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Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Imported Fruit

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Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, viale delle Scienze ed. 4, 90128 Palermo, Italy
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Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Agriculture 2020, 10(4), 103; https://doi.org/10.3390/agriculture10040103
Received: 26 February 2020 / Revised: 17 March 2020 / Accepted: 21 March 2020 / Published: 2 April 2020
(This article belongs to the Section Agricultural Product Quality and Safety)
Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest; it is high in B vitamins, contains some amounts of magnesium, calcium, zinc, and selenium and it is rich in soluble and insoluble fibers. In order to reach the European markets at proper marketable maturity, fruit from tropical countries are harvested at early maturity stage. Although this harvesting practice improves mango postharvest life, fruit reach the market with very low quality, especially in terms of taste. The present study was conducted to evaluate food quality, sensory attributes and nutraceutical value of “Osteen” fresh Mediterranean Italian mango fruit, and imported ones coming from tropical countries. Mango fruit imported from abroad were collected from 5 large-scale organized markets; fresh Italian mango fruit were harvested from a commercial orchard, at green- and mature-ripe stage. Imported and fresh Italian mango fruit were analyzed in terms of firmness, total soluble solids content, titratable acidity, flesh disorders, nutraceutical value, and sensory attributes. Mediterranean Italian mango fruit showed the best quality performances in terms of nutraceutical value and quality attributes. Sensorial analysis confirmed this behavior, these quality attributes, were perceived by the trained panel, that preferred fresh Mediterranean mango fruit. View Full-Text
Keywords: Mangifera indica; Italian mango production; quality attributes; bioactive compounds; sensory analysis Mangifera indica; Italian mango production; quality attributes; bioactive compounds; sensory analysis
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Liguori, G.; Gentile, C.; Sortino, G.; Inglese, P.; Farina, V. Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Imported Fruit. Agriculture 2020, 10, 103.

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