Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica)

Abstract

As part of an effort to solve the problem of post harvest losses of fruits, physicochemical 
characteristics of four mango varieties (Palmer, Améliorée, Mango and Keitt) were determined at two 
ripening stages. Their suitability for jam processing was also evaluated based on viscosity 
measurements. The pulps of pre-ripe mangoes were highly acidic (pH: 3.50 – 3.85), rich in starch (4.4 – 11.1 % w/w) as well as in dry matter. They contained less soluble sugars (4.04 – 7.56 g/100 g) and 
recorded lower viscosity values than those of the ripe mangoes. The pre-ripe Palmer and Améliorée 
mango varieties had high dry matter content, while the Mango and Améliorée varieties had higher 
soluble sugars contents. Due to their higher starch contents, all the jams prepared with pre-ripe 
mangoes were more viscous than the ripe mango preparations. Ripe Palmer and Améliorée varieties 
were the best for jam processing, based on their viscosity values. These results could help to 
improve the quality of mango jams.