Nutritional and Phytochemical Changes During Ripening in Mango:A Review
Harshal Avinashe, Sreejaya Ghosh, Nidhi Dubey
Abstract
Background: The mango (Mangifera indica L.) is now widely recognised as one of the best available fruits and “the king of fruits”. It has been cultivated in the Indian subcontinent for well over 4000 years now. It has been recognized for its mesmerizing taste and captivating flavour. It is not only known for sensory qualities but also for enriching nutritive value. The ripening process brings about remarkable changes in mango's nutritional and phytochemical composition. These changes make ripe mango preferable over its unripe form. Conclusion: Mango fruit has been cultivated for its nutritional value for years, and it is now included in the human diet as a source of carbohydrates, vitamins (especially vitamin A and vitamin C), β-carotene, and minerals. In recent years, researchers have been more interested in mango phytochemicals. New bioactive compounds with anti-inflammatory characteristics have been discovered. Physiological and metabolic changes occur during mango ripening. An overview of the nutritional and phytochemical properties of mangoes will be provided.