Effect of the maturation index on the kinetic of ethyl fermentation of juice from the mango cultivar "boko" pulp.
Diakabana P., Kobawila S. C., Massengo V., Louembé D.
Author Affiliation: Centre de Recherche et d'Initiation des Projets de Technologie, Délégation Générale à la Recherche Scientifique et Technologique, BP: 2499, Brazzaville, Congo.
Cameroon Journal of Experimental Biology 9 : 1-8
Abstract : The fruit of the mango boko presents physical and organoleptic characteristics very special compared to other mangoes produced in Congo. The mass of this fruit is 390 g on average and very close to those of lippens and broagt varieties, but its pulp yield (67% of the mass of fruit) is much higher. Its width (107, 94±20,09 mm) and thickness (72, 27±5,35 mm) are fairly regular, but the sphericity index (0, 88±0, 52) is very varied. The various physicochemical characteristics of mango boko fruit depend on the degree of physiological maturity assessed from the maturation index ? (from ?1=18.22 to ?3=83.5). The over-ripening of this fruit occurs when the value of the maturation index was higher (?3=83.5) and corresponds to a decrease pronounced of degree of acidity of 72.6%, a significant decrease in water content (from 83.98% to 81.18% of water), but a considerable increase in sugar content (from 10° Brix to 19° Brix). The low acidity (2 g of H2SO4/l) of over-ripened mango pulp is responsible for the incomplete fermentation of juice tested. To improve the hourly productivity in ethanol from juice of ripened mango pulp, it would be necessary to acidify indirectly by providing a portion of mango pulp less mature.