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Fruits are very important part of healthy and nutritious food in our lives.
And among the fruits Mangoes are always preferred due to its
- nutritive value,
- great taste
- Various ways by which it can be consumed. Here is the general nutrition content of mango fruit.
|Nutrient proximate||Unit||Value per 100 gm of edible portion||Sample count|
|Total lipid (fat)||gm||.27||47|
As seen above mango is high on its nutrition value but we must know that irrespective of similar genetic characteristic, cultivation practices, and harvesting process, this highly favoured fruit shows variation in fruit quality, flavour and texture with respect to locality.
This variation in composition of fruit can be because of environmental factors such as units of heat received, humidity, soil quality etc. That is why people prefer geo tagged mangoes nowadays.
Apart of harvesting, ripening is also an essential part in mango’s journey in being “the mango”.
Mango ripening is a complex process which involves
- Mango softening,
- Generation of aroma volatiles,
- conversion of organic acids into sugars,
- chloroplast degradation and
- Chloroplast synthesis.
- For mangoes being a climacteric fruit, ethylene plays an important role in ripening process. Because aroma volatiles are crucial component in flavour of a mango, chemical treatment for ripening affects its skin, pulp and aroma composition. So being hazardous for our health chemical ripening degrade mango quality and also its nutrition value.