Texture profile analysis of mango parthenocarpic fruits cv. ‘Ataulfo’

Authors

  • Yanik Ixchel Maldonado Astudillo Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero-Ciudad Universitaria sur. Av. Lázaro Cárdenas s/n, Col. la Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39087. Tel. 747 472 5503
  • Ángel Cantú Guzmán Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero-Ciudad Universitaria sur. Av. Lázaro Cárdenas s/n, Col. la Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39087. Tel. 747 472 5503
  • Ricardo Salazar CONACyT-Universidad Autónoma de Guerrero, Av. Javier Méndez Aponte núm. 1, Fracc. Servidor Agrario, Chilpancingo de los Bravo, Guerrero, México. CP. 39070. Tel. 747 471 9310.
  • Javier Jiménez Hernández Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero-Ciudad Universitaria sur. Av. Lázaro Cárdenas s/n, Col. la Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39087. Tel. 747 472 5503

DOI:

https://doi.org/10.29312/remexca.v10i5.1784

Keywords:

mango, parthenocarpic fruit, texture profile analysis

Abstract

Seedless fruits are called parthenocarpic, in the mango they have a size two to three times smaller than normal fruits and a high content of sugars. They are called ‘mango niño’, have a low economic value because they do not meet the standards of the national and international market. The objective of this study was to characterize parthenocarpic fruits of mango cv. ‘Ataulfo’; through, a texture profile analysis (TPA), weight loss and soluble solids content (TSS). The parthenocarpic fruits (PF) showed a decrease in the textural characteristics until reaching maturity. However, in non-parthenocarpic fruits (NPF) the decrease was less pronounced. The PF showed a softer texture and the most significant parameters were hardness and chewiness. Weight loss and TSS content were higher during storage in PF, indicating pulp with greater sweetness at the end of storage. The results provide important information about the potential uses of the child mango. It is suggested that soft and sweet pulp can be used in applications such as the preparation of syrups to prepare beverages or mango concentrates.

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Published

2019-08-08

How to Cite

Maldonado Astudillo, Yanik Ixchel, Ángel Cantú Guzmán, Ricardo Salazar, and Javier Jiménez Hernández. 2019. “Texture Profile Analysis of Mango Parthenocarpic Fruits Cv. ‘Ataulfo’”. Revista Mexicana De Ciencias Agrícolas 10 (5). México, ME:1175-81. https://doi.org/10.29312/remexca.v10i5.1784.

Issue

Vol. 10 No. 5 (2019)

Section

Investigation notes

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