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Mango

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Sanjay Patil
Sanjay Patil

This document provides information on the history, biological description, structural description, culture, propagation, nutritional value, varieties, and uses of mangoes. It details that mangoes are native to South East Asia, specifically India, and were spread by human beings and through Buddhism to other parts of Asia. It was cultivated in Africa in 1600 and reached regions like Brazil, the West Indies, and Florida at later dates. The document describes the tree structure, flowering and fruiting process, nutritional content, common foreign and Indian varieties such as Alphonso, and uses of mangoes in food.

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MANGO
History of Mangoes • Native to South East Asia specially India. • Human beings contributed the spread mangoes. • Spread of Buddhism helped the spread of Mangoes to South East Asia. • Cultivated in Africa in 1600. • Reached Brazil in 1700.
History of Mangoes • Reached West Indies by 1742. • Introduced in Florida by 1860. • By 1889 United States department of Agriculture introduced a grafted variety from India called Mulgoa.
Biological Description • Mangifera indica • Common Sub-Species: Mangifera caesia,Mangifera foetida,Mangifera odorata • Related to: • Cashew • Pistachio
Structural Description of Tree • Grows upto 65 feet. • Broad Round or Conical Canopy. • Can live more than 300 yrs. • Roots can go down 20 ft deep. • Leaves are dark green and red when young . • Its 4-12 inch in length and ¾ - 2 inch in breadth.
Structural Description of Tree • Yellowish or reddish flowers appear at the branch terminals. • Most flower in the inflorescence do not produce fruit. • Mangoes are monoecious and self-fertile . • Can produce fruit without cross pollination. • Fruits are 2-9 in number
Structural Description of Tree • The fruits range from 8 to 24ounces • Leathery skin when ripe colour changes from yellow marked with red • It has fibrous flesh and kidney shaped seed. • Seed may be mono or poly embryonic.It bears fruit on alternate season
Culture and Propagation • Requires full sun and good drainage. • Sandy ,Loamy or Clay Soil with Ph between 5.5-7.7. • Should be cultivated during april when weathers warm. • Propagation is done best by grafting between may through August.
Nutritional Value of Mango Nutrients Ripe mango • Protein (gm) 0.6 • Fat (gm) 0.4 • Minerals (gm) 0.4 • Fibre (gm) 0.7 • Carbohydrates (gm) 16.9 • Energy (kcal) 74
Varities Of Mango Foreign Varieties Indian Varieties Tommy Atkins Kent Haden Francine Keitt Irwin Palmer Alfanso Langra Chausa Gulab Khas Mumbai Heem Sagar Dasheri
Foreign Variety • Kent
Foreign Variety • Keitt
Indian Varity • Alfanso
Uses of Mango in Food • Eaten ripe, fruit platter, sorbet , ice cream desserts and confectionary items. • Jams jellies, pickles. • Dried mango powder- Amchur. • Mango seed powder used in curries. • Used to make coolers during summer. • Raw mangoes used in curries.
THANK YOU

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Mango

  • 2. History of Mangoes • Native to South East Asia specially India. • Human beings contributed the spread mangoes. • Spread of Buddhism helped the spread of Mangoes to South East Asia. • Cultivated in Africa in 1600. • Reached Brazil in 1700.
  • 3. History of Mangoes • Reached West Indies by 1742. • Introduced in Florida by 1860. • By 1889 United States department of Agriculture introduced a grafted variety from India called Mulgoa.
  • 4. Biological Description • Mangifera indica • Common Sub-Species: Mangifera caesia,Mangifera foetida,Mangifera odorata • Related to: • Cashew • Pistachio
  • 5. Structural Description of Tree • Grows upto 65 feet. • Broad Round or Conical Canopy. • Can live more than 300 yrs. • Roots can go down 20 ft deep. • Leaves are dark green and red when young . • Its 4-12 inch in length and ¾ - 2 inch in breadth.
  • 6. Structural Description of Tree • Yellowish or reddish flowers appear at the branch terminals. • Most flower in the inflorescence do not produce fruit. • Mangoes are monoecious and self-fertile . • Can produce fruit without cross pollination. • Fruits are 2-9 in number
  • 7. Structural Description of Tree • The fruits range from 8 to 24ounces • Leathery skin when ripe colour changes from yellow marked with red • It has fibrous flesh and kidney shaped seed. • Seed may be mono or poly embryonic.It bears fruit on alternate season
  • 8. Culture and Propagation • Requires full sun and good drainage. • Sandy ,Loamy or Clay Soil with Ph between 5.5-7.7. • Should be cultivated during april when weathers warm. • Propagation is done best by grafting between may through August.
  • 9. Nutritional Value of Mango Nutrients Ripe mango • Protein (gm) 0.6 • Fat (gm) 0.4 • Minerals (gm) 0.4 • Fibre (gm) 0.7 • Carbohydrates (gm) 16.9 • Energy (kcal) 74
  • 10. Varities Of Mango Foreign Varieties Indian Varieties Tommy Atkins Kent Haden Francine Keitt Irwin Palmer Alfanso Langra Chausa Gulab Khas Mumbai Heem Sagar Dasheri
  • 14. Uses of Mango in Food • Eaten ripe, fruit platter, sorbet , ice cream desserts and confectionary items. • Jams jellies, pickles. • Dried mango powder- Amchur. • Mango seed powder used in curries. • Used to make coolers during summer. • Raw mangoes used in curries.