CARACTERIZAÇÃO DA MANGA ORGÂNICA CULTIVAR UBÁ

Abstract

The characterization of the organic mango "in natura" is necessary to supply information on its chemical, physic, physic-chemistry and nutricional composition. The objective of this work was to evaluate the physic-chemistries and nutricionais characteristics of the organic mango "in natura", cultivate Ubá. The mangos were from “Minas Gerais” State, from “Zona da Mata” area in the crop 2004/2005, and certified for the “Instituto Biodinâmico de Botucatu”. At the end of the experiment the characteristics presented the following values: 143,8 g for weight of the fruit; 5,7 cm for traverse dimension; 7,5 cm for longitudinal dimension; 79,8% of humidity (humid base); 19,3 ºBrix; 0,40% of citric acid; 48,2 for Ratio; pH=4,3; 0,93 of activity of water; 0,74% of ashes (humid base); 5,0, 10,5, 5,5 for reducer sugars, total and no-reducer (% glucose), respectively; 100,40 mg of vitamin C / 100g of pulp; 4,40 mg of carothenoyds/100g of pulp (expresses in -carotene). These values are close of the obtained by several researchers for conventional mango Ubá.