. 2019 Mar 8;56(4):2073–2082. doi: 10.1007/s13197-019-03685-x

Table 2.

Dietary fiber, starch, total soluble sugars and neutral sugars content in “slightly ripe” (SR), “moderately ripe” (MR) and “fully ripe” (FR) ‘Ataulfo’ mangoes (%)

Parameter	SR	MR	FR
Total dietary fiber	25.5^a	18.3^b	15.1^c
Soluble fiber	15.2^a	9.89^b	7.82^c
Insoluble fiber	10.3^a	8.43^b	7.37^b
Starch	5.70^a	0.96^b	0.34^c
Total soluble sugars	50.2^a	68.4^b	72.2^b
Glucose	6.83^a	5.46^b	2.59^c
Fructose	12.3^a	18.1^b	18.1^b
Sucrose	31.1^a	44.8^b	51.5^c
Neutral sugars (soluble fiber)	12.4^a	13.7^a	12.2^a
Rhamnose	0.45^a	0.42^a	0.37^a
Fucose	0.05^a	0.05^a	0.05^a
Arabinose	2.50^a	2.44^a	2.28^a
Xylose	0.12^a	0.09^a	0.12^a
Mannose	3.69^a	4.15^a	3.32^a
Galactose	3.41^a	3.31^a	3.07^a
Glucose	2.24^a	3.29^b	3.06^b
Neutral sugars (insoluble fiber)	12.0^a	8.53^b	6.83^c
Rhamnose	0.26^a	0.14^b	0.11^b
Fucose	0.63^a	0.49^b	0.38^c
Arabinose	1.64^a	1.14^b	0.88^c
Xylose	3.61^a	2.63^b	1.90^c
Mannose	1.10^a	0.74^b	0.62^b
Galactose	3.15^a	2.26^b	1.91^c
Glucose	1.68^a	1.13^a	1.04^a

Means values. Different letter between ripening stages indicates significant difference (p < 0.05)