Changes in mineral composition of mango fruits during storage

Abstract

Changes in weight loss, firmness, moisture, dry weight, surface colour and minerals were studied at 5 stages of ripening in four cultivars of mango namely Alphonso, Bangapalli, Rasapuri and Totapuri. The weight loss during ripening ranged from 13.4 to 17.4%. The loss of green colour was accompanied by appearance of yellowish orange colour. At the ripe stage, ‘L’ values ranged from 44.7 to 67.9, ‘a’ and ‘b’ values ranged from 4.0 to 8.1 and 23.4 to 34.9 respectively. Moisture content decreased with an increase in dry weight of the fruits during ripening. Alphonos mango recorded the lowest Ca content in both pulp (8.2 mg) and peel (73.9 mg), lowest peel Na content (6.0 mg) and highest P (112.4 mg) and Fe contents (100.2 ppm) in the peel and K content in the pulp (828 mg). Bangapalli recorded the highest of (466 mg) in peel, Fe (99 ppm) in the pulp, K (986 mg) in the peel and lowest K of 598 mg and Na content of (5.6 mg) in the pulp. Rasapuri recorded the low contents of all the minerals. Calcium content in the peel and pulp were 245.9 mg and 9.4 mg. Fe content was the lowest (5.8 ppm) in the pulp and in the peel (3.5 ppm), highest Na content in the pulp (11.2 mg) and in the peel (12.6 mg). Totapuri showed the highest Ca-content of 13.3 mg in pulp, P content of 78.4 mg & the lowest peel K content of 676.7 mg. these changes have been correlated with the shelf life of the cultivars.