%0 Journal Article
%T Physicochemical, Nutritional, Organoleptic Characteristics and Food Applications of Four Mango (<i>Mangifera indica</i>) Varieties
%A Emy Njoh Ellong
%A Sandra Adenet
%A Katia Rochefort
%J Food and Nutrition Sciences
%P 242-253
%@ 2157-9458
%D 2015
%I Scientific Research Publishing
%R 10.4236/fns.2015.62025
%X Physicochemical characteristics of four varieties of mango (<i>Julie</i>, <i>Bassignac</i>, <i>Green</i> and <i>Moussache</i>) from Martinique (<I>F.W.I.</I>) were examined at three ripening stages. All ripening protocols studied showed an evolution in parameters between the harvesting and the expandable stage. Fruit and pulp firmness, starch and vitamin C contents decreased whereas pulp pH and carotenoids content increased. Only fruit size and polyphenols content were the same during the ripening. <i>Bassignac</i> and <i>Julie</i> varieties were richer in vitamin C, polyphenols and carotenoids. <i>Moussache</i> variety was the most energetic with important carbohydrates content. The <i>Green</i> variety differed significantly with a light-coloured pulp, low fruity odour and mango flavour, and a specific slightly sweet, very sour, bitter and astringent taste. <i>Moussache</i> and <i>Bassignac</i> varieties had a very sweet taste unlike the <i>Julie</i> variety with a specific slightly sweeter taste. Different processing methods were tested for each variety. Mangoes technological ability processing had been validated.
%K Mango
%K Ripening Stage
%K Physicochemical Characteristics
%K Nutritional Composition
%K Fruit Processing
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=54008