Mango cultivars evaluation for processing.
Donadio L. C.
Author Affiliation: Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Rodovia Carlos Tonanni, km 5, 14780-000 Jaboticabal, SP, Brazil.
: 137-140
Abstract : Twenty-one mango cultivars were evaluated for processing as slices in syrup, with the pulp around the seed being used to make mango marmalade. Two harvesting dates (in Dec.) and a maturation chamber were used in order to achieve a similar level of maturity in all cultivars. Physical and quality characteristics were measured before processing. The processing method was the same for all cultivars. Processing quality criteria included pulp and seed percentages and the yield and organoleptic properties of the processed product. The best cultivars for processing were Haden, Haden 2H, Glenn, Joe Welch and Torbet, which had very good organoleptic characteristics. Irwin, Santa Cruz, Florigan, Parvin, Smith and Zill were acceptable in terms of taste and texture but the final product yield was low. The remaining cultivars were not considered suitable for processing.