Mango research

SASA Project 2003. Burkina Faso Organic/Fair Trade Mango Researcher Notes and Audit Report. Social Accountability in Sustainable Agriculture, ISEAL Alliance, Kaslo. 

A wide range of volatile compounds from Indian mango were identified by pioneer group research [20,21]. Esters, lactones, monoterpenes, sesquiterpenes, and furanones were among the volatiles. It has been suggested that the ratio of palmitic to palmitoleic acids determines the flavour quality of the ripe fruit, a ratio of less than 1 resulting in strong aroma and flavour [44]. 

One practical outcome of research on a fruit is its widespread application as a food for alleviating diseases associated with malnutrition. Particularly in impoverished western Africa, mango is a practical food source of nutrients, especially provitamin A carotenoids, dietary fiber,... 

Similar to the mango, the fig is a food regarded by nutritional scientists as a nutrient-rich, common resource that may help alleviate malnutrition in undeveloped countries. This practical application justifies its position high in the research pyramid. Also a staple of the Mediterranean diet—a dietary pattern widely regarded as the healthiest—figs are favored for their potential role in reducing the morbid trend of metabolic syndrome affecting millions of people in developed countries. 

The present volume presents a departure from our usual procedure, since in addition to the comprehensive reviews by Frank D. Mango, H. Morawetz, and Duane L. Rohlfing and Sidney W. Fox, it contains seven chapters based on papers given at a recent symposium and therefore partakes more of the character of accounts of personal research. 

Tovar, B. Z. Garcia, H. S. Mata, M. Rhysiology of pre-cut mango. 1. ACC and ACC oxidase activity of shces subjected to osmotic dehydration. Food Research International, 2001, 34(2-3), 207-215. 

It is an unfortunate fact that many inhabitants of tropical countries suffer from lack of fresh fruits and real starvation in densely populated hot regions such as India may be averted by the cultivation of high food value fruit trees such as avocado and mango on a large scale. The utilization of the fruit by-products such as kernel or seeds can also contribute a significant amount of edible oil and protein to the diets of native people. A number of research groups have begun a systematic search for new sources of fat and oils for supplementation of traditional oils or imported oils. These new and novel sources of oil may find uses not only for edible purposes but also for industrial raw material and as the base stock for cosmetic formulations. 

Hamdi Mango Center for Scientific Research, the University of Jordan, Amman 11942, Jordan. 

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