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Sudan University of Science and Technology College of Graduate Studies ﺑﺴﻢ اﷲ اﻟﺮﺣﻤﻦ اﻟﺮﺣﻴﻢ Sudan University of Science and Technology College of Graduate Studies Department of Horticulture Physical and chemical Characteristics of Three Mango Cultivars at Three Maturity Stages اﻟﺨﻮاص اﻟﻔﯿﺰﯾﺎﺋﯿﺔ واﻟﻜﯿﻤﯿﺎﺋﯿﺔ ﻟﺜﻼﺛﺔ ﻣﻦ أﺻﻨﺎف اﻟﻤﺎﻧﺠﻮ ﻓﻲ ﺛﻼﺛﺔ ﻣﻦ ﻣﺮاﺣﻞ اﻟﻨﻀﺞ By Rayan Kamal Mohamed Ali A thesis submitted in partial fulfillment of the requirements for the degree of M. Sc. in horticulture Supervisor: Prof. Dr. Elsadig Hassan Elsadig 2016 1 اﻵﯾﺔ ﺑﺴﻢ اﻟﺮﺣﻤﻦ اﻟﺮﺣﯿﻢ ﻗﺎل ﺗﻌﺎﱃ: وَآَﻳَﺔٌ ﳍَُﻢُ اﻷَْرْضُ اﻟْﻤَ (ﻴْﺘَﺔُ أَﺣْﻴـَﻴـْﻨَﺎﻫَﺎ ﻣِﻨـْﻬَﺎ ﺣَ وَأَﺧْﺮَﺟْﻨَﺎﺒﺎ ﻓَﻤِﻨْﻪُ ﻳَﺄْﻛُﻠُﻮنَ (33) وَﺟَﻌَﻠْﻨَﺎ ﻓِﻴﻬَﺎ ﺟَﻨﱠﺎتٍ ﻣِﻦْ ﳔَِﻴﻞٍ وَأَﻋْﻨَﺎبٍ وَﻓَﺠﱠﺮْﻧَﺎ ﻓِﻴﻬَﺎ ﻣِﻦَ اﻟْﻌُﻴُﻮنِ )( ﻟِ 34ﻴ َﺄْﻛُﻠُﻮا ﻣِﻦ ْ ﲦََﺮِﻩِ و َ ﻣ َ ﺎ ﻋَﻤِ ﻠَﺘْﻪُ أَﻳ ْﺪِ ﻳﻬِﻢ ْ أَﻓَﻼَ ﻳ َﺸْﻜُﺮ ُ ونَ (35) ﺻﺪق اﷲ اﻟﻌﻈﻴﻢ ﺳﻮرﻩ ﻳﺲ اﻵﻳﺎت (35-33) 1 Dedication I would like to dedicate this work To my father To my mother To my sister To my brothers To my Husband To my teachers and my friends 2 Acknowledgment I would like to start this text by expressing my upmost, deepest, and sincere expression of gratitude firstly to my supervisor Prof. Dr. Elsadig Hassan Elsadig who made this journey as enlightening as it could get. Secondly, but not underrating my dear parents, wishing that I could one day repay them the amount of ambition they fill my life with. Without both I would have never been the woman I am nor have made it this far in life, so I would be honored to dedicate this piece of research as well as my whole life to them, as a mere thank you note would never suffice. Thirdly and undoubtedly, I would not forget all the faculty and instructors who were the torch that lit my way throughout my years and during this program. Thank you 3 List of Contents Title Page No. 1 ..........................................................................................................................اﻵﯾﺔ Dedication .............................................................................................................. 2 Acknowledgment ................................................................................................... 3 List of Contents ...................................................................................................... 4 List of Tables ......................................................................................................... 6 List of Figures ........................................................................................................ 7 Abstract .................................................................................................................. 8 10 .................................................................................................................. اﻟﺨﻼﺻﺔ CHAPTER ONE .................................................................................................. 11 Introduction ....................................................................................................... 11 Objectives: ........................................................................................................ 12 CHAPTER TWO ................................................................................................. 13 LITRETURE REVIEW ........................................................................................ 13 Origin and distribution: ..................................................................................... 13 Taxonomy: ........................................................................................................ 14 World production: ............................................................................................. 14 State .................................................................................................................. 14 Area(feddan) ..................................................................................................... 14 Production(tons) ................................................................................................ 14 Production(%) ................................................................................................... 14 Botanical description: ........................................................................................ 16 Environmental requirements: ............................................................................ 18 Nutritional value of mango: .............................................................................. 19 Chemical composition: ...................................................................................... 19 Constituent ........................................................................................................ 21 Per 100g fresh pulp ........................................................................................... 21 4 Constituent ........................................................................................................ 21 per 100g fresh pulp ........................................................................................... 21 Propagation: ...................................................................................................... 22 Pruning: ............................................................................................................ 23 Irrigation: .......................................................................................................... 24 Fertilization: ...................................................................................................... 24 Diseases and pests: ............................................................................................ 25 Harvesting: ........................................................................................................ 27 Uses of mango: ................................................................................................. 28 Varieties of mango: ........................................................................................... 29 CHAPTER THREE .............................................................................................. 31 MATERIALS AND METHODS ......................................................................... 31 Plant Material .................................................................................................... 31 Preparation of the Mango fruits ......................................................................... 31 Chemical analysis: 31 Organoleptic Evaluation .................................................................................... 34 CHAPTER FOUR ................................................................................................ 36 RESULTS AND DISCUSSION ........................................................................... 36 Introduction: ....................................................... Error! Bookmark not defined. Statistical analysis technique and abbreviations ................................................ 35 CHAPTER FIVE.................................................................................................. 56 Conclusion and Recommendations ....................................................................... 57 Conclusion: ....................................................................................................... 57 Recommendations: ............................................................................................ 59 References ............................................................................................................ 60 5 List of Tables Title Page No. Table 1: Dimensions and weight of fruit of three Sudanese mango cultivars ........ 37 Table 2: Dimensions and weight of seed of three Sudanese mango cultivars ........ 40 Table 3: Dimensions and weight of pulp and weight of peel of three Sudanese mango cultivars .................................................................................................... 43 Table 4a: Physicochemical properties of three Sudanese mango cultivars ............. 47 Table 54b: Contd. ................................................................................................. 50 Table 65: Sensory evaluation of three Sudanese mango cultivars ......................... 54 6 List of Figures Title Page No. Fig1: Fruit length of three Sudanese mango cultivars ........................................... 37 Fig 2: Fruit width of three Sudanese mango cultivarsError! Bookmark not defined. Fig 3: Fruit weight of three Sudanese mango cultivarsError! Bookmark not defined. Fig 4: Seed length of three Sudanese mango cultivarsError! Bookmark not defined. Fig 5: Seed width of three Sudanese mango cultivarsError! Bookmark not defined. Fig 6: Seed weight of three Sudanese mango cultivarsError! Bookmark not defined. Fig 7: Pulp length of three Sudanese mango cultivarsError! Bookmark not defined. Fig 8: Pulp width of three Sudanese mango cultivarsError! Bookmark not defined. Fig 9: Pulp weight of three Sudanese mango cultivarsError! Bookmark not defined. Fig 10: Peel weight of three Sudanese mango cultivarsError! Bookmark not defined. Fig 11: Moisture content of three Sudanese mango cultivarsError! Bookmark not defined. Fig 12: Crude fiber of three Sudanese mango cultivarsError! Bookmark not defined. Fig 13: Ash content of three Sudanese mango cultivarsError! Bookmark not defined. Fig 14: Titratable acidity of three Sudanese mango cultivarsError! Bookmark not defined. Fig 15: Total soluble solids of three Sudanese mango cultivarsError! Bookmark not defined. Fig 16: pH-value of three Sudanese
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