~ 2905 ~ International Journal of Chemical Studies 2020; 8(4): 2905-2908 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; 8(4): 2905-2908 © 2020 IJCS Received: 17-05-2020 Accepted: 20-06-2020 RP Singh HOD Biochemistry, Department of Biochemistry, ANDUAT, Kumarganj, Ayodhya, Uttar pradesh, India Aman Pratap Singh Research Scholar, Department of Biochemistry, ANDUAT, Kumarganj, Ayodhya, Uttar pradesh, India Ramesh Pratap Singh Assistant Professor, Department of Biochemistry, ANDUAT, Kumarganj, Ayodhya, Uttar pradesh, India RN Kewat Associate Professor, Department. of Agricultural Biochemistry, ANDUAT, Kumarganj, Ayodhya, Uttar pradesh, India Corresponding Author: RP Singh HOD Biochemistry, Department of Biochemistry, ANDUAT, Kumarganj, Ayodhya, Uttar pradesh, India Biochemical studies on Mango ( Mangifera Indica L.) varieties during various stages of fruit development RP Singh, Aman Pratap Singh, Ramesh Pratap Singh and RN Kewat DOI: https://doi.org/ 10.22271/chemi.2020.v8.i4ai.10084 Abstract The present investigation was conducted on ten varieties of mango collected from orchard at ANDUAT, Kumarganj, Ayodhya to study physical and biochemical parameters during various stages of fruit development. Highest total sugar content was observed in Amrapali (6.52%) at 30 days and 13.05% at 60 days after fruit setting. Maximum ascorbic acid content was recorded in Gilash (26.73 mg/100g) at 30 days, Langra (23.32mg/100g) at 60 days and Gulabkhas (19.83 mg/100g) at 90 days after fruit setting. Maximum beta carotene content was noticed in Amrapali (124.94 μg/100g) at 30 days and 90 days (3543.80μg/100g). Maximum crude fibre content was noticed in Gilash (1.28%) at 30 days and (1.11%) at 60 days. Dashehari variety was found to contain highest amount of total sugar while highest ascorbic acid content was recorded in Gilash at 30 days and Gulabkhas at 90 days. Keywords: Mango varieties, total sugar, protein, crude fibre, amino acid, total mineral Introduction The biochemical composition of mango fruit differs among the cultivars and the stage of maturity. Mango fruit is rich in carbohydrate as well as vitamin A and C. Mango peel and pulp contains other compounds, such as pigments, crotenoids, polyphenols, omega-3 and omega-6 polyunsaturated fatty acids. Mango peel contains pigments, including carotenoids, such as provitamin A compound, beta-carotene, lutein and alphacarotene, polyphenols such as quereetin, gallic acid, caffeic acid, catechins, tannins and the unique mango xanthonoid and mangiferin which have potential to counteract various disease processes. Phytochemical and nutrient content appears to vary across mango cultivars. Up to 25 different carotenoids have been isolated from mango pulp, the highest of which was beta-carotene, which accounts for the yellow orange pigmentation of most mango cultivars. Mango belongs to the genus Mangifera of the family anacardiaceae. The genus Mangifera contains several species that bear edible Mangifera species generally have lower quality fruits and are commonly referred to as wild mangoes. Fruits are highly perishable due to enzymatic and non-enzymatic reactions that takes place during maturation and storage, affecting nutritional, sensorial and physicochemical properties. Nutritionally it is a rich source of carotenoids organic acids, polyphenols and minerals etc. The quality of mango fruit is judged on the basis of shape, size, weight, maturity, firmness and golden yellow colour after ripening. There are nearly 1000 mango varieties in India, but only 20 are cultivated on a commercial scale. The famous and popular varieties are Alphanso, Bombay Green (Malda), Chausa, Dasheehri, Lagara, Safeda, Neelam, Malgova and Banglora (Totapari). All the parts of mango plant have various uses in India. Both ripe and unripe fruits are used extensively by food processing industries to prepare wide variety of products such as syrup, jam squash, juice, amchur, candy, jam jelly preserve and squash etc. Ripe fruits are utilized in preparing nectar, custard powder, baby foods, mango leather and toffee also. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour or for extraction of edible oil. Besides its use in animal feed, mango keernel flour can be utilized for edible purposes. Besides fruits of some cultivars like Alphanso and Dashehari are sliced and canned for catering to the needs of consumers during the off-season.