Changes in Some Carbohydrates in Developing Mango Fruits Cvs. Langra and Mallika

In the developing mango fruit Cvs. Langra and Mallika, average fruit weight, moisture, fructose, reducing sugars, total sugars, starch, alcohol insoluble solids (AIS) and pectin (water, ammonium oxalate and alkali soluble fractions) were estimated till ripening. The fruit weight increased until harvest, together with fructose and reducing sugars. After an initial decrease in total sugars in Mallika, it increased till maturity and ripening, whereas, in Langra fruits total sugars increased throughout the growth period. The accumulation of starch was slow at first but later increased with concomitant increase in alcohol insoluble solids. In ripe fruits starch as well as AIS declined. After an initial fall water soluble pectin was maximum in mature fruits, i.e., at 84 days in Langra and 93 days in Mallika after fruit set. Alkali soluble pectin increased until 75 days after fruit set in both the cultivars and then declined till harvest and ripening.