Abstract
Mango is an important tropical fruit. During harvesting of the fruit, sap oozes out at the abscission zone, which is separable into an aqueous phase (AP) and a non-aqueous phase (NAP). The sap from different Indian mango varieties was tested against different fungi and bacteria to evaluate its anti-microbial activity. Fusarium moniliforme was found to be the most resistant and Penicillium spp. the most sensitive to the NAP of sap. Likewise, the NAP of sap was least effective against Escherichia coli while Bacillus cereus was most sensitive to it. The AP of sap did not show antimicrobial activity even at higher concentrations. The most effective anti-fungal activity was exhibited by mango sap from the Mallika variety, whereas sap from different varieties showed variable anti-bacterial activity. Mango sap has a typical raw mango aroma. This combined with its anti-microbial properties may make it suitable for use as a preservative and a flavoring agent in food.
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