Wangi Ukhty Nakal Ebot TT Bergetar ID 50847370 Mango - INDO18

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Wangi Ukhty Nakal Ebot Tt Bergetar Id 50847370 Mango - - Indo18

Mangifera indica; INDO‑18; physicochemical properties; nutritional quality; sensory evaluation; tropical fruit breeding 4. Introduction Mango (Mangifera indica L.) is the world’s third most cultivated fruit, providing a valuable source of carbohydrates, vitamins, and bioactive phytochemicals (FAO, 2022). In Indonesia, mango production exceeds 1.5 Mt yr⁻¹, yet the sector is constrained by limited availability of cultivars that combine high yield, disease resistance, and superior eating quality (Sutrisno et al., 2020).

Wangi Ukhty Nakal Ebot TT Bergetar – “Mango (IN‑DO18) – Physicochemical, Nutritional, and Sensory Characterisation” Wangi Ukhty Nakal Ebot TT Bergetar – “Mango

Interpretation: INDO‑18 displayed a significantly higher sugar content (TSS) while maintaining comparable acidity, resulting in an improved (S/A ≈ 35) favorable for consumer perception. The deeper red hue (higher a*) aligns with market preferences for visually attractive mangoes. 6.2 Nutritional Composition | Component | INDO‑18 | Carabao | % Difference | |-----------|---------|---------|--------------| | Vitamin C (mg 100 g⁻¹) | 45 ± 2 | 38 ± 3 | +18 % | | β‑Carotene (mg 100 g⁻¹) | 3.2 ± 0.2 | 2.4 ± 0.2 | +33 % | | Total Phenolics (GAE mg 100 g⁻¹) | 210 ± 12 | 180 ± 10 | +17 % | | DPPH Antioxidant (µmol TE g⁻¹) | 12.5 ± 0.6 | 10.3 ± 0.5 | +21 % | making INDO‑18 attractive for functional‑food markets.

Interpretation: The elevated vitamin C and carotenoid levels suggest a higher potential for , making INDO‑18 attractive for functional‑food markets. 6.3 Sensory Evaluation | Attribute | INDO‑18 (mean ± SD) | Carabao (mean ± SD) | Significance | |-----------|-------------------|-------------------|--------------| | Appearance | 7.6 ± 0.5 | 7.0 ± 0.6 | p < 0.05 | | Aroma | 7.8 ± 0.6 | 6.9 ± 0.7 | p < 0.01 | | Sweetness | 8.0 ± 0.4 | 7.2 ± 0.5 | p < 0.001 | | Acidity (balance) | 7.2 ± 0.5 | 6.8 ± 0.6 | ns | | Texture (fibrousness) | 7.4 ± 0.5 | 6.7 ± 0.6 | p < 0.05 | | Overall Acceptability | 8.1 ± 0.4 | 7.3 ± 0.5 | p < 0.001 | providing a valuable source of carbohydrates