Table 3.
Chemical and nutritional properties of four mango varieties.
| Variety | Acidity g/100 g (I) | Acidity g/100 g (F) | Vit C mg/100 g (I) | Vit C mg/100 g (F) | pH (I) | pH (F) |
|---|---|---|---|---|---|---|
| Kent | 0.94 ± 0.40a | 2.97 ± 0.80ab | 17.20 ± 7.48a | 66.41 ± 20.15b | 3.77 ± 0.31a | 3.95 ± 0.23a |
| Keitt | 0.85 ± 0.28a | 3.85 ± 1.16a | 28.91 ± 21.11a | 98.70 ± 38.67b | 3.54 ± 0.36ab | 3.85 ± 0.26a |
| Haden | 0.62 ± 0.52a | 2.32 ± 1.76b | 31.52 ± 35.43a | 83.18 ± 34.45b | 3.36 ± 0.23bc | 3.54 ± 0.31b |
| Palmer | 0.66 ± 0.44a | 3.16 ± 2.10ab | 40.83 ± 41.41a | 158.34 ± 92a | 3.25 ± 0.17c | 3.32 ± 0.17b |
Means in the same column with the same superscript letters are not significantly different (p > 0.05). “I” and “F” represent initial (fresh) and final (dried) values.