MANGO CULTIVARS EVALUATION FOR PROCESSING

The fruit were picked in two groups the in beginning and middle of December with samples of 15 to 30 kg each cultivar, at approximately the same maturation level. The maturity was attained in a chamber.

The maturation level of the fruit before processing was evaluated by pulp and skin color, taste and texture. Fruit quality was measured by brix, pH, acidity and sugars. Physical characteristics were measured too: fruit weight and size (length, diameter and thickness).

The processing followed the same method for all cultivars: washing, selection, skinning, slice cutting, filling, addition of the syrup, exhaustion, closing, sterilization and cooling. Out of the slice cutting part of the pulp was extracted from around the seed.

Some important characteristics for processing are the seed and pulp percentage, ratio and taste of the final product. For seed percentage, some cultivars presented less than 11% resulting in more than 60% of pulp. The final evaluation was given by odour, color, ratio and texture.

The main conclusions drawn after the overall evaluation were: the cultivars Haden, Haden 2H, Glenn, Joe Welch and Torbet were the best ones for processing, with average results and very good organoleptic characteristics; the cultivars Irwin, Santa Cruz, Florigon, Parvin, Smith and Zill presented acceptable characteristics for taste and texture, but with low yield of the final product; the other cultivars, Princesa, P.7, Primôr Amoreira, Amarelinha, Macã, Extrema and Foice presented at least one poor quality for processing.

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