Table 1. Chemical nutrient composition of the mangoes at the two stages of the ripening. Values are expressed in g/100 g fresh matter.

Varieties

Total sugar

Saccharose

Fructose

Glucose

Pectins

Starch/

Maltodextrin

Pre-ripe

ripe

Pre-ripe

ripe

Pre-ripe

ripe

Pre-ripe

ripe

Pre-ripe

ripe

Pre-ripe

ripe

Améliorée

7.6 f

15.2 a

2.8 e

4.5 b

4.0 b

9.4 a

0.55 g

1.4 d

2.2 b

 1.7 fg

9.3 b

0.8 g

 Keitt

4.0 h

9.4 e

0.7 i

1.7 h

2.4 h

6.4 d

0.55 g

1.5 c

1.8 e

1.6 g

4.4 d

0.0 j

 Mango

 5.3 g

14.0 a

1.8 g

4.7 a

3.4 f

8.1 b

0.10 i

0.8 f

2.0 c

2.4 a

8.3 c

1.1 f

 Palmer

5.2 g

13.4 c

1.7 h

4.3 c

3.3 g

8.0 b

0.44 h

1.0 e

2.1 c

1.7 f

 11.1 a

0.9 g

  Values are means ± standard deviation. In a same column for each parameter, values with different letters are significantly different (p < 0.05).