Table 1.

Content of the main carotenoids (mean ± standard deviation) in mango cultivars during thermal treatments at different temperatures (mg/100g d.w.).

	Keitt				Osteen
Compound	Fresh	50	60	70	Fresh	50	60	70
β-Criptoxanthin	2.18 ± 0.15 a	1.43 ± 0.13 b	0.57 ± 0.14 c	0.85 ± 0.14 b	0.68 ± 0.11 a	0.39 ± 0.03 b	0.20 ± 0.02 c	0.52 ± 0.12 a
13-cis-β-Carotene	0.17 ± 0.01 a	0.09 ± 0.05 b	0.03 ± 8.20 c	0.07 ± 0.01 b	0.07 ± 0.11 a	n.d.	n.d.	n.d.
β-Carotene	5.78 ± 0.22 a	3.27 ± 0.43 b	1.73 ± 0.41 c	2.92 ± 0.12 b	3.25 ± 0.42 a	2.22 ± 0.30 b	1.28 ± 0.06 c	3.01 ± 0.51 a
9-cis-β-Carotene	1.32 ± 0.06 a	0.64 ± 0.05 b	0.39 ± 0.10 c	0.61 ± 0.05 b	0.48 ± 0.03 a	0.25 ±0.03 b	0.13 ± 0.02 c	0.32 ± 0.06 b
Luteoxanthin	1.33 ± 0.15 a	1.06 ± 0.02 a	0.41 ± 0.05 b	0.65 ± 0.10 b	0.79 ± 0.09 a	0.18 ± 0.02 b	0.08 ± 0.01 c	0.07 ± 0.01 d
Violaxanthin	1.12 ± 0.04 a	0.72 ± 0.08 b	0.36 ± 0.12 c	0.36 ± 0.04 c	0.88 ± 0.08 a	0.12 ± 0.01 b	0.12 ± 0.01 b	n.d.
Neoxanthin	0.38 ± 0.04 a	0.18 ± 0.02 b	0.13 ± 0.02 b	0.16 ± 0.01 b	0.39 ± 0.08 a	n.d.	n.d.	n.d.
Totals	12.28 ± 0.33 a	7.39 ± 0.61 b	3.62 ± 1.66 c	5.62 ± 0.14 c	6.54 ± 0.48 a	3.16 ± 0.32 b	1.81 ± 0.10 c	3.92 ± 0.69 b

Different letters in each cultivar within the same row indicate a significant difference (p < 0.05); n.d.: not detected.