Vol. 6, Special Issue 4 (2018)
Biochemical evaluation of mineral profile and ascorbic acid content in various varieties of ripened mango (Mangifera indica L.) fruits
Author(s): Siya Ram and RP Singh
Abstract: The present investigation was conducted in four varieties of mango fruits namely Dashehari, Langra, Chausa and Safeda during 2008-09 and 2009-10. All the varieties of mango were collected from orchard of Devgaon, Faizabad (U.P.) to study the mineral profile and ascorbic acid content of mango fruits at 30 days, 60 days and 90 days after fruit setting. Mineral makeup was evaluated for important mineral content i.e. Ca, Mg, K, P, Fe and S. The result showed high variation among the mineral makeup and ascorbic acid content of ripened mango fruits. Highest amount of Ca, Mg, K, P, Fe and S content were noticed in Safeda (0.142%), Dashehari (0.254%), Dashehari (146.01 ppm), Safeda (0.022%), Safeda (0.673%) and Safeda (0.052%) respectively while lowest content were found in Chausa (0.138%), Chausa (0.189%), Chausa (108.66 ppm), Chausa (0.019%), Langra (0.622%) and Chausa (0.032%) respectively during ripened state in 2008-09. In 2009-10, the highest such mineral content were recorded in Langra (0.136%), Chausa (0.344%), Safeda (117.89 ppm), Dashehari (0.022%), Safeda (0.682%) and Safeda (0.038%) respectively, whereas lowest amount were observed in Safeda (0.128%), Dashehari (0.165%), Dashehari (78.96 ppm), Langra (0.017%), Dashehari (0.058%) and Dashehari (0.35%) in ripened fruits. Ascorbic acid content in mango fruits at different stages was observed between 13.37-26.33 mg/100g in 2008-09 and 14.67-27.33 mg/100g in 2009-10.
Pages: 69-71 | 809 Views 57 Downloads
How to cite this article:
Siya Ram and RP Singh. Biochemical evaluation of mineral profile and ascorbic acid content in various varieties of ripened mango (Mangifera indica L.) fruits. International Journal of Chemical Studies. 2018; 6(4): 69-71.