Morphological and biochemical characterization of peel of different coloured mango cultivars

Abstract

Some morphological and biochemical parameters were studied to characterize only mango fruit peel. Morphological evaluation of ripe fruits using mango descriptors revealed considerable variation amongst mango cultivars. Parameters ‘L’, ‘b’, ‘C’ and ‘h’ showed strong correlation with carotenoids in peel of different coloured cultivars. Also, Biochemical analysis showed a wide variation amongst different coloured mango cultivars with their changing pattern during ripening. The higher content of total chlorophyll, total carotenoids and anthocyanins were noticed in peel of green, yellow and red coloured cultivars respectively. The presence of small quantities of lycopene was also noticed in peel of these cultivars. Mango peel was found to be associated with a decrease in chlorophyll content and increase in the total carotenoids and total anthocyanin contents during ripening of fruit. This study reports some morphological and biochemical parameters of mango peel helpful in breeding (selection of parents) and processing (peel utilization) of fruits.