EFFECTS OF RIPENING, CULTIVAR DIFFERENCES, AND PROCESSING ON THE CAROTENOID COMPOSITION OF MANGO

The carotenoid composition of mangoes produced in Brazil was determine d by HPLC to appraise the effects of some influencing factors. Total c arotenoid rose from 12.3 to 38.0 mu g/g in the cultivar Keitt and from 17.0 to 51.2 mu g/g in the cultivar Tommy Atkins from the mature-gree n to the ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and beta-carotene. In the Keitt mangoe s, all-trans-beta-carotene, all-trans-violaxanthin, and 9-cis-violaxan thin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 mu g/g in the mature-green fruits to 6.7, 18.0, and 7.2 mu g/g , respectively, in the ripe fruits. In the Tommy Atkins cultivar, thes e carotenoids went from 2.0, 6.9, and 3.3 mu g/g to 5.8, 22.4, and 14. 5 mu g/g, respectively, on ripening. In both cultivars, the small amou nt of 13-cis-violaxanthin practically disappeared on ripening. Geograp hic effects appeared to be substantial. In commercially processed mang o juice, violaxanthin was not detected, auroxanthin appeared at an app reciable level, and p-carotene became the principal carotenoid.