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Tanzania Journal of Science

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Physico-Chemical Characteristics of Storage-Ripened Mango (Mangifera indica L.) Fruits Varieties of Eastern Tanzania

OC Othman, GP Mbogo

Abstract


Two mango (Mangifera indica L.) fruit varieties, Dodo and Viringe, from two localities of Eastern Tanzania, (Muheza in Tanga and Ifakara in Morogoro), were harvested as mature green fruits during early, mid and late season and allowed to ripen while stored at room temperature. The fruits were analyzed for their proximate composition (ash, titratable acidity, crude fat, crude fibre, moisture), reducing and total sugars content, ascorbic acid and total soluble solids content, concentration of four macro elements (Ca, Mg, K, Na) and seven heavy metals (Al, Cd, Cu, Fe, Mn, Pb, Zn). The results showed that the mango fruits had high moisture content (>65%), moderate acidity (0.20 - 1.30% c.a.), low crude fat content (0.20 g/100 g-fw), low crude fibre content (0.85 g/100 g-fw), low ash content of 0.55 g/100 g-fw, high reducing sugars amounts (10.5 – 21.3%), high total sugars content (10.5 – 21.3%), high soluble solids content (14.2 – 26.5%) and high ascorbic acid content (15.8-25.1%). Potassium was the major macro element present (209.5 mg/100 g-fw). Heavy metal concentrations in the fruits were very low indicating insignificant pollution of the fruits. Moisture, reducing sugars, total sugars, and soluble solids content in the mango fruits increased within the season and with ripening storage. The ascorbic acid and titratable acidity content increased as the season progressed but decreased during the storage ripening period. Minimal seasonal changes were observed for ash, crude fat and crude fibre contents of the fruits.

Tanz. J. Sci. Vol 35, 2009, 57-65



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