Table 3.
Mango Varieties | Proximate Composition (% w/w) | Sugar Types (% w/w) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Moisture in Fresh | Carbohydrate 1,2,3 | Crude Protein 1,2 | Crude Fat 1,2 | Crude Fiber 1,2 | Ash 1,2 | Fructose 1,2 | Xylose 1,2 | Glucose | Sucrose | |
Mahachanok | 66.51 ± 0.06 b | 10.53 ± 0.45 b | 7.50 ± 0.01 b | 2.48 ± 0.02 a | 12.44 ± 0.59 b | 0.54 ± 0.03 a | 31.23 ± 0.02 a | 29.88 ± 0.02 b | n/d | n/d |
Chok anan | 68.88 ± 0.33 a | 11.23 ± 0.43 a b | 7.18 ± 0.02 c | 1.51 ± 0.02 d | 10.92 ± 0.37 c | 0.27 ± 0.01 b | 31.57 ± 0.03 a | 29.44 ± 0.06 b | n/d | n/d |
Nam dok mai | 59.50 ± 0.06 d | 11.45 ± 0.28 a | 7.03 ± 0.41 d | 1.86 ± 0.02 b | 19.90 ± 0.28 a | 0.25 ± 0.04 b | 31.41 ± 0.07 a | 30.03 ± 0.03 a | n/d | n/d |
Kaew | 60.54 ± 0.44 c | 8.93 ± 0.43 c | 8.06 ± 0.04 a | 1.68 ± 0.03 c | 20.53 ± 0.10 a | 0.24 ± 0.03 b | 31.35 ± 0.03 a | 29.73 ± 0.05 b | n/d | n/d |
1 Values are on a dry weight basis (d.w.). n/d: not detectable. 2 Average ± standard deviation; different letters in each row denote a significant difference (p < 0.05). 3 Calculated by difference with the other components of proximate content.