Traditional Name: Ratnagiri Hapus. Also
known as Alphanso Mangoes, Alphonso, Alfanso, Alfonso, Hapoos, Bombay Variety.
Scientific Name: Magnifera
Indica
Colour: Raw Mango- Light green to Dark
Green with or without red tinge around the
stem
Ripe Mango- Golden yellow with or without red tinge around the
stem.
Major Cultivating Areas: Ratnagiri District, Sindhudurg
district, Raigad district, and parts of Pune district,in Maharashtra
State. Valsad: Gujarat State. Parts of Karnataka and Tamilnadu
Nutritional value of
mangoes Ratnagiri Alphanso Mangoes are very rich in
nutritional value.
Mango is one of the most popular crops in the tropics, adapted to a wide range of soils
and relatively easy to cultivate. It is universally considered as one of the finest fruits
in the world, and is aptly called, " King of the Fruits ". If there was a competition to
decide the best fruit in the world for taste and aroma, the Indian mango would certainly
be one of the front-runners. It is the "national fruit" of India where it accounts for 42%
of fruit crop land. In a year, India harvests more than 12 million tonnes of mangoes.
Its taste combines the delicious with the exotic, with a range of flavours. Mango is not
only delicious, it is also full of nutritional value. It is high in beta-carotene, a
precursor of vitamin A, and is a rich source of the vitamin B complex. Mangoes are mainly
consumed fresh.
Their nutritive value is relatively high. One hundred grams of raw mango (edible portion)
contains Water (81.7 g), Food energy ( 66 calories ), Protein (0.7 g), Fat (0.4 g),
Carbohydrates (16 g ). Mangoes are also relatively rich in other elements (calcium,
phosphorous, iron, potash magnesium) and in vitamins, especially A and C.
Although mango is grown in almost 80 countries , India is the largest producer in the
world accounting for approximately 52% of the total world production. The world production
of mango is estimated to 23,427,700 MT and the mango producing countries are Brazil,
Indonesia, Mexico, Nigeria, Pakistan, Philippines, Thailand etc.
Selecting good
mangoes. Selection of good mangoes is very important. Mangoes with a
good maturity of about 85%-90% are best for eating. Over maturity of fruit
often results in white mass near the center of the fruit known as spongy tissue.. Lower maturity of
fruit results in less taste, sweetness and flavour. Hence the right maturity
is most important aspect. A mature fruit is more rounded, and has a slight
depression around the stem. The color is also less dark green.
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How to Ripe Mangoes
Mangoes are best ripened in Rice Straw.
The mangoes are plucked and placed in crates in Rice straw interleaved between
two layers and top and bottom. It normally takes between 7 to 10 days for the
fruit to ripe. The mango starts to change its color from green to faint green
to yellowish green to yellow and finally a golden yellow or 'mango' color.
There is a distinct and a beautiful smell around this stage.
Nowadays people use Carbides to force the ripening process
as well as to ripen immature fruit and to impart a better color to the mangoes.
But the smell,aroma and the flavour gets affected in this process. It is best
to let the fruit ripe by itself.
Now with the advancements in technology it is
possible to ripen the mangoes in a controlled atmosphere with ethylene treatment.
Ethylene treatment is absolutely safe, as Ethylene is a natural fruit hormone
with controls ripening. To know more about ethylene treatment and controlled
atmosphere ripening process Click Here
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How to eat mangoes
Mangoes could be eaten in many ways. But the important criteria is choosing the right time to cut a mango. The mango
turns golden yellow or 'mango' color and there is a distinct and a
beautiful smell around this stage. Choose the soft and sweet smelling
mangoes and place them in a bowl of water at room temperature for about 15
minutes. This is very very important. The mango is warm inside as
the ripening process is going on. This stops the ripening process and brings out the flavour of the mango at its best.
Now cut the mango or extract the pulp.
The mangoes should not be refrigerated. If you want to eat cool mangoes refrigerate only
30 minutes before eating, but after dipping them in water at room temperature.
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