Internet Journal of Food Safety

2015

Mango (Mangifera indica L.) is a typical climacteric fruit with an obvious change in physiology and quality after harvest, including rapid ripening, quality deterioration, flavor loss and fruit decay. In addition, chilling injury easily occurs in mango fruit when they are stored at unsuitable low temperatures. This paper mainly reviews basic properties, physiological disorder, and quality change of mango fruit after harvest, as well as the advance in postharvest handling and storage technology.

Journal of Agricultural and Food Chemistry, 2023

Mango (Mangifera indica) is a tropical fruit renowned for its delightful taste and distinct aroma. This comprehensive review aims to explore the botanical aspects, nutritional value, health benefits, and economic significance of the mango fruit. The botanical aspects of mango encompass its classification, origin, morphology, and cultivation practices. Mango belongs to the Anacardiaceae family and is believed to have originated in Southeast Asia. The fruit's diverse cultivars exhibit variations in size, shape, color, and flavor, making mango a versatile and widely consumed fruit worldwide. Regarding nutritional value, mango is a rich source of essential vitamins, minerals, fiber, and antioxidants. It is particularly abundant in vitamins A and C, which contribute to the fruit's immune-boosting and antioxidant properties. Additionally, mango contains dietary fiber, aiding digestion, and various minerals like potassium and magnesium, which promote cardiovascular health. The health benefits associated with mango consumption are vast and encompass different aspects of human health. Mango's antioxidant compounds help combat oxidative stress and reduce the risk of chronic diseases such as cancer, cardiovascular diseases, and age-related macular degeneration. Furthermore, the fruit's fiber content aids in weight management, promotes gastrointestinal health, and helps regulate blood sugar levels. In addition to its nutritional and health benefits, mango holds significant economic importance globally. It serves as a valuable export commodity, contributing to the agricultural economies of mango-producing regions. The fruit's popularity in the global market fuels trade, job creation, and economic growth in many countries To sum up, this comprehensive review highlights the botanical aspects, nutritional value, health benefits, and economic significance of the mango fruit. Understanding these aspects is crucial for appreciating the immense value that mango offers as a versatile and nutritious fruit, both for individual well-being and economic development. Further research and promotion of mango's potential could lead to enhanced cultivation techniques, product development, and utilization, benefiting both consumers and mango-producing communities alike.

2016

Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. They are highly perishable, prone to progressive undesired changes if stored untreated. As a result, large amounts of mango are lost annually in many areas of the world including Mozambique. To reduce postharvest losses of fruits, processing is recommended since it extends the shelf life and enable the availability off-season, and the promotion of consumption is a potential health enhancing strategy. However, processing of fruits and vegetables must be carefully designed to achieve a high sensory and nutritional quality of the final products. The aim of the present thesis was thus to evaluate the effect of conventional and novel processing...

International Journal of Current Microbiology and Applied Sciences

The Agriculturists, 2010

Vitae