Physical properties of mango fruit

Mango trees, renowned for their towering stature, can achieve impressive heights ranging from 35 to 40 meters, with a sprawling crown radius of approximately 10 meters. The leaves of these majestic trees maintain their vibrant green color year-round, maturing into a rich, dark green, forming a lush canopy that provides shade and refuge.

Mangoes are highly esteemed across many nations for their alluring flavor profile, marked by succulence and exotic taste, captivating taste buds with their delightful flavor. Beyond their culinary appeal, mangoes are also prized for their wealth of essential nutrients, boasting high levels of vitamins A, B, and C, along with various vital minerals, contributing significantly to overall health.

Despite being seasonal, a significant portion of mangoes, approximately 20 percent, undergo processing to produce a variety of delicious products. From creamy purees to refreshing nectars, chewy leathers to convenient canned slices, tangy chutneys to refreshing juices, luxurious ice creams to nutritious fruit bars, and comforting pies, mangoes inspire a multitude of culinary creations, enriching gastronomic experiences globally.

As mangoes ripen, they undergo a notable transformation, accumulating abundant carotenoids, renowned for their antioxidant properties. Carotenoid levels increase as mangoes approach maturity, leading to variations in size, shape, color, sweetness, and overall quality. The fruit's skin reflects this diversity, ranging from green to vibrant shades of yellow, orange, red, or even exhibiting additional hues when fully ripe.

At the center of the mango lies its seed, a flat oblong structure that may have fibrous or hairy characteristics, depending on the variety. Encased within a protective seed coat, measuring 1-2 mm thick, is a delicate membrane surrounding a single embryo, typically 4 to 7 centimeters long and 3 to 4 centimeters wide.

Despite their allure, mangoes face challenges due to their perishable nature. Each year, significant quantities of mangoes spoil during various stages of handling, from processing and packaging to storage and transportation. To minimize losses and maximize utility, innovative techniques are employed to create value-added products, including pulping for nectar and juice concentrates, as well as drying or dehydrating processes, which extend shelf life while retaining the essence of the fruit.
Physical properties of mango fruit

Fruit of mangosteen

Garcinia mangostana L., family Clusiaceae (Guttiferae)
Mangosteen (Garcinia mangostana L.) is known as the “Queen of Fruits”. Its origin is in Southeast Asia, probably the Malay Archipelago.

It can now be found in Northern Australia, Brazil, Burma, Central America, Hawaii, Southern India, Indonesia, Malaysia, Siri Lanka, Thailand, Vietnam, and other tropical countries.

Mangosteen is one of the most widely recognized tropical fruits and has universal appeal because of its quality in color, shape and flavor. Demand often exceeds supply. The fruit is 2-3 in ( cm) in diameter.

A thick reddish-purple rind covers the aril or pulp which is segmented like that of an orange.

The white, moist, soft and juicy flesh is sweet and aromatic, has a high sugar content, but is low in vitamins and minerals. It is usually eaten fresh, but can be stored successfully for short periods of time.

It is also canned, frozen, or made into juice, preserves, and syrup. Mangosteen is also used as a pharmaceutical.
Food Fruit