CHAPTER-5 DISCUSSION OF RESULTS AND CONCLUSIONS Mango ( Mangifera Indica L.

) has an exceptionally long list of benefits that have been established through more than 4000 years of use ( Candole, 1984). Fruit is the only energy alternative with enhanced blend of antioxidant energy and powerful nutrition. Fruit provide natural energy to our body needs, enhances metabolism, unlocks energy at the cellular levels and provides the vital nutrients often deficient in typical in daily diet. Fruit, as a vital survival mechanism, is therefore matured with chemical and structural maturity. It is covered by a thin wax layer which forms the interface between the fruit and the atmosphere. It protects the fruit during growth against excessive exposure to U.V. radiation, plays a role as insect repellent and reduces water loss. All cultivars had a similar bilayered epicuticular wax at physiological ripeness, thus confirm that some intrinsic characteristics of the species are persistent across its cultivar and is not altered by sensorially relevant feature such as colour, shape, aroma and sugar content. A comparative study on physiological and biological and composition of three varieties viz. amrapali , langra and chausa of mangoes was carried out at three maturity stages- immature, mature and ripe stage using standard methods for some parameters. The present study was carried out during 2008 to 2011. The
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physical characteristics of mangoes viz. amrapali langra and chausa whole weight of mango, weight of stone, weight of pulp with skin were determined using standard method. The average fresh weight of fruits was found to be maximum in case of langra (306 gm).The minimum fresh weight was in amrapali (160 gm). Significant variation was found among the mango varieties in relation to pulp content. It was highest in langra ( 86.12 % )and lowest in amrapali (78.12 %) variety chausa had pulp (79.29 % ). The percent weight of stone was maximum in chausa (18.71 % ) and minimum in amrapali (10.18 %). In the case of pulp stone ratio it was maximum in amrapali (7.2:1) and minimum in chausa (4.2:1). Lower stone weight is a good criterion and in this result amrapali (10.18 %) was found to be superior, followed by langra (13.88 %) and chausa (18.71 %). It is evident from table 4.1, that the whole weight of all mangoes increased gradually with maturity .The rate of increase is different for different stages. These results are in agreement with those earlier reported by Gopalan et. al. (1977 ). The pulp content is the edible portion of mangoes and is given much importance during evaluation. The composition of mango pulp varies from location of cultivation, variety and stage of maturity. The major constituents of the pulps are water, carbohydrates, organic acid, fats, minerals, pigments, tannins, vitamin, flavor compounds. The difference in the pulp content was significant among the mango cultivars at the three maturity levels.
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The high moisture content mango fruits are therefore highly recommended for juice extraction as more cell structure might have been broken down to give a higher yield of juice. The moisture content of the fruit pulp of different mango varieties under the study ranged from 75.20% to 83.88% documented in table no. 4.2 and 4.3 .Cultivar langra contained highest (83.33 %) moisture while the lowest moisture content was found in chausa (75.20 %) and amrapali was found (80.7 %). The present results partially agreed with the research finding of Mollah and Siddique (1973) who recordrd 78.11 to 87.12 % moisture content in 12 varieties smad (1975) found 78.96% to 87.55% moisture in 10 varieties. The lowest ash content was 0.48 % in amrapali and the highest was 0.68 % and chausa contain 0.56 % Total Soluble Solid ( T.S.S. ) content is considered as a measure of quantity of the fruits. Generally taste and particularly sweetness of the fruit depend on the percentage of T.S.S. content. The total soluble solid (T.S.S.) were determined with a hand refractometer It was observed that the variation in T.S.S. among g different varieties was highly significant langra also contained the highest T.S.S. 24..20 . The lowest total soluble solids amrapali (20.37) were recorded. The present finding partially agreed with the result of Bhuyan and Guha (1995). It is well known to all that the above cited varieties are quality mango and have great demand. Sucrose, glucose and fructose constitute the bulk of carbohydrates and most of soluble solid
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in mango pulp. Fruit eating quality at fully ripe stage was indexed in term of total soluble solids content of fruit. Various model and regression analysis methods are unable to differentiate between soluble and insoluble forms of soluble solids content. The fruits ripening process involves a series of physiological , biochemical and organo leptic changes that lead to the development of soft ,edible , ripe fruits with desirable quality. The effects of growing area on the sugar composition were studied in fresh & stored mangoes. Both types of fruits showed no significant difference (Tyagi D.N. et.al. 1986).The main ripening trends of sugar composition in mango cultivar are reported .The biochemical changes taking places at the ripening phase are monitored at the time of different stages of ripening mango. The total sugar content of mangoes varied between 23 - 32% (fresh weight) are presented table 4.6 the present result however differ much from the findings of lodh et. al. (1974).Who obtained 7.35 % to 13.20 % total sugar in eight varieties of mango. This difference might be due to varietal difference as well as growing climate.The fruits of amrapali had the highest reducing sugar (12.45 %) and non reducing sugar (19.55 %) and langra had lowest reducing sugar (8.46 %) and non reducing sugar (14.54 %) content. The percentages of reducing and non reducing sugar in chausa are 10.35 % and 16.43% respectively, reported in (Table 4.6 and Fig.4.9). The results are in agreement with that of chaudhary et. al. (1997)
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The average fresh weights of fruits were used as there was highly significant variation among the mango varieties, in relation to prescribed chemical characters of ripe fruits (Table - 4.7). Fructose & glucose were identified as principal monosaccharide in fruits. The soluble sugar of the fruit ripe pulp consisted mainly of glucose, fructose and sucrose (Tandon D.K.et.al. 1986). The presence of glucose, fructose, maltose, and xylose was also reported in ripening mangoes (Panday R.M. et.al 1974). A glucose and Fructose content also increases during ripening. Similar trend in sugars during ripening had been reported for keitt (Medlicott A.P. et.al. 1985). Mangoes, Israeli mangoes and cultivar amrapali. The glucose and fructose ratio showed marked differences during ripening depending on the cultivars. We have observed both the qualitative & the quantitative changes in carbohydrate chemistry (Hedge J.E. et. al. 1962). It has been assumed that the sugars are produced at the expense of the starch. Experimental values of percentage of sugars indicate that fruit plants contain other carbohydrates or carbderrivatives that may not be of nutritional value (Tharanathan R.N. et.al. 2006) , but are of immense importance in the development of mass of fruit parts. These compound include mainly cellulose, hemi cellulose, pectin or fibre .The changes of fruit after harvest are numerous and include changes in 1. respiration 2.water content 3. Carbohydrate composition 4. Organic acid & PH etc. (Kumar P. et.al.
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1993). The source of these sugars and their role in metabolism during the climacteric has been the subject of some speculation but as yet the course of reaction has not been established .The spectrometric analysis was carried out in duplicate. The identified compound was confirmed by comparing with their mass spectra or with their retention time of standard (William R. et.al. 1991).It is difficult to resolve the peak of glucose and fructose in their mass fragmentation pattern as they are of same molecule weight and almost similar fragmentation pattern. The complexity of the mixture of monosaccharide in the chromatogram is reflected by presence of many significant and small peaks . (Lodh and Subramanyam et. al.1974). It is interesting to further study on the chemistry, metabolism and structure-activity relationship of sugars in fruits. Sucrose gluctose and fructose and are gradually increased in unripe to ripening stage, at eating ripe stage chausa had maximum sucrose (3.46 %) and amrapali had minimum (1.60 %) but in case of glucose amrapali had maximum (7.8 %), langra had minimum (6.0 % ) and in the investigation were find fructose amrapali had maximum (6.12 %), minimum in chausa (3.66 % ) result were tabulated (table 4.7 to 4.8 and Fig. 4.10 to 4.13). The principle change that occurred during ripening was the breakdown of starch into sugars. There is a continuous decrease in acidity of fruits during ripening. The acidity of all the mangoes decreased with maturity. It is due to the
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breakdown of starch into more sugar thereby lowering down the percentage of acidity of the fruits. The gradual decrease in acid content may be due to conversion of acid in to sugar by some physiological and biochemical changes in the fruits. The highest titrable acidity (0.22%) was found in langra. The fruit of amrapali had the lowest content of titrable acidity (0.17%). The present study is close agreement with the result of Prasad (1977) where titrable acidity varied from 0.312 to 0.585 % .Chaudhary et. al. (1997) also recorded 0.14 to 0.59 % titartable acidity in some other mango cultivar. Citric and malic acid was the major organic acids identified. A two decreased in citric acids was observed during ripening. Malic acid concentration concentration changed marginally and the trend varied depending on the cultivar. A large decrease in citric acid and a small reduction in malic acids concentration was reported for keitt mangoes during ripening. Malic acid concentration was reported to be increased during ripening in cultivar Badami . The large decrease in citric acid concentration observed was responsible for the reduction in citric , malic acid ratio in ripe mango fruits. In case of pulp pH Amrapali contained highest PH (5.28) while the lowest PH contained was found in Langra (4.96). The above results also corroborated with the finding of Hossain et. al. (1999) , (Table 4.12 and fig. 4.17). The pH of the mango ranged from 4.96 to 5.28 for eating ripe stage of mangoes respectively. Cultivar
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Mango are also an important source of essential nutrient vitamin C. Edible portion of each fruit sample were analysed in duplicate on the same day of procurement . Vitamin C is necessary for normal collagen breakdown, a cofactor for some enzymes in the body and is a powerful water soluble antioxidant that prevents free radical damage of cell. During the ripening process the fruit are initially acidic, astringent and rich source in vitamin C. It was determined titrimetrically using 2, 6-dichlrophenol indophenols ,Metaphosphoric acid

extracts of the samples were prepared and PH adjusted to about 1-2. In this redox reaction, ascorbic acid was oxidized to DHAA and Indophenol dye reduced to a colourless compound. The two biologically active forms of vitamin c are Lascorbic acid and L-dehydroascorbic acid (DHAA). Vitamin c is a six carbon sugar with diol grouping at C-2 and C-3 which is readily oxidized to diketo groups to form DHAA. Its oxidation to DHAA is the most important chemical property of vitamin c.The complex biological relationship between the compound possessing vitamin c activity, as well as the chemical similarity of these compounds to others that are in active, has made the existence of single, simple and specific methods closed to impossible. Some variations always do occur, as number of other reducing substances in sample could interfere with the determination. Many molecules like phenol derivatives , triose reductones and ions are able to reduce the dye and their fore giving rise to falsely high titration value. The mentioned
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interference was overcome by adjusting the

PH

of the reaction so that most other

materials react only very much more slowly than does ascorbate. The amrapali contain 36 mg /100 gm of Vitamin C, langra contain 43 mg /100 gm. and chausa contain 26 mg /100 gm . Palaniswamy et. al. (1974) and Absar et. al. (1993) also reported the variation in Vitamin C among different mango varieties. The fruit is use at all stages of development. Raw fruit is used for the extraction of tannin and other astringent products, for curries. It is high in -carotene, a precursor of the vitamin A, highest value of vitamin A were recorded in langra (24 g /100 gm )

variety , amrapali contain (21 g /100 gm ) and chausa contain (16 g /100 gm ). The main objective was to quantify carotenoid concentrations, carotenoid composition, carotenoid antioxidant capacity, and whole mango antioxidant capacity as affected by postharvest handling regimes carotenoids have very diverse roles in biological functions of animals and plants including provitamin A activity, antioxidant activity, cell communication, immune function enhancement, UV skin protection, accessory pigments for light harvesting, and protection against photo-oxidative damage (Van de Berg et. al. 2000). Carotenoids can help prevent free radical damage by acting as antioxidants because of their ability to quench radical species. Thus, carotenoids have been noted as being the most abundant micronutrients found in cancer-preventative foods (Cano and Ancos 1994). Mango carotenoids are synthesized in mango fruit during ripening.
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The characteristic colour of the mango skin and edible flesh is mostly due to the presence of carotenoids, with the exception of some red anthocyanins present in the skin. Nutritional value of mango amount to 272 KJ per 100 gm. The pulp is higher prebiotic dietery fiber, diverse polyphenol and other . nutrient such as carotenoids, pigments and antioxidents. Mango are rich source of beta carotene ,a provitamin converted in to vitamin A in the body. Vitamin A is essential nutrient required for normal growth, reproduction, vision and immune health, in less developed countries. They further reported that chloroplasts were transformed to chromoplasts containing red or yellow carotenoid pigments. Retained their structural integrity throughout the ripening process in treated as well as untreated fruits. A major change in carotenoids during ripening involves development of carotene, the most prevalent carotenoid present at 50% of total carotenoids, the concentration of which is highest in fully ripe fruit (John et. al. 1970). Other antioxidant compounds, such as ascorbic acid and polyphenolics are also synthesized during ripening carotenoid are vegetal natural pigments responsible for diverse biological function and for colouration of mango fruits. Carotenoids were also analyzed by HPLC after saponification with 10% KOH at room temperature for 24 h to remove carotenoid esters and injected into HPLC 6A Shimadzu with UV and RI detector and LC10A equipped with RI, fluorescence and photodiode array detectors. Chromatogrphic conditions were varied to improve
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the retention time of the compounds. The objective was to analyse the amount of carotenoid concentrations, carotenoid composition, carotenoid antioxidant

capacity, and whole mango antioxidant capacity as affected by postharvest handling regimes. Carotenoid concentration was measured at three different wavelengths: 420nm, 443nm, and 470nm. These wavelengths correspond to overlapping absorption wavelengths of three major carotenoids (-carotene, violaxanthin, and antheraxanthin) found in mango (Cano and Ancos 1994). Concentrations at 420nm and 443nm ( = 2500) during ripening for all treatment and storage temperatures were positively correlated to concentrations at 470nm ( = 2500), R2 = 0.88 and R2 = 0.97 respectively. Thus, carotenoid concentrations were reported as determined at 470 nm. Carotenoid concentration was determined by scanning 2 ml of ubiquitous extract on a Shimadzu, UV160 Spectrophotometer between 350 nm and 550 nm and recording absorbance values at 425 nm, 447 nm, and 470 nm. These wavelengths correspond to predominant carotenoids present in mango, for example -carotene (429, 452, 478), antheraxanthin (422, 445, 472), and violaxanthin (420, 443, 470) (Britton 1995; De Ritter and Purcell 1981). Concentration was calculated using methods outlined by Gross (1991) using 2500 as an average extinction coefficient for all carotenoids and reported in parts per million using.

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Carotenoids were tentatively identified by comparing previously identified compounds and with comparison to previous studies of mango carotenoids through HPLC analyses (Lee 2001, Cano and Ancos 1994). It has been reported that color development of ripening mangos is due to progressive synthesis of carotenoids and degradation of chlorophyll (Gowda and Huddar 2001; Lizada 1991). This synthesis of carotenoids involves an increase in composition as well as an increase in concentration. To evaluate these changes, carotenoids from all mango samples were evaluated by HPLC to monitor carotenoid composition. Beta-carotene has been reported to be the predominant carotenoid synthesized in mango fruit, accounting for nearly 50% of all carotenoids in fully ripe mango fruit Synthesis of violaxanthin, antheraxanthin, and -carotene was monitored during ripening though HPLC analysis. Shows the contribution -carotene imparted to total carotenoid concentration. This contribution was calculated by dividing total peak area of -carotene by total peak area of all three carotenoids. These data show that - carotene steadily increased during ripening and peaks on Day 12 as xanthophylls such as violaxanthin and antheraxanthin have been found to exhibit slightly greater antioxidant capacity than carotenes such as -carotene.

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The term carotenoid summarizes a class of structurally related 40carbon compounds made of eight repeating isoprene units. Mangos contain both provitamin A carotenoids (carotenes) such as -carotene, -carotene, and carotene; and oxygenated carotenoids (xanthophylls) such as -cryptoxanthin, lutein, zeaxanthin, violaxanthin, antheraxanthin, auroxanthin, and neoxanthin (Ben-Amotz and Fishler 1998, Cano and Ancos 1994, John et. al. 1970). Carotenoids have a diverse role in the biological functioning of living organisms, including provitamin A activity, antioxidant activity, modulation of detoxifying enzymes, regulating gene expression, cell communication, immune function enhancement, UV skin protection, and visible color (Clevidence et. al. 2000). Nonphotosynthetic animals also need carotenoids, yet they are unable to synthesize them on their own. Therefore, it is necessary for animals to acquire carotenoids through their diet. The high degree of unsaturation in carotenoid structures, which is responsible for color and antioxidant properties in biological systems, also renders carotenoids susceptible to isomerization, oxidation, and degradation Most natural carotenoids occur in the all trans- form, since the bent structure of ciscarotenoid isomers are generally sterically hindered due to the close association of end rings and functional end groups with the main chain. A major change in carotenoids during ripening involves development of -carotene, the most prevalent carotenoid present at 50% of total carotenoids, the concentration of
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which is highest in fully ripe fruit (John et. al. 1970). Other antioxidant compounds, such as ascorbic acid and polyphenolics are also synthesized during ripening. The determination of Fe, K, Ca and Mg it necessary to make a further dilution taking one ml of concentration solution and adjusting with distilled water. Fe, K, Ca and Mg can be determination by atomic absorption spectrometer. Fe had reported (0.87 mg/100 gm ) in amrapali , (0.95 mg/100 gm ) in langra and (1.30 mg/100 gm ) in chausa K, are found in amrapali ((12 mg/100 gm ) , (16 mg/100 gm ) in langra and in chausa contain (14 mg/100 gm ) in Ca are found in amrapali (29 mg/100 gm ) , (37 mg/100 gm ) in langra and in chausa contain (28 mg/100 gm ) and Mg are found in amrapali ((10 mg/100 gm ) , (12 mg/100 gm ) in langra and in chausa contain (11 mg/100 gm ).

Statistics: All Statistical analysis shall be performed by means of the SPSS version 10.0 software for windows. Different tests like t-test of the data shall be performed and correlation of different parameters shall be elucidated. The Profiles of different mango samples shall be graphically presented. The tolerances shall be determined and the profiles shall be compared against different varieties of mangoes.

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