A COMPARATIVE STUDIES OF SOLUBLE SUGAR CONTENT IN DIFFERENT TWO SELECTED VARIETIES OF MANGIFERA INDICA LTD.

Virendra Kumar; Amar Singh Kashyap; Vandana Dwivedi; Shadab Ali; Avinash Kumar

doi:10.29121/shodhkosh.v4.i1.2023.3189

Authors

Virendra Kumar Department of Chemistry, M. M. H. (P.G.) College, Ghaziabad.
Amar Singh Kashyap Department of Botany, Multanimal Modi (PG) College, Modinagar.
Vandana Dwivedi Department of Chemistry, M. M. H. (P.G.) College, Ghaziabad.
Shadab Ali School of Biological & Life Sciences, Galgotias University, Greater Noida, Gautambudh Nagar, U.P.
Avinash Kumar Department of Botany, Monad University, Pilkhuwa Haupr, U.P.

DOI:

https://doi.org/10.29121/shodhkosh.v4.i1.2023.3189

Keywords:

Mangifera indica L. Fruit, Amino Acid, Soluble Sugar, Langra, Dasheri, Sugar, Minerals

Abstract [English]

The chemical analysis of sugar content in the different cultivars of mango fruit showed significant changes at four different ripening stages of mango cultivarsie. 0 day, 2nd day, 4th day, and 8th day. All these changes were depended on the habit and habitat, and the maturity of Mango fruit. The quantification of the sugar composition from the ethanolic extract of two mango cultivars showed that the Dasheri had the highest reducing and non-reducing sugar than Langra varieties. The sugar content at maturity showed variability among the species. At the ripened stages, the highest titrable acidity (0.22%) was found in Langra, whereas Dasheri had the lowest content of titrable acidity (0.17%). Malic acid concentration changed marginally at the beginning in citric acid concentration was observed 2 to 6 times lesser during the ripening stages. Fructose and glucose concentration (w/w) was found 32.60 % and 23.37% respectively. The environmental conditions, age and maturity affect the physiological characters and the biochemical changes were taken place at the ripening phases. The total percentage of sugar in mango was 22.06 % in the artificially induced maturity while naturally ripened mango showed 21.06 % sugar.

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