University of zakho Faculty of science Department of biology Mango Prepared by: Supervisor: Dr. Fared Khalid Dr. Fala
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University of zakho Faculty of science Department of biology
Mango
Prepared by:
Supervisor: Dr. Fared Khalid Dr. Falah Salih
Amal Ahmad Batal Bawar Sabir Osman Diler Salih Ibrahim Esraa Karavan Salih Sara Sdiq Muhamad
2018 Dec
List of Content:
Introduction………………………………….……... 3 History………………………………….…………… 4 Description of Mango……………………….…...... 5 The Tree……………………………….…………… 5 Flowers……………………………….………......... 6 The Fruit……………………………………….…… 7 Flavor……………………………….………………. 7 Nutrition………………………………….…………. 8 Types of Mango………………………………........ 9 References……………….................................... 10
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Introduction The Mango is one of the oldest cultivated fruit crops, having been grown in India for at least 4000 years. Mango is the most important fruit crop of Asia and its annual production is exceeded worldwide only by Musa, citrus, grapes and apples. The last decade has seen a rapid growth of mango production, mainly due to expansion into new growing regions but also to the adoption of modern field practices and cultivars. A wide range of fresh, mango cultivars are now consumed worldwide and are available year round. The Mango: Botany, Production and Uses, published in 1997, represented the first comprehensive examination of all aspects of modern mango production and research. Developing upon the successful first edition, this book incorporates a discussion of significant advances in mango research that have contributed to improved production and will be highly relevant for researchers and growers alike.
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Mango history Mangos orginated in Southeast Asia and India, where references to the fruit are documented in Hindu writings dating back to 4000 B.C. Buddhist monks cultivated the fruit and in fact, the mango is considered to be a sacred fruit in the region because is is said that Buddha himself meditated under a mango tree. The mango belongs to the same family as the cashew and pistachio nut. Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D. Mangos sold in the U.S. are grown near the equator in countries like. Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti. Mangos have been grown in the U.S. for a little more than a century, but commercial, large-scale production here is limited. Because mangos need a tropical climate to flourish only Florida, California, Hawaii, and Puerto Rico grow mangos. The United States Territory of Puerto Rico has been producing mangos commercially for the last 30 years. Currently about 4,000 acres of mangos are being cultivated for export, but the majority of this crop goes to Europe rather than the mainland United States.
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Description of Mango
The tree •
The mango tree is believed to have evolved as a canopy layer or emergent species of the tropical rainforest of South and South-east Asia (Kaur )
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1980; Bompard, Chapter 2, this volume). Mature trees can attain a height of 40 m or more, and can survive for several hundred years. Mango trees that have been domesticated by selection from openly pollinated seedling popu-lations show variation in tree architecture (i.e. shape and size). The tree is an arborescent evergreen. Leaves are simple and alternate, with petioles that range in length from 1 to 12.5 cm. Leaf morphology is highly variable, de-pending on the cultivar: leaves can be lanceolate, oblong, ovate and interme-diate types involving these forms. Leaf length ranges from 12 to 38 cm and width can be between 2–13 cm. Young leaves are copper-coloured, changing gradually to light and then dark green with age. The leaves are spirally arranged in whorls and are produced in flushes. The canopy is normally oval, elongated or dome shaped. The juvenile period of seedling trees can range from 3 to 7 years. The root system consists of a long, vigorous taproot and abundant surface feeder roots.
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Flowers Mango flowers are borne on terminal pyramidal panicles, and are glabrous or pubescent; the inflorescence is rigid and erect, up to 30 cm long, and is widely branched, usually tertiary, although the final branch is always cymose. The inflorescence is usually densely flowered with hundreds of small flow-ers, which are 5–10 mm in diameter. The flowers are either monoecious or polygamous, and both monoecious and polygamous flowers are borne within a single inflorescence (Plate 1). The pistil aborts in male flowers. The ratio of monoecious to polygamous flowers is strongly influenced by environmental and cultural factors. The flowers have four or five sepals and petals that are ovate to ovoid to lanceolate and also thinly pubescent. The floral disc also is four- or five-lobed, fleshy and large and located above the base of the petals. There are five large, fleshy stamens, only one or two of them being fertile; the remaining stamens are sterile staminodes that are sur-mounted by a small gland. In addition, two or three smaller filaments arise from the lobes of the nectaries. The stamens are central. The ovule is anatro-pous and pendulous. It is believed that the flowers are cross-pollinated by flies.
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The fruit The mango fruit is a large, fleshy drupe, containing an edible mesocarp of varying thickness. The mesocarp is resinous and highly variable with respect to shape, size, colour, presence of fibre and flavour. The flavour ranges from turpentine to sweet. The exocarp is thick and glandular. There is a character-istic beak that develops laterally on the proximal end of the fruit. A sinus is always present above the beak. Fruit shape varies, including elongate, oblong and ovate or intermediate forms involving two of these shapes. Fruit length can range from 2.5 to > 30 cm, depending on the cultivar. The endo-carp is woody, thick and fibrous; the fibres in the mesocarp arise from the endocarp.
Flavor Flavour of the mango mesocarp is a function of carbohydrates, organic acids, lactones, monoterpene hydrocarbons and fatty acids (Mitra and Baldwin, 1997). During fruit maturation, starch that accumulates in the chloroplasts is hydrolysed to sucrose, glucose and fructose (Medlicott et al 1986; Selvaraj et al) 1989; (S. Kumar et al) 1994); sucrose is present in slightly higher concen-trations than either fructose or glucose. Organic acid content decreases during ripening (Krishnamurthy and Subramanyam, 1970). The dominant organic acid is citric acid, but glycolic acid, malic acid, tartaric acid and oxalic acids are also present (Sarker and Muhsi, 1981; Medlicott and Thompson, 1985). The peach-like flavour of mangoes is attributed to the presence of lac-tones (Lakshminarayana, 1980) Wilson et al).
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Nutrition Mango fruit contain amino acids, carbohydrates, fatty acids, minerals, organic acids, proteins and vitamins. During the ripening process, the fruit are ini-tially acidic, astringent and rich in ascorbic acid (vitamin C). Ripe mangoes contain moderate levels of vitamin C, but are fairly rich in provitamin A and vitamins B1 and B2 . Perry and Zilva (1932) determined the vitamin A, C and D content of the fruit of three Indian mango cultivars, and found that the pulp of mangoes is a concentrated source of vitamin C. The pulp of mango fruit contains as much vitamin A as butter, although vitamin D is not present in a significant quantity. Fruit acidity is primarily due to the presence of malic and citric acids. In addition, oxalic, malonic, succinic, pyruvic, adipic, galac-turonic, glucuronic, tartaric, glycolic and mucic acids are also present (Jain et al 1959; Fang, 1965). Acidity is cultivar related; for example, immature Florida cultivars have low acidity (0.5–1.0%) in comparison with ‘Alphonso’ (3%). During ripening, acidity decreases to 0.1–0.2%. Following fruit set, starch accumulates in the mesocarp. Free sugars, including glucose, fructose and sucrose, generally increase during ripening; however, the sucrose content increases three- to fourfold due to the hydrolysis of starch. Sucrose is the principal sugar of ripe mangoes. The sucrose content of ripe fruit of three Indian cultivars, ‘Alphonso’, ‘Pairie’ and ‘Totapuri’, ranges from 11 to 20% representing 15 to 20% of the total soluble solids (Popenoe, 1932)
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Different Types of Mangoes •
Some types of mangoes that can be found at specialty markets seasonally include the Ataulfo, Francis, Haden, Keitt and Kent. The Tommy Atkins mango is the most commonly grown mango in the United States. It is a large mango that is notable for its dark red skin, sometimes covered in green and yellow accents.
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The Tommy Atkins mango is available from March to July and then again from October to January.
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The Ataulfo mango is a small variety notable for its yellow skin. Primarily grown in Mexico, it is found March through July in stores.
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The Francis mango grows primarily in Haiti and has bright yellow skin with a green tone. It is available May through July.
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The Haden mango is grown in Mexico and is another large variety. It is most often a bright red color with green and yellow tones and small white spots. This mango reaches its peak ripeness in April and May.
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Keitt mangoes are used widely in Asian cuisine. They are eaten both ripe and pickled. A green mango, the Keitt is available in August and September.
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The Kent mango is great for juicing and drying. A large variety, the Kent is a dark green mango with a red blush throughout. It is most commonly available from January to March and then June through August.
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The References http://www.ebooksdownloads.xyz/search/pdf-mango-botany/ https://www.reference.com/food/different-types-mangoes42fc7827ad1a74f8 http://www.ebooksdownloads.xyz/search/pdf-mango-botany/ https://www.themangofactory.com/history/mango-history-2 /
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