Acid-sugar balance in mango (Mangifera indica Lin).
Sarker S. C., Muhsi A. A. A., Choudhury S. H.
Author Affiliation: Bangladesh Agricultural University, Mymensingh, Bangladesh.
Bangladesh Horticulture 7 : 30-35
Abstract : Three mango cvs, Fazli, Gopalbhog and a local cv., were analysed at 6 stages from fruit setting to ripening for total acid, tartaric acid, citric acid, total sugar and starch content. Correlation coefficients between the various constituents are tabulated. Tartaric acid content was negatively correlated with sugar content during the early stages of ripening but in the later stages citric acid was thought to be more important in the process of sugar synthesis.