Abstract
As part of an effort to solve the problem of post harvest losses of fruits, physicochemical characteristics of four mango varieties (Palmer, Améliorée, Mango and Keitt) were determined at two ripening stages. Their suitability for jam processing was also evaluated based on viscosity measurements. The pulps of pre-ripe mangoes were highly acidic (pH: 3.50 – 3.85), rich in starch (4.4 – 11.1 % w/w) as well as in dry matter. They contained less soluble sugars (4.04 – 7.56 g/100 g) and recorded lower viscosity values than those of the ripe mangoes. The pre-ripe Palmer and Améliorée mango varieties had high dry matter content, while the Mango and Améliorée varieties had higher soluble sugars contents. Due to their higher starch contents, all the jams prepared with pre-ripe mangoes were more viscous than the ripe mango preparations. Ripe Palmer and Améliorée varieties were the best for jam processing, based on their viscosity values. These results could help to improve the quality of mango jams. Key words: Mango, proximate analysis, ripening stage, jam processing.
Highlights
Of the over 1,000 varieties of mango (Mangifera indica) existing in the world (Morton, 1987; Brossard, 1997), about 48 have been identified in Cameroon (IRAD, 1991)
Over 20% of this national production, which is mature for consumption only between the months of April and July, is lost mostly due to the high perishability of ripe mango fruits (Temple, 1999) and, to a lesser extent, to overloading of tree branches before total ripening of fruits
The physico-chemical characteristics of fruits and the technological qualities of the products processed thereof vary with the variety of mango as some are more suitable than others for specific applications (Doreyappa and Ramanjaneya, 1995; Mercadante and Rodriguez, 1998)
Summary
Of the over 1,000 varieties of mango (Mangifera indica) existing in the world (Morton, 1987; Brossard, 1997), about 48 have been identified in Cameroon (IRAD, 1991). The feasibility of processing mango fruits into juice, jam or dried products has been demonstrated (Jiokap-Nono et al, 2001), This can ensure consumption of the fruits all-year round and good recovery of some important bioconstituents like vitamin A whose lack constitute a public health problem in Cameroon (Sibetcheu et al, 1999). The physico-chemical characteristics of fruits and the technological qualities of the products processed thereof vary with the variety of mango as some are more suitable than others for specific applications (Doreyappa and Ramanjaneya, 1995; Mercadante and Rodriguez, 1998). This study was initiated to assess the suitability of different mango varieties for this product and to establish the relationship between fruit ripening on both its quality and that of the jam processed thereof
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