Effect of various factors on the vitamin C (ascorbic acid) content of some mango varieties grown in Rajshahi region.
Gofur M. A., Shafique M. Z., Helali O. H., Ibrahim M., Rahman M. M., Hakim A.
Author Affiliation: Fruit Processing and Preservation Division, BCSIR Laboratories, Rajshahi 6206, Bangladesh.
Bangladesh Journal of Scientific and Industrial Research 29 : 163-171
Abstract : The effects of developmental stage and storage temperature on the ascorbic acid content of fruits of 3 mango cultivars (Ashwini, Fazli and Langra) were investigated. The highest concentration of ascorbic acid (mg/100 g) was observed in fruits just after fruit set. The concentration of ascorbic acid decreased with fruit development. Twelve weeks after fruit set, Langra contained the most ascorbic acid (105 mg/100 g), followed by Ashwini and Fazli (65.7 and 17.3 mg/100 g, respectively). The ascorbic acid concentration of fruits harvested 7 weeks after fruit set changed little during 1 week of storage at cool temperatures (10-20°C), but decreased during 1 week of storage at room temperature (26-36°).