Description and Quality of Some Mango Varieties Grown in Hawaii and Their Suitability for Freezing

Home , Brooks (mango), Haden (mango), Julie (mango)

TECHNICAL BULLETIN 26 MAY 1955

DESCRIPTION AND QUALITY OF SOME MANGO VARIETIES GROWN IN HAWAII AND THEIR SUITABILITY FOR FREEZING

KATHRYN J. ORR CAREY D. MILLER

H AWAII AGRICULTURAL EXPERIMENT STATIO N, U N IVERSITY OF H AWAII C ONTENTS PAGE

INTROD UCTION . 3

DESCRIPTION O F FR UIT 3 Size 3 Form . 3 Color of skin and flesh 3 Thickness of skin 3 Texture of flesh 3 Flavor . 10 Glossary 10

PHYSICAL AND C HE M ICA L V AL U ES 10 Percent flesh and waste 10 Percent moi stu re ]() Ascorb ic acid 10 pH II

C O LO R C H ART AND CODE II Hue I I Value . I 1 Chroma 14

M ETHODS O F FR EEZI NG 14 H alves or cheeks 14 Finger slices 15 Purees 15 Fruit cocktails 15 Whole mango 15

RESUL TS O F FR EEZING TRIALS: ORGANOL EPTIC T ESTS 15 H alves, cheeks, and fruit cocktails 15 Finger slice packs 22 Purees 23 Whole frui t 23

S UMMARY AND CONCLUSIO N S 23 Varieties 24

LITERAT URE CITED 24 THE AUTHORS

Kathryn J. Orr, Specialist in Foods and Nutrition at the Agri cultural Extension Service, was form erly Junior N utritionist at the Hawaii Agri cultural Experiment Station. Carey D . Mill er is Nutritioni st at the Station and head of the College of Agri cultu re Department of Foods and Nutrition.

ACKNOWLEDGMENTS

Th e authors wish to acknowledge the co-operation of M r. Alb ert W. Duvel, Board of Agri culture and Forestry, Lihu e, Kauai; Drs. A. J. Mangelsdorf and John Warner, Hawaiian Sugar Planters' Association , Honolulu; D r. Richard A. H amil ton, HAES Horticulture Department, and Me. Shigeru Nakata, HAES Plant Physi ology Departm ent, for sup plying the mango varieties for freezer tests; and Miss Barbara Branthoover, HAES Department of Foods and Nutrition, for the pH determinations. In addition, gratef ul acknowledgement is made to the late Me. D. T. Fleming, manager of Baldwin Packers, Ltd ., Lahaina, Maui , for mangos used in preliminary freezer tests during the summer of 1949. W e wish also to thank members of the organol epti c panel for their prompt and faithful appearance at the many pa nel sessions required to score these fru it samples over a period of thr ee years. DESCRIPTION AND QUALITY OF SOME MAN GO VARIETIES GRO\XfN IN HAWAll AND THEIR SUIT ABILITY FOR FREEZING

INTRODUCTION Qu ick-freezing of Hawaii fruits is a compa ratively new process in the Island s, and much work is needed to determine the methods that will provide products of high quality. Mangos grow on all the H awaiian Island s, but not all varieties are availabl e on every island. Since 1949, thi s laboratory has froz en all of the super ior nam ed mango varieties obt ainable (unknown seedlings were not included) , vary ing the treatm ent and type of product, and testing the froz en samples aft er different period s of storage. This paper presents the descriptions of 21 Hawaii vari eties of mangos and the results of freezing tests (for 20 varieties) for two seasons .

DES CRIPTION OF FRUIT Since descriptions of the mango varieties commonly found in Hawaii are not readily available (the excelle nt bulletin by W . T. Pope published in 1929 is now out of print) , thi s bulletin includes not on ly dat a on freezing, but a description of fresh mangos such as might be useful for the housewife or the processor (table 1) . The variety and source, size, form , color of skin and flesh, thickness of skin, texture of flesh, and the fruit flavor are describ ed for all the fresh fruits investigated. Tex tur e and flavor of flesh were rated by an org anol epti c panel (see p. 15) . A glossary of word s used by horticulturists to describe mango " forms" in table 1 with defini tions of terms is presented on page 10 . These terms are also used to label the draw ings showing the form characteristics of Hawai i mangos (figure 1) . Size T he size of mangos is influenced by climate and soil conditions. They have been classed by weight as small , medium, large, and very large in table 1. Fru it 4 to 8 oun ces is considered small; from 8 to 12 oun ces, medium; 12 to 16 ounces, large; and 16 oun ces and over, very large. Form The descrip tion of mango fo rms is best exp lained by the drawings in figure 1. Co lo r of Ski n and Flesh Skin color is varied ; it may run fro m greenish- yellow, through bright yellow to red in ripe frui t. The flesh colors ranged from a greenish-yellow to a deep orange. T hickness of Skin Skin may be thin, medi um thick, or very thick. It may be removed easily, which is termed "glove peel," or it may adhere closely to the flesh and need to be removed with a knife. Texture of Flesh T exture of flesh is varied; the most desirable is smooth, fine-grained, and rela tively free of fibers. Some fruits have a slippery texture which is not particularly desirable. DE PRESS ION V ENT RAL --:-ABOU T STEM , DEPRE S S IO N B ASE SHO ULDE R ,, SL END ER ABOUT ST E M - , '

N Ar, O R ST IGM AT rc PO INT• • ' .' NA t<. O N , ',V E NTRAL EDGE L ENGTH - " ' ...-....~ .. -.. LENG~ , STEM TO A PEX \~

FIG. I. Form characteristics of Hawaii mangos ( aft er Pope, 2) . T AB LE 1. D ESCRIPTION OF SOME MANGOS G ROWN IN H AWAII. '"o ::: m VARI ETY CO LOR THICKNESS TEXTURE ::: AND SIZE FORM OF OF FLAVOR ;>z Skill Flesb Cl SOURCE SKIN FLESH o < BICKNELL Small- Roundish with bea k or Greenish peel Yellow Thin ; Smo oth , Very tart ;> ;'; ( Oa hu) avowt. nak at apex overl aid with with difficult except for and m j 4 oz. orange chee k; green to remove fibers astr ingent; m small light cast; -- und er (acid '" pi np oint dots overlaid with pee l affects over all green veins jaw ) under peel BISHOP Medium- In ge neral, ova l; shoul- Greenish Yellow Very Very Strong ( Ka uai) wt. ders nearly eq ual ; dorsal yellow with thin; coarse ; turpentine 8-12 oz. side syme trically round- with heavy red greenish difficult slippery aroma ed to apex; ven tra l side chee ks overl aid cast to remove and flavor tap ers slightly from mid- with small dl e to prominent nak, dark and light slight depression about dots stem BOSWELL Small- Oblong ; base slende r Bri gh t yellow Yellow- Medium Firm; Excellent ( Oa h u) avowt. a r o u n d s te m ; p ro - and very orange thick; relatively flavor; 4 oz. nounced nak with de- smooth easily free of sweet and pressio n above removed fibers mi ld BROOKS LATE Medium- Oval with ventral and Green with Bright Medium Somewhat T art ; ( Kauai) wt. dor sal shoulders full; yello wish yellow- th ick po rous but on 8-12 oz. depression aroun d stem, pink blush ; orange very jui cy; acid ap ex rounded with nak small p romi- fibers deep side inconspicuou s nent ligh t into flesh green dots un der overl ay skin pee l TABLE 1. (cont'd.)

CAM BODIANA Medium- Oblong to oblong-ovate; Greenish- Deep Thin Yr:ry Sub-acid ; (Oahu) wt. depression about stem ; yellow to deep yellow and JUI CY; slightly 8- 10 oz. apex pointed yellow; smooch tender fiber-free arom atic FAIRCHILD Medium- Oval wit h ventral shoul- Greenish with Lemon- Thin ; Rathe r dry; Tart ; (Kauai) wt . der large ; apex pointed deep yellow- yellow difficult fibers under sugge stive of ( Oahu) 8- 12 oz. and near center orange over - to peel but turpentine, cast; scattered, remo ve not deep but not white pinpoint into flesh unpleasant dot overlay HADEN Very Round ; oblique - very Mostly yellow Yellow- Thick; Somewhat Mi ld, ( Oahu and large- full ventral and dorsal with red cheeks orange to easily coarse and aromatic; Kauai) avowt. shoulders with depres- when ripe ; deep removed slightly excellent 16 oz. sion around stem ; apex overlaid with orange from str ingy -- or more rounded. . with nak very many pinpoint ripe beneath peel ; Inconspicuous. yellowi sh dot s fruit few fibers deep in flesh; slippery HANSEN Small to Form roundish, ovate- Greenish-yellow Yellow- Medium Very Quite tart, (Oahu) medium- reniform or ovate-ob- to light yellow orange thi ck JUICY little wt. lique with distinct beak with dark red starchy; 6-10 oz. at stigmatic point cheeks ; stem resembles a area overlaid a Pirie with small yellow dots HOLT Small to Full dorsal and ventral Greenish Deep Thick Coarse and Ver y tart, (Oahu and med ium- shoulders with depres- yellow with orange and spongy; few with Kauai) wt. sion around stem ; oval white specks tough ; fibers except aroma 8-12 oz. shaped with 2 flat sides; at stem; very glove around seed ; of Pirie apex broad; rather point- smooth peels some ed toward the ventral; when slipp eriness nak very prominent ripe en T ABL E 1. (cont' d.) o z HOTOK E Medium- Oblique - unsymmetri- Yell ow Light Very Smooth and Extremely '" ~ ( Kauai) avo wt. cal; ventral shoulder with casts yellow- th in ; slightly mild > z 8 oz. large; apex pointed of red almost tears slippery; or C"l o lemon easily on very few bland -c colored peeling fibers > " J OE WELCH Large Hi gh ventral shoulder Ligh t to deep Deep Thin; Very smooth Mild; '"::i ( Mapalehu to very - sloping dorsa l- fruit yellow with red yellow glove and fine- excellen t '"en 30) large- oval to round, slightly bloom near orange peels grain ed ; fruit (Mo lokai) wt. oblique; full apex with stem end; over- almost fiber- 14- 20 oz. pronounced depression lay of deeper free; slight above promine nt nak ; red dots; very slipperiness also depression arou nd smooth. stem J ULIE Small to Roundish wi th broad Gre enish- Deep Medium Fibrous and Somewh at (Oa hu) medium- apex; very pronounced yellow with orange thick extremely tart ; wt. nak at center of apex pin point whit e soft and resembles 4-8 oz. dots overlaid ; juicy; Joe dark red dots stringy W eIch around stem under peel KALIHI Medium- Roundish with blunt Golden apricot Yellow to Medium Strings and Somewhat (Oahu) avowt. doub le apex; slight de- (yellow- orange In bristling tart; 8 oz. pression around stem orange)- thickness, texture to pleasing sometimes smooth ; flesh aroma splashed Irreg- peels due to small ularly with easily fibers bright red throughout; about the firm shoulder; small pinpoint white dots j" TABLE 1. (cant'd.)

KR USE Medium Roundish with pointed Lemon-yellow; Yellow- Medium Firm with Sligh tly (Kauai) to large- apex; length and breadth overlaid with orange thi ck; campa ra- tart, avowt. almost equal gree n cast and peels tively few but 12 oz. light yellow easily strings good pinpoint dots except directly und er peel; ext remely smooth

LEMON Small- Oblong ; slightly oblique Rich, Yellow Thin Firm, but Sub- CHUTNEY avo wt. base full about stem; lemon and slightly acid ( Kauai) 5 oz. dorsal shoulder slight; yellow paper- fibrous; or ventral shoulder high ; like juicy mild slig ht depression around nak

LOTT'S Medium Roundish ; ovate - reni - Yellow with Yellow- Medium Very juicy Extremely SPE CIAL to large- form or ovate -oblique green cast and orange to thi ck and very sweet, (Oahu) wt. with distinct beak at slight rose orange fibrous also strong 8- 20 oz. stigmatic point blush on cheek tur penti ne with overcast flavor of wh ite dots

ONO Small- Ovate-reniform or ovate- Yellow with Yellow- Extr emely Firm, and Flavor (Oahu) avowt. oblique with distinct ora nge-blush orange thin slightly somewhat 4 oz. beak at stigmatic poi nt ; cheek; over- JUICY; bland, rounded apex laid with small large furry also slight ligh t pinpoint area around turpentine dots pit taste TABL E 1. (cont' d.) oen ;;:: '" ;;:: PARIS Small- Oblong with rather ex- Yello w with D eep, Medium Compara- Tart with >z (Oahu) av, wt. tended apex; large veri- red cheek ; bright thi ck; tively dry ; slight oC'l 4 oz. tral shoulder ; nak not heavy bloom ; yellow difficult heavy fibres turpentine ;; very pro mi nent skin smooth to remove around pit flavor :: wit h small :j'" whit e dots '"en

PIRIE Medium- Rou nd ish , ovate - reni- Greenish Brigh t M oderate- Fine- Sweet, ( Oahu) av. wt. form or ovate -oblique yellow with yellow- ly thin; textured and spicy; 12 oz. with distin ct beak at crimson cheeks orange some JUICY ; may have stigmatic point and pal e yellow stri ngs fibers deep slight dots beneath into flesh turpentine under peel flavor, not objectionable

WHITNEY Medium- Oblong ; with flattened G reenish Lemon- M edium Starchy ; Very (Oahu) wt. side; rath er extended yellow overlaid yellow thick many strings aromatic; 8-12 oz. apex ; l a r ge ve ntral with ligh t with and under peel some flavor shou lder pinpoint dots green leathery and fibrous of cast around seed turpentine

WOOTTEN Medium- Roundish with broad Yellow-orange Yellow- T hin; Smooth- M ild ( Oa hu ) wt. apex ; stem in sha llow with deeper orange, hard textured ; 8-12 oz. cavity orange bloom; apricot to dry , but overlaid with color peel very dark pinpoint slippery dots ; peel rough to touch '0 Jl) Ht\WJ\ll j \ LJIU L. U L J UH.I\L l~APl~IH JVl J ~ l~ l .) 11\ 1 H. .JJ."j

Flavor Flavor depend s considerably on personal likes and dislikes. Some fru its are tart and slightly astringent ; others are bland and subacid. Sweetness is desirable. Turpentine flavor and starchiness are not conside red good qua lities; however, some mangos exhibit these characteristics when not completely ripe and lose them as the fruit matures. Prime ripeness and top quality fr uit are essential for superior flavor.

G LOSS ARY apex- blossom tip of mango; opposite to stem end of fru it axis-central vertical line of fruit from stem to apex, or maximum length of frui t dorsal- surfa ce of mango turned away from the axis nak (or stigmatic point)-promontory of flesh near or at apex of fruit oblique-neither perpendicular no r hor izonta l, but slant ing, inclined oblong-broadly elliptical; longer in one dir ection than another oval- egg-shap ed ovate-obligue- egg-shaped and also slanting or inclin ed ovete-reniforrn-i-egg-shaped and also curved or bent like a half-moon stigmatic point-see nak ventral-opposed to dor sal, surface turned touiard the axis

PHYSICAL AND CHEMICAL VALVES Some physical and chemical characteristics of Hawaii varieti es of mature mangos are present ed in tabl e 2. Considerabl e variation in physical and chemical values was noted in table 2 not only between varieties but also within one variety from year-to-year, and from island-to-island in the same year. The physiological and climati c conditions of rainfa ll, sunshine, temp erature, soil conditions, etc., probably contribute consid er ably to these differences within one variety.

Percent Flesh an d Waste The amount of mango flesh available for freezing (edible portion) ranged from 45.5 to 82.9 percent; the pit waste from 9.1 to 26.8 percent; skin or peel waste from 7.1 to 39.2 per cent; and the total waste from 17.1 to 55.0 percent. All of these figures exhibit wide disparity, making some varieties more desirab le than others for freezer use.

Percent Moisture Th ese values ranged from 76.4 to 85.4 percent, a difference of 9.0 percent. Moi sture values are somewhat more consistent than edible portion or waste values. Ascor bic Acid T he ascorbic acid values for the 18 varieties checked showed wid e divergence. Mangos as a gro up are conside red on ly a fair sour ce of vitamin C. However, the Ho lt (1951) , Ju lie, Ka lihi, and Wootten varieties proved to be good sources of ascorbic acid in 1951 and 1952. Great differences were again noted within one variety from year-to-year and island -to-island . For example, the Fairchild 1951 SO ME MANGO VARIE TIES 11

(Kauai) tested 26 .0 mill ig rams ascorbic acid per 100 grams flesh, whi le the Fair ch ild 1952 (Kauai and Oa hu) exhibited on iy 9.9 and 8.4 mi lligrams ascorbi c acid per 100 g rams edible portion. pH The pH ran ge for the mangos listed in ta ble 2 is wide. The mango vari eti es with the lowest pH d id no t exhibit th e highest values of ascorbic acid, but the H ad en and Holt varieties with pH values of 3.90 and 3.70 were scored " tart" in flavo r by the taste panel. The Ono vari ety wit h a pH of 3.9 0 was conside red some wh at " bland" in flavor and did not follow the Haden-Holt pattern .

COLOR CHART AND CO DE* Color has three dimension s, IJ/le,vaill e, and (broil/a, wh ich fully and accuratel y des cribe any color as well as the th ree dimensions of a box describes its length, wid th , and breadth. Each of these dimension s can easily be measu red and stated simply in writing. Hue H ne deno tes the nam e of any color. When a p rism breaks a ray o f sunlight int o a band ( the spect rum) of its component colo rs, red, yellow, green, blue, c.c., each is termed the bne, or common nam e of that color. Any red is red in bne. Hne is the first cha racteristic of a color that the eye detects. It is how we know, for instance, that a red is red and not green or any ot he r color. In no tat ing a color, its bue is indicated by the in itia l lett er or letters of the color referred to- R for red , YR for yell ow-red , Y for yell ow , etc. Value Valn e is called the va riable lig ht str engt h of color. Pu re white is so lig ht that no color can be seen in it. Pure black is so black that no color can be seen in it. But between the two can be d istinguished var ious degrees of Iight strengt h ranging from da rkest gray, just above black, to I(l;htest gray, just below wh ite, and colors can be seen at th ese var ious int erm edi ate levels of light strengt h. For instance, yellow is usua lly a light color and near er to whi te than black. Purple-blu e is usually a dark color, near er to black than white. The eye can read ily d isting uish and mem ori ze ten diff erent ste ps o f ualne, g rad uate d fro m black at the bottom up to white at the top. Vallie can be est ima ted with the un aided eye and accura tely meas ured by comparing the color with the oalu e scale. Pure black is ind icated by numeral 0 at the bottom of the scale and p ure white by 10 at the to p of th e scale. The pure g ray is know n as neutral and is indicated by the initial N wit h its level indicated by a numeral set above a lin e at th e rig ht as N 2/ , N 3/ , N 7I, etc. No l is bla ck and N I01 is whi te. By comparing any co lor with th e different grays of the scale, it is easy to di s ting uish th e ualue of that color, whi ch simply indicates how light or dark that color is. Vallie is not ated by a numeral (corresponding to the numbered levels in the Mille scale) placed above a lin e to the right of th e bue design ation. For in stance, a red of a lightness abo ut halfway between black and wh ite wou ld be the fifth level of ualne, indicated as R5/.

*Excerpts from Munsell (1) . TABLE 2. SOME PHYSICAL AND CHEMICAL CHARACTERISTICS OF H AWAII VARIETIES OF MATURE MAN GOS.

ASCOR - NO. TOTAL TOTAL MOIS- COLOR CH ART VARIETY YEAR SOU RCE FLESH PIT PEEL BIC p H FRUIT WE IGHT WA STE TURE CODE (FLESH ) ACID *

mg./ fbs. % %% %% 100 g. BICKNELL 1952 Oahu 54 16.0 56.2 25.0 18.8 43 .8 79.0 39.9 4.20 10.0 YR 7/10 BISHOP 1952 K a u a i 30 27.5 64.5 24.6 10.9 35.5 85.4 19.4 4.22 10.0 YR 7/ 10

BOSWELL 1951 Oahu 8 3.0 - ---. - ._ -- -- 16.6 ------._- -- - 30.0 - ---- . -- -.------BROOKS LATE 1952 K a u a i 36 31.7 64.6 18.1 17.3 35.4 76.4 30.6 4.30 7.5 YR 7/10 10.0 YR 7/10 2.5 Y 8/10

FAIRCHILD 1951 Kauai 51 27.5 45.5 25.0 30.0 55.0 . . . _-- 26.0 _ _ __ A. ------FAIRCHILD 1952 K a u a i 74 32.0 70.8 25.0 24.2 49.2 79.0 9.9 4.00 10.0 YR 7/10 FAIRC HILD 1952 Oahu 34 14.0 60.8 21.4 17.8 39.2 80.3 8.4 4.20 10.0 YR 7/ 10

HADEN 1951 K a u a i 24 25.5 49.0 11.8 39.2 51.0 . - - .-- 14.0 . _------H ADEN 1952 Molokai 53 30.7 63.4 20.3 16.3 36.6 82.3 10.5 3.90 10.0 YR 7/10

H ADEN 1951 Oahu 30 33.7 69.7 10.4 19.9 30.3 .-. . ------..------_. .. _--_.

HADEN 1952 Oahu 76 51.5 63.4 18.7 17.9 36.6 83.5 11.4 ------10.0 YR 7/ 10 7.5 YR 7/ 10

HADEN (Loa) 1952 Oahu 3 2.7 70.9 9.1 20.0 29 .1 ._ -- - - 5.1 ._.. _------HANSEN 1952 Oahu 16 8.7 82 .9 10.0 7.1 17.1 80.3 5.1 ...... 7.5 YR 7/ 10 HOLT 1952 K a u a i 57 38.2 60.8 26.8 12.4 39.2 84.8 17.8 3.70 7.5 YR 7/ 10 (gr) 7.5 YR 7/ 8

HOLT 1951 Oahu 9 5.2 61.8 19.1 19. 1 38.2 -- --_. 58.0 . __._- ._ ------. _. . '"o l:: '" l:: TABLE 2 . (cant'd.) :> Z o o H OL T 1952 Oahu 37 17.7 64.8 21.1 14.1 35.2 81. 4 36.8 4.15 7.5 YR 7/ 10 ;; (g r.) 2.5 Y 8/1 2 '" H OTOKE 1951 Kauai 38 20.5 58.5 19.5 22.0 41.5 ...... _.._. ._. .. . -_... _--_. __... _._- - ~ '" JOE WELCH 1951 Mo lokai 156 140.0 65.4 22.0 12.6 34.6 .. _--. ------. - . - - - . _---_...... '" JOE WELCH 1952 Molokai 39 25.7 64.0 21.4 14.6 36.0 84.9 21.9 4.55 7.5 YR 7/ 10 ( dar ker) 7.5 YR 6/10 JULIE 1952 Oahu 25 12.2 57.2 20.4 22.4 42.8 76.4 53.1 4. 30 7.5 YR 7/10 KALIHI 1952 Oahu 14 7.5 60.0 20.0 20.0 40.0 82 .6 53.9 4.00 10.0 YR 7/10 KRUSE 1951 Kauai 62 39.7 62.1 13.2 24.5 37.7 .-. _-- ... . _- . . . . _- ... __. . . . _-_ ...... KRUSE 1952 Kauai 30 21.5 65.2 11.6 23.2 34.8 84.3 1.4 4.30 10.0 YR 7/ 10 LOTT'S 1952 Oahu 11 9.2 67 .6 18.9 13.5 32.4 79.9 13.5 4.4 5 7.5 YR 7/10 SPE CIAL 10.0 YR 7/10 aNa 1952 Oahu 23 10.0 62.5 20.0 17.5 37.5 80.8 32.9 3.90 10.0 YR 7/10 PARIS 1952 Oahu 60 23.0 46 .8 23.9 29.3 53.2 80 .7 20.0 4.65 7.5 Y R 7/ 10

PIRIE 1951 Oahu 4 2.8 70.4 14.8 14.8 29.6 ...... ------...... -- ---_...._------PIRIE 1952 Oahu 51 27.7 60.9 17. 1 22.0 39.1 80. 3 10.6 4.13 10.0 YR 7/10 W HITNEY 1952 Oa hu 20 10.5 62.0 16.6 21.4 38.0 82.6 12.6 4. 20 2.5 Y 10/ 10 2.5 Y 8/12 WOOTTEN 1952 Oahu 39 19.2 70.6 11.6 18.8 30.4 78 .0 51.0 ...... 10.0 YR 7/10

* From Munsell Color Chart. See p. 11 for explanation.

I e: 14 Jli\ W I\lI l \ lJ lt H....U L I LJI\/\L n ...... C- iOl\ J . ni, l .. J ~ ' Jl . .. J ..... J ..

T wo colors may be in the same bn e (for instance, both red) and the same in ualr:« ( that is, neith er is ligh ter nor darker th an the othe r), and yet be differen t in color strength. One may be a strong red and the other a weak, g rayish red. This d ifference is th e d imen sion of cbromn by wh ich the degree of color strength (i n tensity) is meas ured , H lie is the name of a color. Vallie is the amo un t of ligh t in a color. Cbroma is the degree of strength in a color. Chroma A step in chrom a is the uni t of meas ure of change in a bil e (co lor) between neutral g ray and the maxi mum cbronm of that bue. T hese steps g rad uate from neutral grayout to the strongest. Cbromn is obtainab le in any bile at any given ualr:«. T he step s arc numbered outward from N toward maximu m chro ma, and in no tatin g the color the num eral is placed below the line, und er the numeral for ualne. For instance, a red midway between white and black and five steps oit in cbroura, wou ld be writt en 1\5/ 5. Red at a sixth level of ualae and three steps out in cbronra would be written R6/ 3. T hus, the arrangement in notation of bue, ualne, and chroma is HV/ C T he cbronrus close to neutral arc known as "weak" ; those at or near maximum arc called "s trong." The m id -cb ro ll/ aJ are "mode rate" cbramas. The color codes for the Haden (Oahu) man go taken from tab le 2 are 10.0 YR 7/10 and 7.5 YR 7/ [(}. These codes wou ld be interp reted in the foll owing mann er from th e M unsell Color Charts : 10.0 YR is th e bile symbol and is defined as "yellow-red yellow"; 7/ 10 is the /itlille/ cbmll/d. T he 7 is a ligh t ualne only three steps removed from white, or one may say a very small amo unt of gray is prese nt in the "yellow-red yellow "; 10 is the cbronia of "yel low-red yellow" and is the streng th of the color present ; for this par ticular color, it is the most intense or strongest cbro nta on the chart and indicates a maximum of "yellow-red yellow." 7.5 YR indicates a IJlle of "ye llowish-yello w-red" from the chart; a color wit h mo re red presen t than found in 10.0 YR . T he ualne/ cb r oll/ tl is aga in 7/ 10 and interpreted as in the preceding paragraph. T he majority of the Hawaii mango var ieties in this stu dy checked for' color (table 2) fel l into the categories int erpreted for the Oahu Haden . A few samples which were of the yellow-green type (Whitney and Brooks Late) had bu es of 2.5 Y ( reddis h yellow) with Willie and chroma readi ngs of 8/ 10 and 8/ 12.

M ETHODS OF FREEZING From the 19 varieties of H awaii ma ngo s availab le for freezer stud ies, abo ut 900 samples were packed as fo llows: H alves 0 1' cbeees. T he peeled mangos wer e cut into checks or halves fro m the flat side of the fru it. T hese halves were packed in sugar sirups of 20, 25, and 35 percent concentrat ion, both plain and with add ed ascorbic acid powder (~ tea spoon per pint of sirup). Some cheeks were also packed in dry sugar in pro por tion s of 1 pa rt of suga r to 32, 10, and 8 parts of fruit by weight. Sugar packs of the same prop ortion s were also frozen with added ascorbic acid (~ teaspoon or 8 grams per pint ). T hese dry packs are especially recomme nde d for reprocessing in;o pies and cobblers and also may be used as desser t packs on sho rt-time sto rage. SO ME M ANG O VAR I ET I ES I ~

Finger slices. Several varieties of mango s available in ample supply were packed as finger slices. T he halves or cheeks were cut into finger-length pieces and packed in sirups of the same concentratio ns, with and without added ascorbic acid, a ~ used for cheeks or halves. Purees, T he flesh left clinging to the pits after th e cheeks had been sliced off was scraped from the seed and put through a pureer ( aluminum cone with wood en p estle) to remove any strings found ncar the seeds or other extra neo us matt er. T his puree was packed with d ry sugar in variations of I pa rt of sugar to 10, 8, and 4 par ts of puree by volume, p lain and with add ed ascorbic acid ( lj,j teaspoon per pint of puree) . Purees may be reprocessed into ices, she rbets, ice creams, and beverages. Frnit cock/ails. Fruit cocktails were packed using ma ngo chunks in seve ral combinations with other fruits, such as I ) I -part mango, I -part lychee halves, on e Sur inam che rry fo r color 2) I-part mango, I-part pin eapple chunks, one Surinam che rry for color 3) I -part mango, I -part mountain apple, one Surinam che rry for color T hese frui t cocktails were packed in 20, 25, and 35 percent suga r sirups, plain and with added ascorbi c acid ( lj,j teaspoon per pint of sirup) . If/ hole mango. Whole frui t of a few varieties of man gos were frozen unt reated except for aluminum fo il wra p. A ll the abov e sam ples were frozen at - 14° F. (- 24.5° C. ) for 24 hours and th en stored at OOF. (- I8°C.) . N ot all fr uits were packed by all method s, owing to scarcity of fru it for some varieties.

RESULT S OF FREEZI N G T RIALS : O RG ANOLEPTI C T EST S Taste tests were conducted on each of the 2 1 variet ies of fresh f ruit in o rder to acquaint th e taste panel with the individual characteristics of each vari ety. Mangos tend to differ widely in th eir inhe rent qu alities of color, flavor, texture, and sweet ness, an d within the same variety when grown und er different physiological condi tions, as from one island to anot her, and season and time of year. A total of 897 froz en mango packs an d variations rep resenting 20 var ieties were tested by a trained taste panel of 4 to 6 persons. Samp les were scored for color, texture of fruit, flavor, degree of sweetness, and ge neral op inion (see score sheet sample on next page) . A high score of 4 and a low of I covered the test range. T he var ious mango packs were checked after 4 to 6 mon ths freezer storage at 0° F., and aga in after 9 to 12 mon ths storage .A discussion of th e scores appears in this section. Tabl e 3 shows the mango var iety preference ratin g fo r each organo lep tic factor (color, texture, flavor, sweetness, and general opinio n) by types of packs ( ha lves, f ruit cocktails, linger slices, purees, and wh ole) for the 195 I and 1952 seasons. It is concluded with a list of the best all-aro und freezing varieties for each year. Halves, Cheeks, and Fruit Cocktail s Color of cheeks in simps. T he color of mango cheeks, fresh and frozen , in var ious concentrations of sugar sirup rema ined un iform. With a few exceptions, th e color of all th e 21 var ieties checked by the organo leptic panel fell into the "desi rable" to "natural and char acteris tic color" categories ( 3.0 to 4.0). A few fru it colors were judged "undes irable but accepta ble"( 2.0 to 3.0) after freezer [b HAWAll A (; !{JCU LT U !{A L H XPW<.IMhN L' :-'11\11Ul""l storage, but not necessarily on long storage. The fruit varieties whose natural colo r was light yellow, lemon yellow, or yellow with green cast, seemed less attractive both fresh and after freezer storage than the orange-colored fruit. Into thi s cate go ry fell such vari eties as th e Bicknell , Bishop, and Whitney. The 1951 pack of Joe W elch did not have as good a color rating as the 1952 pack. This variety of fruit, alon g with th e Holt, evide nced brui sing very easily, and thi s showed up 111 the color as dark or translucent areas. Very little graying or fading of color was apparent in mangos, and no browning of any type occurred. Subtropical yellow-orange fr uits do not possess the browning factor found in temperate peaches and apricots, so they do not pres ent color prob lems of this type .

GRADINGSHEET FOR MANGOS

Product Name

Date

Numeri cal score value: ( 4.0 ) ( 3.0) ( 2.0) (1.0) Colo r Natural and Desirable Undesirable Off-color characteristic but accept- color able Texture Firm but Slightly soft Soft or Mu shy not hard or hard hard Flavor Cha racteristic D esirabl e Poor or Off flavor bland flavor Degree of Pleasingly Slightly too Very sweet Tasteless sweetness sweet sweet or too or very tart tart Genera l Excellent Good Fair Poor opinion

Comments:

The concent ration of suga r sirup whi ch appeared to maintain th e best con sistent man go color was the 25 percent siru p. Adding ascorbi c acid maintained a better-color ed fruit in the sweete r siru ps. The valu e of ascorbi c acid add ed to suga r sirups was found to be most evident in the color of the samples held for 12 months freezer storage at oOF. Color of cbeees ill .wgar packJ. The colo r of these man go samples fell pre dominantly in the " desirable" class ( 3.0 to 4.0) . However, some dete rioration appeared on fre ezer sto rage. The 1951 Joe Welch pack show ed a marked drop in color qua lity in 12 months of freezer storage for all sugar packs. N either the con centration of dry sugar no r the presence of added ascorbic acid seemed to have any specifically ma rked influence on the retention of color qua lity. T he inh erent color of the man go vari ety was of more importance in jud ging color. SO ME MA NGO VARIETI ES 17

Although no browning was evid ent, bruising of the fr esh fruit and un even ness of color in the fruit was accentuated in fre ezer storage. It was manifest as translu cent spots or unevenly colored areas. Color oj cocktail ill sim ps. Both types of fruit cocktail pr esented a good color score ranging from 3.5 to 4. 0. Cocktails containing mango ch unks of th e tru e orange color were somewhat more attractive th an were mango ch unks of the lemon yellow color group, when mix ed with pineapple or lychees because the orange colored fruits presented a g reat color contrast to th e white lychees and yellow pine . apple chunks. Fruit cocktails were found to retain a bright color throughout all of th e storage periods tested ( 4 to 12 months) . The mango, mountain apple, Surinam cherry cocktail had nice color contrasts sin ce the red skin of the apple remained bright. Samples with ascorbic acid showed the same color score s as the sam ples without added ascorbic acid, and the concentrations of sugar sirups showed no observable effect on color quality. T exture oj cheeks ill simps. T exture valu es for frozen mango cheeks packed in suga r sirups declined noti ceably from the fr esh mango score for mo st varieties ( 4.0 to 2.2 for Hotoke; 3.7 to 2.0 for Lott's Spe cial, etc. ) The Wootten variety mairitained consistently good texture on freezer storage. In the fre sh state, thi s is a very firm -fleshed mango. M ango vari eti es having a soft, tender texture in the fr esh state showed some texture deterioration on fr eezer storage (Julie, Lett's Spe cial, Bishop, and Hotoke). Neither th e concentration of th e sugar sirups nor the addition of ascorbic acid showed any specific effects on the texture of frozen mango chee ks. D am age to the fruit is more attributable to Freezing than to any of th e substances adde d. Freezin g removed som e of th e moi sture from th e fruit tissu es, whi ch caused th em to col lapse on thawing. The breakdown in texture was a phy sical ph enomenon rath er than a chemical on e. Ti ssue breakdown was somewha t more evide nt as the storage tim e increased. Sugar siru ps exerted some prot ection over texture, since imm ersin g th e fruit in liquid caused most of the fruit moisture in the cheeks to stay insid e the cell str uct ure and kept the fruit full and plump. T exture o] cheeks ill wgar packs. Mango checks packed for fr eeZing in 32, 10, or 8 part s of fruit to 1 part of sugar showed texture scores low er in qu ality th an tho se found in th e fr esh or in sirup-packed mango chee ks. Scores for most mango va rieties fell in th e " undesirable but accep table" class ( 2.0 to 3.0 ) with a few ex cepti ons . The Ono, H olt ( Ka uai), W ootten , and Pirie va rieties had the highest texture scores for all th e various sugar packs and storage period s. The length of tim e in freezer storage and the concentra tion of sugar used in the packs had about equal effect on texture sco res. One year ( 12 months) freezer sto rage caused a noti ceabl e decline in texture quality for many mango varieties (Woott en , 3.7 to 1.8 ; Bro oks Late, 2.8 to 1.8 ) . T hese changes were not ed most in the I-part suga r to 32-pa rts fruit pack. Sugar packs of I :10 parts of fruit showed much smalle r texture cha nges on storage; whi le the 1 :8 parts of frui t pack showed the least cha nges on storage. This wo uld ind icate a protective value of sugar on texture qu ality in freezer storage at OaF. Sugar-packed fruits are intend ed primaril y for reprocessing the mango into ot he r products . They do not have th e n ice ap pea rance found in the sugar-sirup fruit packs beca use of the significant osmotic cha nges in the mango. Dry sugar has a tendency to pull moi sture out of the fruit to brin g the sugar into solution, ;;

TABLE 3. M ANGO VARIETI ES RECOMM ENDED FOR FREEZING, LISTED BY RATE OF PREFER ENCE.* ( From 1951 and 19 52 freezer studie s.)

COLOR I TEXTURE FLAVOR SWEETNESS GENERAL OPINION TYPE I I I PACK S 1951 1952 1951 1952 1951 1952 1951 1952 I 1951 i 1952 I I I Cheeks Haden . Bisho p Jo e Joe Fairchild Fairch ild Joe Fairchild Fairchild Ono In Holt I Fair child W elch W elch ( K) H an sen W elch ( 0)+ (K) Wootten siru ps Joe H ad en H ad en Holt H aden Let t's Kruse Haden Joe Haden Welch Hansen ( K)t Ono Special Haden ( 0) W elch Hansen Kruse Holt Fai rchild Pirie Ono ( K) Joe Fairchil d Joe ( K) Wootten Pirie Fairchild W elch Pirie W elch ( K) Wootten Julie Brooks Ono Late ~ Pirie Kruse > Wootten I Ch eeks Hotoke Hansen Jo e Wootten Kruse Wootton Fairchild Fairchild Joe Pirie with Jo e Holt W elch H an sen Jo e Pirie ( K) Joe Welch Wootten sugar W elch Kruse Hotok e H olt W elch Haden Welch Kruse Ono Kruse Ono Fair child ( K) Fairchild ( K) Ono Haden Wootten ( K) Ono ( K) Joe Kruse Jo e W elch Whitney W elch Kruse Brooks I Late cr o ~ TABLE 3 (cant'd.) '"::: ~ Fruit Kruse Wootten Fairchild Wootten Fairchild Wootten Hotoke W ootten Fairchild Wootten C"l o cocktails Hotoke Ono Kru se Ono Haden Hansen Kru se Whitney Joe Pirie In Fairchild Joe Joe Fairchild Hotoke Pirie Fairchild Hansen W elch Fairchild sirups W elch Welch Holt Haden Joe Joe Hotoke Hansen Kruse Joe W elch W elch Lott's Hansen \YJelch Kalihi Special Bishop Kruse Brooks Pirie Late Lott' s Special , I Purees I Lott's Kru se Julie Lott' s Kru se with Special Julie Lett 's Special Wootten sugar Haden Lott's Special Haden Julie Julie Special Wootten Julie ana Kruse Ono Kruse \YJootten Bishop Pirie Haden I I I Slices Fairchild Fairchild Fairchild I Haden Fairchild In H aden (K ) (K) I Fairchild (K) sirups (0) Holt (K) Holt I l I * Best all-around freezing varieties: 1951-Joe Welch, Hotok e, Fairchild; 1952-Wootten, Fairchild, Pirie, Hansen, Ono , Joe W elch. t Kauai. t Oahu.

~ \0 20 HAWAII AGIUCU LTURALEXP ERIMENT STATION creating a balance between the concentration of the liquid phase inside and out side the fruit. However, all the mo isture drawn out of the fruit does not go back into the fruit once the suga r solution is formed. For th is reason sugar packs may present a somewhat compact or shrivelled textu re when the storage time is pro longed and the sugar concentration high . T exture of cocetails ill sirups. Both types of fruit cocktails scored within the 2.5 to 3.5 range ("slightly soft or hard" to " firm but not hard") . In many of the cockta il samples, the chunks of mango were slightly soft in texture.T his was most obvious in the mango , pineapple, cherry combinations because of the contrasting firm texture of pin eappl e. Th e mango, mountain apple, Surinam cherry comb ina tion had desirable and pleasing texture contrast because the moun tain apple main tained its crispness on freezing and thawi ng. N either the variation in sugar-sirup concentrations, nor added ascorbic acid, nor the dur ation of freezing storage, showed any appreciable effect on textu re qual ity in mango fruit cocktai ls. Plauor of cbeees ill JimpJ. T he scores for flavor of the fresh, untreated mango checks fell principally in the "desirable" to "characteristic flavor" groups, but on addition of sugar sirups in 20, 25, and 35 percent concentra tions, plain or with add ed ascorbic acid, most flavor scores feIl from 0.5 to 1.0 points below the fresh score. The addition of the sirup exerted mo re influence on lowerin g the flavor score than the time spent in freezer storage at OaF. T he delicate mango flavor was " lost" in the sirup sweetness and result ed in a " bland" or " poo r-flavored" produ ct. T he less sweet 20 percent or 25 percent sirups pro duced a better-tasting product than the heavier 35 percent sirup . Ascorbic acid was often recogni zed by increased tart ness, which enhanced the natur al mango flavor. The two most promin ent var ieties desired as fresh fruit- Pi rie and Haden ga ve acceptable frozen products. The flavor scores for the Piri e feIl into the " de sirable" to "characteristic flavor " group (3.0 to 4.0), and the H aden into the " bland" to "desirable" gro up ( 2.0 to 3.0). Varieties tha t held their flavor weIl in various concentrations of sirups and th roughout the storage periods fell principally in the stro ng-flavored g roup (O no, H ansen, Lett's Special, Fair child ) . flavor of cbeees ill .rttgar pack-r. D ry suga r packs of mango cheeks, with or without additional ascorbic acid, were g iven considera bly lower flavor scores by the orga noleptic panel than fresh, unt reated mango cheeks ( Brooks Late, from 4.0 to 2.5; Fairchild, fro m 4.0 to 2.3 ). The sugar, in most instances, masked the true mango flavor. Length of storage time ap peared to be an important factor in mango sugar packs. N oticeable deterioration in flavor occurred from 9 to 12 months freezer sto rage in several varieties ( Brooks Late, H aden, and Holt) . T his type of fru it-l part of dry sugar to 32, 10 , or 8 parts of fruit- is in tend ed for rep rocessing use in cobblers, pies, jams, etc., and not as a dessert pack. However, good flavor main tenance in freezer storage is highl y desirable in all types of froz en fruit packs. flavor of coclstails ill Jil'llpJ. The flavor of both types of fruit cocktails (mango, Iychee, Surinam cherry, and mango, pineapple, and Surinam cherry) feIl in the score range of 2.0 to 3.5 with a few exceptions. T he majority of the packs had SO ME MANGO VARIE T IES 21 flavor scores ranging from 2.7 to 3.2 ( which is " poor" or "bland" to "moderately desirable") . In varieties where both types of fruit cocktails were froz en, the mango, lychee, cherry combination showed a score value slightly high er than the mango, pineappl e, cherry combination. T he thr ee concentrations of suga r sirups used- 20, 25, and 35 percent , wit h and without added ascorbic acid-ranked about the same for scores. All seemed to mask the tru e mango flavor to some degree. Storage had some inj urious effect on the flavor scores. Th e samp les held in storage longest show ed the lowest scores. Th e W ootten fru it cocktail containing mango, mountain ap ple, and Surinam cherry present ed a good product. Its flavor compared well with the lychee, or pine app le cocktail combinations. Stoeetness of cbeees ill JimpJ. The sweetness scores of mango cheeks in sugar sirups did not show as great a change in value betw een fres h and frozen samples as noted between fresh and frozen flatJor scores. Th e cheeks packed in the 35 percent sirup seemed to be less desirable for sweet ness than cheeks packed in 20 to 25 percent sirups. No significant changes in sweetness of mangos seemed to occur in storage . Sweetn ess is probably more closely related to flavor than to any of the other factors on which a produ ct wou ld be jud ged. Scores for mango cheeks ranged mainl y in the 2.3 to 3.5 bracket. Th e Haden, Brooks Late, Fairchild , and Joe W elch varieties showed consistently goo d sweet ness scores. Su.eetness of cbeee: i ll Jllgar IJackJ. Mango checks packed in dry suga r in pro portions of 1 par t of suga r to 32, 10, and 8 parts of fruit, respectively, were pre ferred by the taste panel in the same order. T he less sweet packs ( 1: 32 and 1: 10 ) had a more distin ct flavor and also presented better texture, since less moistur e was withdrawn from the fruit to put the d ry sugar into solution. Fruit var ieties with the high est fresh scores maintained the high est sweetness scores on freezing ( Brooks Late, Haden, O no, Whitney, Pir ie, W ootten, etc.) . A slight decrease in score value was not ed for some varieties on storage at OOF., but the decrease was not consistent in all packs. Ascorbi c acid crystals added to the dry sugar packs had no noticeable influen ce on the sweetness scores in any of the th ree types of sugar packs. Where the same mango varieties were available for both the 1951 and 1952 packs, the 1952 pack showed a slight adva ntage in frui t quality over the 1951 pack for the "sweetness" factor. Sureetness of cocetalls ill sirnps. In the major ity of the frui t cocktail packs of all fru it combinations, the less sweet sirups, 20 percent and 25 percent , plain or with added ascorbic acid, received high er taste scores than the 35 percent sir up packs. Too heavy a sugar sirup tended to mask or cover up the fruit cocktail flavors. The majority of the fruit cocktails made from the 19 mango var ieties, had sweet ness scores rangin g from 2.7 to 3.8. Th ese scores were interpr eted from the score sheet as "slight ly too sweet or slight ly too tart" to " pleasingly sweet. " Personal preference and taste tolerance for sweetness contr ibuted a great deal toward the ind ivid ual' s scoring record. 22 j--tAW ,\11 I\ LJtt IL U l. I LJI\ / \ L. n A rl ~I \1 1nl "~ 1 , ' 1 ' . 1 ~ ""'"

Length of time in storage at Oa F. appeared to exert no significant effect on the sweetness scores. For some varities the scores were lower aft er storage, whil e for other varieties the scores were high er after storage. N o consistent trend was indi cated. Th e mango, pineapple, cherry cocktail, using the Holt (Ka uai) frui t, had a more desirabl e sweetness score than the mango, lychee, and cherry fruit cocktail. For most mango varieties, both types of fruit cocktail combinations scored equally for sweet ness. G eneral opinion of cbeees ill JimpJ. The "general opinion" scores are a " rank ing" score as 10 whether the pro duct is "excellent," "good," "fair," or " poor." T his score should fall somewhere within the range of the other scores for color, texture, flavor, and sweetness; however, it had a tend ency to be less than the other scores for man y packs. The taste panel seemed to score "general opinion" more nearly in the same range as the " flavor" scores. Gen eral opinion scores for mango cheeks and sirups ranged from 1.8 to 4.0, but clustered mainly between 2.7 and 3.2. Interpreted from the score card, this meant that the samples were " fair" to "good." Th e Hanson, Ono, Pirie, and Wootten varieties all had consistently good scores for all thr ee sirup packs with or without added ascorbic acid. Length of freezer storage time showed more effect on some varieties than oth ers. Holt (Kauai ) and Joe Welch and Wootten varieties all showed lower general opinion scores after 9 to 12 months freezer storage. The protective effect of added ascorbic acid was indi cated by the slightly high er gen· eral opinion scores for all thr ee sirup concentrations. Th e 20 percent sirup sam pies were given slightly high er scores than the samples packed in 25 percent and 35 percent sirups. General oinnlo» of cbeees ill .flIgar packJ. Th e general opinion scores for man go cheeks plus 1 part of sugar to 32, 10, and 8 part s of fruit were considerably lower than the general opini on scores for each fresh fruit variety, except Joe W elch. Most of these scores fell in the " fair" rang e ( 2.0 to 3.0 ) except for a few in the "good" range (3. 0 to 4.0) and one or two in the " poor" range (1.0 to 2.0) . The Piri e variety, the Ono, and the Wootten were good fruits for sugar packs. General opinion of cocetails ill sim ps. The general opinion scores on fruit cocktails packed in sugar sirups rated slightly lower than the other score factors of color, texture, flavor, and sweetness. This same trend has been noted for all types of mango packs. Cocktail scores rang ed from 2.0 to 3.7 with the major portion clustered around 3.0. Interpreted from the score sheet, the "general opinion" score on fruit cock tails was "good." The less sweet packs in 20 percent and 25 percent sirups were preferred to the 35 percent sirup pack. Storage of the frozen sampl es for 9 to 12 months indicated a slightly lower score for most mango cocktails. Good quality prevailed up to 9 months of storage at oar., then dropped off in value. Finger Slice Packs Finger slice packs for Haden (Oahu), Holt, and Fairchild (Kauai) vaneties followed very closely the scores for the mango cheeks of the same varieties packed in sugar sirups. Some individuals might prefer to serve this daintier appe aring product than the mango cheeks for desserts. Otherwise, there should be no great difference between the two packs. SO M E MA N GO VAR IE T IES 23

Purees Color. All the mango varieties for which color was scored rated from 3.0 to 4.0 except the Joe W elch and Bicknell var ieties, which range d from 2.3 to 3.0. On e of the fruits, Fairchi ld, show ed a slight grayish cast in the pu rees held und er freezer storage. T he fruits with deep orange color mad e excellent colored purees ( Haden, Holt) . T ext nre, Texture qualities showed pronounced differences by fruit varieties. The Julie, Bishop, Ono, Lort's Special, Haden (Molokai) , and Kruse made very smooth, fibre-fr ee homogeneous pur ees with scores ranging from 3.0 to 3.8.T he Oahu Haden had much lower texture scores ( 2.2 to 2.3) than the Mo lokai H aden ( 3.8 to 4.0 ) . T his showed in some degr ee the differences which may exist in the same vari ety grown und er varying physio logical condi tions. The Pirie, Wootten, Whitney, Joe Welch, Bicknell, and Fairchild had lower textur e scores ( 1.8 to 2.7 ) because of fibres present and the formation of a non homogeneous, watery type of puree. Flauor, T he tart-flavored fresh mangos made th e best flavored pur ees, a qua lity which becomes more pronounced on long freezer storage (Lett's Special, Jul ie, Wootten, and Kru se). T he most des ired fresh mango varieties of better-kno wn types ( Piri e, Holt, and H aden ) produced rather bland, mild-flavored purees by organolept ic panel scores. Added ascorb ic acid helped to maintain (Javor in all var ieties when stored for 9 to 12 mo nths. Sioeetu ess. T he pur ees with less sugar added were preferred to the sweeter purees, which had lost some of their man go flavo r. The I-part sugar to 10-parts puree was the most pop ular pack. Added ascorbic acid counteracted the sweetn ess and resulted in a high er score for some packs ( Lott's Special, Ha den, J ulie varieties) . General opluio », By panel scores the Kruse, Wootten, Julie, and Ono pur ees were preferr ed to the other vari eties samp led. Whole Fruit Freezing man gos who le and untreated is not satisfactory. T he resultin g product becomes very spong y in texture and has an und esirabl e flavor on thawin g.

SUMMARY AND CO NCLUSIONS From organolep tic tests run on fres h and frozen samp les of 19 vari eties of man gos found in Hawaii and packed in the 1951 and 1952 seasons, the following con clusions have been drawn . The fres h f ruit samp les had gen era lly high er scores than th e froz en samples. T he di fferences in taste panel prefer ence for mango cheeks and slices packed in sirups were small ; they were of the fo llowing orde r : 20 percent, sir up first; 25 percent, siru p second; 35 percent, sirup third. In the fruit cocktail packs in sugar sir ups, the same general trend for the less sweet sirups occurred as found in mango cheeks and slices. Mango cheeks and slices and frui t cocktails packed in sirups with added ascorb ic acid did not result in appreciably high er tota l scores over the plain sirup packs for each type fruit. The dr y sugar packs of man go cheeks were rated lower than the sirup-pack sam ples for most varieties. SOMEMAN GO VAR IETIES 23

Purees Color. All the man go varieties for whi ch color was scored rated from 3.0 to 4.0 except the Joe W elch and Bickn ell vari eties, which ran ged from 2.3 to 3.0. One of the fruits, Fairchi ld, showed a slight g rayish cast in the purees held under freezer storage. The fruits with deep orange colo r mad e excellent colored purees (Haden, Holt) . T exture, Texture qualities showed pronounced differences by fru it vari eties. The Juli e, Bishop, Ono, Loth Special , Haden (Molokai) , and Kruse made very smooth, fibre-free homogen eou s purees with scores ran gin g from 3.0 to 3.8. The Oahu Haden had mu ch lower texture scores ( 2.2 to 2.3 ) than th e Mo lokai H aden (3.8 to 4.0) . This showed in some degree the differences whi ch may exist in th e same vari ety grown under vary ing physio logical conditions. The Piri e, Wootten , W hitn ey, Joe W elch, Bicknell, and Fairchild had lower texture scores ( 1.8 to 2.7 ) because of fibres present and the formation of a non homogeneous, wat ery type of puree. Flauor. The tart-flavo red fr esh mangos mad e the best flavored purees, a quality whi ch becomes more pronounced on long freezer sto rage (Lett's Special, Ju lie , Wootten, and Kruse) . The most desired fresh mango vari eties of bett er-known types (Pirie, Holt, and Haden) produced rather bland, mild-flavored purees by organolepti c panel scores. Added ascorbic acid helped to maintain flavor in all varieties wh en stored for 9 to 12 months . Su.eetn ess. The purees with less sugar added wer e pr eferred to the sweeter purees, whi ch had lost some of their mango flavor. ,T he I-part sugar to lO-parts puree was the most popular pack. Added ascorbic acid counter acted the sweetness and resulted in a higher score for some packs (Lett's Special, Haden, Julie vari eties) . Gene ral opinion. By panel scores the Kruse, Wootten, Julie, and Ono purees were pr eferred to the oth er vari eties sampled. W hole Fruit Freezin g mango:, whole and untreated is not sati sfactory. The resulting product becomes very spong y in texture and has an und esirable flavor on thawing.

SUMMARY AND CO NCLUSIONS From organolepti c tests run on fresh and frozen samples of 19 varieties of man gos found in Hawaii and packed in th e 19 51 and 19 52 season s, th e following con clusions hav e been dr awn. The fresh fruit samples had ge nerally high er scores than the froz en samples. The differences in taste panel preference for mango chee ks and slices packed in sirups were small; they wer e of the following order: 20 per cent , sirup first ; 25 percent, sirup second; 35 percent, sirup third. In the fruit cocktail packs in suga r sirups, th e sam e ge ne ral trend fo r the less sweet sirups occurred as found in mango cheeks and slices. Mango chee ks and slices and fruit cocktai ls packed in sirups with added ascorbi c acid did not result in apprec iably higher total scores over the plain sirup packs fo r each type frui t. The dry sugar packs of man go chee ks were rated lower than the sirup-pack sam ples for most vari eties. H ,\W AII A (JIULU I. JU HAL h XPhlUMhNl ~ l1U I UN

Mango pu rees packed with sugar were scored high er than man go chec ks packed in dry sugar. For best qu ality and flavor ed purees, only firm-opaque flesh clin gi'l g to seeds (p. 15) should be used ; do not use translucent -appearing flesh because off-flavors will develop during freezer storage . Varieties The man go varieties fo r each organoleptic categ ory (co lor, texture, flavor, sweet ness, and general opinion) checked by th e panel in the 195 1 and 1952 froz en packs arc rated in ord er of choice in tabl e 3. The best all-a round man go vari eties recom mend ed for fre ezin g on the basis of th e 1951 and 1952 tests were : Joe W elch , Hotoke, and Fair child for 19 51; and Wootten, Fairchild, Piri e, Hansen, Ono, and Jo e W elch for 1952. Only the Joe W elch and Fairchi ld varieties appea red on the list for both seasons; how ever, they did not hold the same rating each year. Th e ideal mango to cultivate, possessing traits conside red highly desirable in this study, wou ld be on e with : the size and proportion of flesh found in the Han sen; the flesh color of the Brooks Late or Pir ie; the ease in peeling of the Boswell or Ho lt; the fibre-f ree smooth texture of the Hotoke or Joe W elch ; the tart flavor of the Boswell, Ono, or Pi rie. Hybridization and selection might be employed to produce an ideal all -pu rpo se mango for freezing. At present and for some tim e to come, freezing of man gos is likely to be do ne on ly at ho me for the following reasons : limited supply of suitable mangos; the amount of labor involved in preparing the fr uit; the large amo unt of waste which add s to the cost. T her e is no doubt, however, that as a luxury frozen foo d item for homes and fo r th e bett er hot els, there wou ld be a good demand for comm ercial products during the season when fresh mangos are not available.

LITERATURE CITED

I . M UNSELL, A. H . 19 29. MU NSELL BOOK OF COLOR. Vo ls. 1, 2. Munsell Color Company, Bal tim ore. 2. POPE, W . T. 1929. MANGO CULTURE IN HAWAII . H awaii Agr. Expt. Sta. Bul . 58 :15-25. UNIVERSITY OF HAWAII COLLEGE OF AGRICULTURE HAWAII AGRICULTURAL EXPERIMENT STATION HONOLULU, HAWAIl

GREGG M. SINCLAIR President of the University H. A. W ADSWORTH Dean of the College and Director of the Experiment Station