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Journal of Biological Sciences
  Year: 2001 | Volume: 1 | Issue: 11 | Page No.: 1101-1102
DOI: 10.3923/jbs.2001.1101.1102
 
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Physio-Morphological and Compositional Variation in Ripe Fruit of Three Mango Varieties

Hossain, M. M. , M.A. Haque , M. A. Rahim and M. H. Rahman

Abstract:
Three varieties of mango were selected to find out the physio-morphological and chemical compositional differences in the fruits. Amrapali possessed highest pulp with skin (87.12%) and lowest stone (11.88%) but the fresh fruit weight was minimum (221.33 g). The variety of Bishawanath had the highest fresh weight (256.0 g) and stone (18.67%) and lowest in pulp with skin (81.33%), pulp stone ratio (4.4:1) and keeping quality (8.75 days). Keeping quality was maximum in Amrapali (12.5 days). Total sugar (26.85%), TSS (23.50%) and pH of pulp (6.0) were maximum in Amrapali, but Bishawanath showed maximum titratable acidity (0.87%) and Vitamin C (14.20 mg/100 g).So, Amrapali was superior in respect of all characters to other varieties.
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How to cite this article:

Hossain, M. M. , M.A. Haque , M. A. Rahim and M. H. Rahman , 2001. Physio-Morphological and Compositional Variation in Ripe Fruit of Three Mango Varieties. Journal of Biological Sciences, 1: 1101-1102.

DOI: 10.3923/jbs.2001.1101.1102

URL: https://scialert.net/abstract/?doi=jbs.2001.1101.1102

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