The Mango: Asias King of Fruits :: Botany

The Mango Asias King of FruitsThe genus Mangifera is one of the 73 genera be to the family Anacardiaceae in the order Sapindales. The greatest number of Mangifera species are found in the Malay Peninsula, the Indonesian archipelago, Thailand, Indo-China and the Philippines. Edible yield is produced by at least 27 species in the genus, primarily species found in Southeast Asia. The mangos scientific name is Mangifera indica. Asia has held the mango with high esteem and has been considered to be the king of increases. different areas of interest are the Borobudur Buddhist temple where sculptures were erected to depict the mango tree as a concept of royalty. The center of origin and diversity of the genus Mangifera is instanter firmly established as being in Southeast Asia. However, the origin of Mangifera indica has been a matter of speculation for years. Fossil records provided few clues. Mangifera indica is believed to al menial first appeared during the quaternary period. Some believe the mango originated from several related species, primarily located in the Malay Archipelago. Others believe that the mango originated in India and interruption outward from there to southeast Asia and then to the New World and Africa. The Fruit and Nutritional Value The mango fruit is a large, fleshy drupe, containing an edible mesocarp of change crypticalness. Fruit color is genotype-dependant and range from green, greenish-yellow, yellow and red blush. The exocarp is thick and glandular. The mesocarp can be fibrous or fiber-free with flavor ranging from turpentine to sweet. The endocarp is woody, thick and fibrous. No part of the fruit is wasted. The seed is used for extraction of the starch amchur, and the peels have been used as a source of anacardic acid. The mango wood is of low quality and the bark of the tree is an important source of tannins for curing leather. Mango fruit contains amino acids, carbohydrates, fatty acids, minerals, organic acids, proteins and v itamins. During the ripening process, the fruit are initially acidic, astringent and rich in ascorbic acid. Following fruit set, starch accumulates in the mesocarp. Free sugars, including glucose, fructose and sucrose generally increase during ripening giving the fruit a turpentine to sweet tasting flavor varying with species. The fruit is picked from the tree prior to ripening for export to other market places throughout the world. The fruit will turn colors during the ripening stage even after its removal from the tree.