Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (<i>Mangifera indica</i>) Varieties
- 1 Pôle Agroalimentaire Régional de Martinique (P. A. R. M.), Lamentin, Martinique (F.W.I.), France
- 2 Pôle Agroalimentaire Régional de Martinique (P. A. R. M.), Lamentin, Martinique (F.W.I.), France
- 3 Pôle Agroalimentaire Régional de Martinique (P. A. R. M.), Lamentin, Martinique (F.W.I.), France
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.
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