Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Imported Fruit

• Main Authors: Giorgia Liguori, Carla Gentile, Giuseppe Sortino, Paolo Inglese, Vittorio Farina
• Format: Article
• Language: English
• Published: MDPI AG 2020-04-01
• Series: Agriculture
• Subjects: <i>Mangifera indica</i>; Italian mango production; quality attributes; bioactive compounds; sensory analysis
• Online Access: https://www.mdpi.com/2077-0472/10/4/103

Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest; it is high in B vitamins, contains some amounts of magnesium, calcium, zinc, and selenium and it is rich in soluble and insoluble fibers. In order to reach the European markets at proper marketable maturity, fruit from tropical countries are harvested at early maturity stage. Although this harvesting practice improves mango postharvest life, fruit reach the market with very low quality, especially in terms of taste. The present study was conducted to evaluate food quality, sensory attributes and nutraceutical value of “Osteen” fresh Mediterranean Italian mango fruit, and imported ones coming from tropical countries. Mango fruit imported from abroad were collected from 5 large-scale organized markets; fresh Italian mango fruit were harvested from a commercial orchard, at green- and mature-ripe stage. Imported and fresh Italian mango fruit were analyzed in terms of firmness, total soluble solids content, titratable acidity, flesh disorders, nutraceutical value, and sensory attributes. Mediterranean Italian mango fruit showed the best quality performances in terms of nutraceutical value and quality attributes. Sensorial analysis confirmed this behavior, these quality attributes, were perceived by the trained panel, that preferred fresh Mediterranean mango fruit.