Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Imported Fruit

Giorgia Liguori, Carla Gentile, Giuseppe Sortino, Paolo Inglese and Vittorio Farina
Additional contact information
Giorgia Liguori: Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy
Carla Gentile: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
Giuseppe Sortino: Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy
Paolo Inglese: Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy
Vittorio Farina: Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy

Agriculture, 2020, vol. 10, issue 4, 1-12

Abstract: Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest; it is high in B vitamins, contains some amounts of magnesium, calcium, zinc, and selenium and it is rich in soluble and insoluble fibers. In order to reach the European markets at proper marketable maturity, fruit from tropical countries are harvested at early maturity stage. Although this harvesting practice improves mango postharvest life, fruit reach the market with very low quality, especially in terms of taste. The present study was conducted to evaluate food quality, sensory attributes and nutraceutical value of “Osteen” fresh Mediterranean Italian mango fruit, and imported ones coming from tropical countries. Mango fruit imported from abroad were collected from 5 large-scale organized markets; fresh Italian mango fruit were harvested from a commercial orchard, at green- and mature-ripe stage. Imported and fresh Italian mango fruit were analyzed in terms of firmness, total soluble solids content, titratable acidity, flesh disorders, nutraceutical value, and sensory attributes. Mediterranean Italian mango fruit showed the best quality performances in terms of nutraceutical value and quality attributes. Sensorial analysis confirmed this behavior, these quality attributes, were perceived by the trained panel, that preferred fresh Mediterranean mango fruit.

Keywords: Mangifera indica; Italian mango production; quality attributes; bioactive compounds; sensory analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/2077-0472/10/4/103/pdf (application/pdf)
https://www.mdpi.com/2077-0472/10/4/103/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:10:y:2020:i:4:p:103-:d:340325

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().