm) 4.59±0.31a 3.76±0.14bc 3.40±0.08c 3.46±0.11c 4.20±0.17ab 3.50±0.17bc 4.20±0.07ab
Peel (g) 89.67±2.40ab 45.67±2.33d 70.67±1.67c 43.00±1.53d 84.67±1.76ab 93.00±1.53a 82.00±1.53b
Seed (g) 68.00±1.53b 32.33±1.45e 84.67±0.88a 52.00±1.53c 83.00±1.53a 37.67±0.88de 42.67±1.45d
Size of fruit
There was significant variation among the mango varieties in relation to fruit size (Table1). The fruit
length ranged from Guti Amm (13.62cm) to Harivanga (7.55cm). While width is ranged from Amropali
(5.41 cm) to Fazli (6.45cm). The depth is the highest of Fazli (4.59cm) to Khirsapat (3.40cm). During
studied that the seed content of higher was Khirsapat (84.67g) followed by Guti Amm (83.00g) and
lowest Harivanga (32.33g), respectively. According to Rajput and Pandey (1997) evaluated that
Amropali was superior to the other cultivars in respect of fruit size. Langra and Harivanga also produced
fruits of good size. The variation might be due to the location enjoying different types of environmental
conditions, year of production and out crossing among different varieties.
Edible portion and non-edible portion
Significant variation was also found in relation to edible and non-edible portion at different stages of
ripening of the selected varieties (Table 2). Edible portion was highest in Fazli (76.09%) followed by
Guti Amm (74.18%) and the lowest were found in Khirsapat (63.22%) which followed by Langra
(70.05%). Saha et al. (2001) reported an average edible portion from 72.9-84.2, 70.1-84.7, 60.0-70.0
and 65.6-73.9% in Ashwina, Fazli, Kuapahari and Mohanbhog respectively. Highly Significant variation
was also recorded in edible and non-edible portion in different stages of ripening.

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Ali et al. 3
Table 2: Edible and non-edible portion Table 3: Mechanical properties of studied mango fruits
Edible portion, Non edible Firmness N/cm2 Firmness N/cm2
Variety Variety (peel) (pulp)
% portion, %
Fazli 76.09±0.50a 25.11±0.26d Fazli 1.57±0.03abc 0.44±0.04ab
Harivanga 71.95±0.62c 30.38±0.85b Harivanga 1.58±0.01ab 0.37 ± 0.01ab
Khirsapat 63.22±0.40e 35.11±0.48a Khirsapat 1.51±0.03abc 0.35±0.07ab
Langra 70.05±0.53d 31.28±0.36b Langra 0.43±0.02d 0.22±0.01b
Guti amm 74.18±0.43b 27.15±0.45cd Guti amm 1.73±0.10a 0.44±0.03ab
Amropali 69.03±0.55d 30.96±0.98b Amropali 1.16±0.07c 0.24±0.02b
Aswina 72.18±0.43c 29.15±0.46bc Ashwina 1.27±0. 16bc 0.50±0.09a
Mechanical Properties (Firmness)
It was found Table 3 that the highest firmness values are (peel) Guti Amm (1.73) N/cm2 followed by
Harivanga (1.58) N/cm2 where the lowest values of Langra are (0.43) N/cm2. The highest value of pulp
Ashwina is (0.50) N/cm2 followed by Fazli (0.44) N/cm2. The lowest value of pulp is (0.22) N/cm2 of
Langra, respectively. The values obtained in the present study agree with those reported by Kader (2008),
who reported firmness values of 2.34–3.14 N for ripe mango fruits.
Color Attributes of different mango cultivars
Lightness (L), redness (a) and yellowness (b)
Table 4 showed that the values of redness (a*) ranges (pulp) are 2.39 to11.01 where the yellowness(b*) are
pulp 30.52 to 61.79. L-value (pulp) are in the range from (Fazli) 61.80 to Ashwina for 84.63. The L values
of of pulp are indicators of browning during fruit processing as a result of contact between oxygen and
polyphenoloxidase-substrates found in the mango pulp (Saha et al., 2001). The strongest color intensity
(chroma and ΔE) were the highest Guti amm (pulp) followed by Amropali. The Chroma ( peel) are the
lowest Guti amm followed by Fazli where the Hueº are the highest (pulp) Fazli 89.02 followed by 85.92
and the lowest (pulp) 67.21 ranges to 78.33 of Aswina and Khirsapat, respectively.
Changes in Skin color
Stage of harvesting greatly influenced the development of skin color of the fruits of Khirsapat,
Harivanga, Langra, Fazli, Guti and other varieties. All of these varieties demonstrated their original green
color at the initial stage and at all the stages of harvesting (Table 5). After 3 days of harvest Khirsapat
developed a trace of yellow color both at 3 day after storage and 6 day after storage. But it retained more
green than yellow color at 6th and 9th day after storage. Amropali remained green at 3, 6 and 9 th days
while it produces a trace of yellow color both at 6 and 9th days during the period mentioned above.
During the same period, both Langra and Fazli demonstrated trace of yellow color at all the stages of
harvesting (Table 5).After 9th days of storage, Harivanga exhibited yellowish green color at 3, 6 and 9 th
days; but it developed greenish yellow color at 9 th days (Table 5). Fruits of khirsapat demonstrated a
trace of yellow color. On the contrary, Langra developed trace of yellow color on the skin at 3 day after
storage. It retained yellow color was observed on the skin at 9 th days (Table 5). In case of Fazli, fruits had
yellowish green color at all the stages of harvesting except at 9 days at 3 days.
Table 4: Color parameters of studied mango fruits
Colour parameters Chroma ΔE Hueº
Variety
position L* a* b* C=(a2+b2)1/2 =(a2+L2+b2)1/2 tan-1(b/a)
peel 47.74±0.21d -8.92 17.13±0.47e 13.88±0.07d 49.09±0.20d -61.44
Fazli
pulp 61.80±0.15f 4.56±0.02f 30.52±0.06f 30.77±0.19e 68.54±0.29f 89.02
peel 42.90±0.21f -3.05 30.77±0.19a 30.60±0.22a 52.63±0.58c -84.27
Harivanga
pulp 64.97±0.09ef 11.01±0.01a 36.91±0.15d 38.60±0.22d 75.42±0.30e 73.25
peel 48.79±0.16c -3.07 23.14±0.18d 22.87±0.09c 53.51±0.29c -82.37
Khirsapat
pulp 70.87±0.12cd 9.68±0.16b 39.62±0.20c 42.00±1.29c 81.63±0.19d 76.44
peel 61.94±0.05a -5.24 26.62±0.20c 26.52±0.29b 67.28±0.26a 78.83
Langra
pulp 72.11±3.45cd 2.39±0.07e 32.09±0.11e 32.40±0.18e 75.82±0.13e 85.95
peel 45.56±0.25e -10.83 14.91±0.09f 10.06±0.07e 46.37±0.32e -53.67
Guti amm
pulp 81.21±0.12ab 9.61±0.21b 61.79±0.15a 62.77±0.13a 98.64±0.19a 81.46
Amropal peel 49.93±0.12b -11.74 29.08±0.22b 26.67±0.23b 56.67±0.24b -67.78
pulp 75.56±3.59bc 7.56±0.24c 54.66±0.29b 54.77±0.13b 87.66±0.17c 82.43
peel 39.04±0.25g -6.38 15.66±0.24f 13.99±0.12d 41.43±0.23f 67.21
Aswina
pulp 84.63±0.19a 5.56±0.05d 37.03±0.09d 37.69±0.21d 92.52±0.24b 81.55

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Physio-chemical Characteristics of Seven Mango Cultivars 4
Table 5. Changes in skin color of seven mango varieties at Chapinababgonj during storage period at
ambient condition as influenced by stages of harvesting
SL Mango Shelf life
no. varieties 0-3 days after storage 6 days after storage 9 days after storage

1. Amropali

2. Harivanga

3. Langra

4. Khirsapat

5. Guti amm

6. Fazli

7. Ashwina

% Moisture content
Fig. 2 showed that the highest moisture content was recorded in Ashwina followed by Fazli and the
lowest in Ampropali followed by Harivanga (Fig.2). It was also shown that significant differences for
moisture contents in fruit pulp among mango cultivars. Cv. Ashwina contained the highest (87.45%)
moisture contents while the lowest moisture contents Amropali (81.09%) were recorded in Langra and
Harivanga. Islam et al. (2016) reported different results the moisture content of 82.95%,.87 18.13%,
81.90 and 80.19% BAU Aam-1, BAU Aam-6 BAU Aam-7 BAU Aam-8, respectively at the ripening
stages which results are almost same in the study values ranges77.67% to 83.27%.

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Ali et al. 5

3DAS 6DAS 9DAS

100

Moisture content %
80
60
40
20
0
Fazli Harivanga Khirsapat Langra Guti amm Amropali Aswina
Mango varieties

Fig.1: % Moisture content during day after storage of different varieties

Analysis of Chemical Characteristics
Vitamin C (mg/100g)
The results on vitamin C content of the fruits are presented in table 3. The values ranged from 3 days
24.11 to 58.80 mg/100g. After 9 days the ranges 19.57 to 36.18 mg/100g. The Vitamin C content in the
mango fruits decreased significantly during the ripening storage period, an observation also reported by
Mamiro et al. (2007).
Table 6. Changes in Vitamin C (mg/100g) during storage at room temperature
Variety Days after storage
After 3 days After 6 days After 9 days
Fazli 33.22±0.59c 30.45±0.39e 23.34±0.41c
Harivanga 31.03±0.45cd 27.34±0.40e 23.96±0.15c
Khirsapat 24.11±0.39d 22.20±1.09f 19.57±0.39d
Langra 58.80±1.05a 45.92±0.74a 29.85±1.46a
Guti amm 51.52±3.22b 33.74±0.61c 24.54±0.38e
Amropali 37.25±1.06bc 30.85±0.49cd 20.57±0.77b
Aswina 57.15±0.78b 50.62±0.31b 36.18±0.20c
Titratable Acidity%
There was significant variation in titratable acidity among the seven varieties. The maximum value of
this attribute was observed in 3 DAS and the minimum in 9 DAS (Fig.4). At ripe stage, progressive
decline in total titratable acidity was also noted as the fruits were harvested at optimum maturity. At
harvest, it exhibited the maximum value in Ashwina and the minimum in Amropali (Fig.4).At the ripe
stage, total titratable acidity showed the highest value in Ashwina and the least in Harivanga, Langra and
Khirsapat. However, total titratable acidity in Khirasapat and Fazli were statistically identical at this
stage (Fig.4). Several authors reported reduced acidity during ripening and storage (Absar et al., 1993
and Shahjahan et al., 1997).

Changes of Titratable Acidity% during storage

Fazli Harivanga Khirsapat Langra
0.8
Titratable acidity, %

0.6
0.4
0.2
0
0 0.5 1 1.5 2 2.5 3 3.5
DAS

Fig. 2 Changes in Titratable acidity during storage at room temperature as influenced by seven varieties

Total Soluble Solid (TSS)%

Figure 5 showed total soluble solids in fruit pulp of the seven mango cultivars. Total soluble solids
were varied significantly according to mango cvs .The maximum TSS contents at 3 DAS were
detected in the pulp of mango cv. Harivanga (15.89)%) followed by cv. Khirsapat (15.11)% and the
lowest content of total soluble solids Ashina (9.41)%.Total Soluble Solid (Brix %) content highly

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Physio-chemical Characteristics of Seven Mango Cultivars 6
statistically significant variation was observed in TSS content between two varieties ( Ashina &
Amropali) at different days after storage. Table 7 showed the ripening stage higher (24.38)% TSS
quantity was noted from the Khirshapat and lower (17.00)% was noted from the Amropali Higher
percentage of TSS during storage in the mango was reported by Absar et al. (1993) reported that TSS was
increased with maturity of mango fruit.
Table 7. Changes in Total Soluble Solid (TSS) during storage at room temperature as influenced by
seven varieties
Days after storage (TSS)
Variety
After 3 days After 6 days After 9 days
Fazli 11.39±0.23c 13.55±0.33e 17.49±0.28d
Harivanga 15.89±0.13a 19.18±0.62a 24.38±0.09a
Khirsapat 15.11±0.40a 18.15±0.28b 22.88±0.17b
Langra 13.21±0.23b 16.35±0.39c 19.33±0.25c
Guti amm 11.55±0.39c 13.47±0.35e 18.17±0.13e
Amropali 10.74±0.54c 13.26±0.73d 16.67±0.20f
Ashwina 9.41±0.66d 10.84±0.26f 17.00±0.29c
pH
The pH varied significantly and was the highest Harivanga in the fruit pulp after 3 DAS (3.33) followed
by Langra (3.24)% in table 6. The lowest pulp pH was observed in Guti amm (2.32). Table 8 showed
that all varieties are gradually increases during storage. At 9 days the highest pH ranges from 3.59 to
4.63. According to Kumar and Singh (1993) reported that pH of mango rose steadily during ripening and
reached the maximum at over ripe stage. The combined effect of varieties and stages of ripening in
relation to pulp pH was non-significant. This result was agreement with the findings values.
Table 8: Changes in pH during storage at room temperature as influenced by seven varieties
Variety Days after storage (pH)
After 3 days After 6 days After 9 days
Fazli 3.14±0.04ab 3.61±0.05b 3.99±0.07bc
Harivanga 3.33±0.06a 4.04±0.04a 4.63±0.15a
Khirsapat 2.95±0.10b 3.23±0.11c 3.95±0.12bc
Langra 3.24±0.07b 3.51±0.19bc 4.26±0.10ab
Guti amm 2.32±0.01ab 3.39±0.06bc 3.85±0.15bc
Amropali 2.90±0.07b 3.16±0.03c 3.59±0.09c
Aswina 2.46±0.08b 3.17±0.04c 3.75±0.15bc
Reducing Sugar %
Reducing sugar content in the mango fruits was found to be influenced markedly by variety and stages of
harvesting and their interaction in the present study. Storage period of harvest exhibited highly
significant differences in the respect of reducing sugar at all the stages of ripening (Table 9). The percent
reducing sugars content in the mangoes ranged from 3.37% to 6.59 % (Table 9) at the ripening stages.
Similar results were also reported by Mondal et al.
(1998). Varieties and stages of harvesting showed highly significant interaction effects during storage
and ripening. The gradual increase in reducing sugar content as found in the present study is also
supported by Mondal et al. (1998) and Joshi et al. (2013).
Table 9: Changes in RS during storage at room temperature as influenced by seven varieties
Days after storage (RS)
Variety
After 3 days After 6 days After 9 days
Fazli 2.66±0.16b 3.07±0.08c 3.93±0.09bc
Harivanga 3.26±0.09a 4.74±0.20a 6.02±0.05a
Khirsapat 3.33±0.07a 4.09±0.12b 5.70±0.14a
Langra 3.21±0.04a 3.91±0.10b 4.35±0.07b
Guti amm 2.71±0.09b 2.99±0.23c 3.37±0.13c
Amropali 3.46±0.09a 3.96±0.10b 6.59±0.24c
Aswina 2.40±0.06b 2.77±0.08c 4.31±0.13b
Total Sugar %
Total sugar content in mango fruits was significantly influenced by stages of harvest and storage (Table
10). It gradually increased from harvest to ripe stage and then slightly decreased at the last edible stage. It
was the minimum in fruits harvested first, gradually increased with the delay in harvest and was the
maximum in last harvest. Similar results have been reported by Shyamalamma et al. (1995) in ripe
'Mallika' mangoes. The mango varieties exhibited significant differences in total sugar content at all
stages of storage. The highest total sugar content was recorded in Harivanga (16.61)% and the lowest in

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Ali et al. 7
Guti Amm (9.57)% at ripe stage. ). According to M. S. Islam et al. ( 2016) have been observed that the
highest total sugar content (18.50%) was observed in cv. BAU Aam-6 at ripening stage-5 while the
lowest (6.42%) in cv. BAU Aam-1 at ripening stage-1. The results revealed that total sugar sharply
reached the maximum level at full ripe stage and then fall down slightly at the last edible stage in all the
varieties.
Table 10: Changes in TS during storage at room temperature as influenced by seven varieties
Variety Days after storage (TS)
After 3 days After 6 days After 9 days
Fazli 6.29±0.24bc 7.53±0.26e 10.49±0.37de
Harivanga 10.82±0.89a 14.25±0.17a 16.61±0.08a
Khirsapat 10.19±0.61a 12.28±0.24b 14.99±0.07b
Langra 9.11±0.13a 10.24±0.07c 12.08±0.09c
Guti amm 7.220.06b 8.84±0.21d 9.57±0.23e
Amropali 9.15±0.10a 10.08±0.05c 11.70±0.36c
Aswina 5.30±0.37c 7.44±0.28e 11.49±0.52cd
β-carotene content (μ gm/100g)
The variation between the varieties means demonstrated highly significant in respect of β- carotene
content (μ gm/100g) at different days after storage. At all the days, it revealed that the Khirshapat was
observed to be much better than the others cultivar in receiving of β- carotene content (μ gm/100g). At
9th day, β- carotene content (μ gm/100g) was recorded from the Khirshapat (47.21) μ gm/100g and lower
(12.54) μ gm/100g amount was recorded from the Ashwina. Fig.3 has been shown that the minimum
after harvest and was maximum at last edible stage. Minimum β-carotene was recorded in the fruits are
Fazli, Ashwina and Guti Amm such as (19.20), (23.71) and (29.44) μ gm/100g, respectively at the ripen
in stages (9th DAS). The findings of the study conformed to those of Absar et al. (1993). Significant
variations in β-carotene content were observed among the mango varieties.
Changes of β- carotin, μg/100g

After 3 days After 6 days After 9 days

β-carotin,μg/100g

100

50

0
Fazli Harivanga Khirsapat Langra Guti amm Amropali Aswina
Mango varieties

Fig. 3: Changes in β-carotene during storage at room temperature as influenced by seven varieties
Conclusion
The present research was conducted on the aspect of physical and chemical changes of different
cultivars, Guti amm Amropali, Khirsapat, Harivanga Langra Fazli and Ashwina through various
experimental analysis. From the analysis it was found that the moisture content, titratable acidity, Vit-C
were decreased during storage and the properties such as edible portion, pH, TSS, total sugar, reducing
sugar and β-carotene were increased during storage. Although the fruit weight of Amropali and Khirsapat
were not so high but considering other desirable characters, especially the taste of fruits, these two
cultivars could also be considered as good cultivars. So, it is indicated that Amropali & Khirsapat are the
most preferred mango fruit for fresh consumption and preferred for the product preparation processing in
industries.
Acknowledgement
The authors would like to greatly acknowledged the financial assistance from Research Management
Committee (RMC) for this research endowment fund of Bangabandhu Sheikh Mujibur Rahman
Agricultural University, Bangladesh.
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