Abstract:
The mango (Mangifera indica L.), one of the most popular tropical fruits, is well-known for its
exquisite flavor and nutritional profile. More than 20 different mango varieties can be found in Sri
Lanka. However, detailed studies on comparison of their comprehensive properties are limited.
Therefore, this study was conducted to compare physicochemical, nutritional and functional
characteristics of five different most commonly consumed mango varieties (TJC, Willard,
Vellaikolumban, Karratha colomban and Neelam) commonly grown in Hambantota district, Sri
Lanka. Mango drupes from the fifth stage of ripening level were randomly taken, and their
physicochemical, nutritional and functional properties were tested in triplicates. Statistical
significance was tested using ANOVA-One-way and Tuckey’s post-hoc multiple comparison test
highlighting significance difference (P<0.05). Amongst all the tested varieties, the significant
highest weight (328.63±34.13 g) and thickness (7.91±1.08 cm) were recorded by the variety Tom
JC, and the variety Karratha colomban showed significantly highest length (12.56±0.29 cm), pH
value (6.74±0.15) and total soluble solids (25.36±0.05 ˚Bx). The variety Willard recorded the
highest width (7.32±0.12 cm) and the highest sugar content (22.34±0.03 g/100 g), and the variety
Neelam obtained the highest titratable acidity (0.28±0.03 g/100 mL) and vitamin C content
(24.73±1.22 mg/100 g). According to the nutritional composition, Karratha colomban obtained
the highest moisture content (84.43±0.97%) and the highest fiber content (2.06±0.50%). The
highest protein content (1.84±0.12%) was observed in both Karratha colomban and Willard. The
variety TJC obtained the highest ash content (0.83±0.24%) and the total carbohydrate content
(29.25±0.28%). The highest fat content (0.63±0.04%) was observed the variety Willard.
Considering the functional properties, the variety Willard recorded the highest flavonoid
(107.43±31.37 mg/100 g) and phenolic contents (32.09±1.49 mg/100 g), while Tom JC recorded
the highest antioxidant content (272.06±0.00 mg/100 g). Overall, the study findings highlight that
the Karratha colomban and Willard as the most nutritious varieties among the tested mango
varieties, and all the tested varieties are a rich source of nutrients. Further, their nutritional,
physicochemical and functional properties were found to be differ from each other.
