Analysis on the Quality and Aroma Components of Main Mango Fruits in Guizhou
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (11): 2305-2313.DOI: 10.3969/j.issn.1000-2561.2020.11.023

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Analysis on the Quality and Aroma Components of Main Mango Fruits in Guizhou

KANG Zhuanmiao1,HE Fengping1,HUANG Hai1,LI Xiangyong1,LIU Qingguo1,ZHANG Yan1,GONG Deyong1,*(),FAN Jianxin1,HUANG Jianfeng2,DANG Zhiguo2,WANG Yirong3,WU Xiaobo1,LIU Rong1   

  1. 1. Institute of Subtropical Crops, Guizhou Academy of Agricultural Sciences, Xingyi, Guizhou 562400, China
    2. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
    3. Guizhou Agricultural Product Quality and Safety Supervision, Inspection and Testing Center, Guiyang, Guizhou 550000, China
  • Received:2019-11-13 Revised:2020-02-18 Online:2020-11-25 Published:2020-12-23
  • Contact: GONG Deyong


In order to understand the quality characteristics of the main mango varieties in Guizhou, 12 quality indexes and aroma components of 5 mango varieties were analyzed. The results showed that the average fruit weight of the five mango varieties ranged from 380 to 898 g, the fruit shape index was 1.60 to 2.14, the edible rate was 72.10% to 77.74%, the water content was 82.06% to 85.10%, the total ash content was 1.30% to 1.70%, the crude fiber content was 0.90% to 1.10%, the soluble sugar content was 7.75 to 13.90 g/100 g, the soluble solid content was 11.05% to 17.10%, the total acid content was 0.120 to 0.233 g/100 g, the content of vitamin C was 0.0018 to 0.0073 g/100 g, the sugar acid ratio was 40.26 to 123.88, and the solid acid ratio is 61.30 to 153.39. There were 50 aroma components in the five mango varieties, and the main aroma components were terpenes. 14, 14, 21, 21 and 16 aroma components were detected in the Jinhuang mango, Guifei mango, Yuwen mango, Guiqi mango and Hongyu mango, while the content of terpenes was 56.34%, 73.95%, 82.47%, 97.32% and 64.16% respectively. The fragrance of the five mango varieties was mainly pine smell with little green, apple and lemon smell.

Key words: mango, quality, GC-MS, aroma components

CLC Number: