MANGO,the free encyclopedia

Mango is a fruit which is indigenous to the Indian subcontinent,^[1] belonging to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the common mango or Indian mango – is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially world-wide.

In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Mango trees (Mangifera indica L.) grow 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The mango tree is long-lived, as some specimens still fruit after 300 years.^{[citation needed]} In deep soil, the taproot descends to a depth of 6 m (20 ft) and the profuse, wide-spreading feeder roots also send down many anchor roots, which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10–40 cm (3.9–16 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild sweet odor suggestive of lily of the valley. The fruit takes three to six months to ripen.

The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled fruit gives off a distinctive resinous, sweet smell. Inside the pit 1–2 mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 mm (0.16–0.28 in) long. The seed contains the plant embryo

Cultivation and uses

Mangoes have been cultivated in the Indian subcontinent for thousands of years^[5] and reached East Asia between the 5th and 4th centuries BC. By the 10th century AD, cultivation had begun in East Africa.^[5] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.^[6] Cultivation came later to Brazil, the West Indies and Mexico, where an appropriate climate allows its growth.^[5]

Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the world's mangoes are cultivated in India alone.^[7][8][9]

Mango is also being grown in Andalusia, Spain (mainly in Málaga province), which is one of the few places in mainland Europe that allows growth of tropical plants and fruit trees.^[10] Many of the 1,000 + mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango" (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("eggs of the bull",

a euphemism for "bull's testicles", referring to the shape and size).

Other cultivators include North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan, Bangladesh, and Southeast Asia.

Though India is the largest producer of mangoes, it accounts for less than one percent of the international mango trade, consuming most of its own output.^[11]

Food

Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis (above) of the lips, gingiva or tongue in susceptible people. In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.

Nutrients and phytochemicals

Mango is rich in a variety of phytochemicals^[16] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitami

n C, diverse polyphenols and provitamin A carotenoids.^[17]

Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E compose 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) serving. Vitamin B₆ (pyridoxine, 11% DRI), vitami

n K (9% DRI), other B vitamins and essential nutrients, such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids.<>

Mango peel contains pigments that may have antioxidant properties,^[16][18] including carotenoids, such as the provitamin A compound, beta-carotene, lutein a

nd alpha-carotene,^[19] polyphenols^[20][21] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin,^[22] any of which may counteract free radicals in various disease processes as revealed in preliminary research.^[23][24] Phytochemical and nutrient content appears to vary across mango species.^[25] Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango species.^[26] Peel and leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.^[27]

The mango triterpene, lupeol,^[28] is an effective inhibitor in laboratory models of prostate and skin cancers.^[29][30][31] An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro^[32] a

nd on blood parameters of elderly humans.^[33]

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning.^[34] This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.^[35]

Production and consumption

Mangoes account for approximately half of all tropical fruits produced worldwide. T

he Food and Agriculture Organization of the United Nations estimates worldwide production a

t more than 33,000,000 tonnes (36,000,000 short tons) in 2007 (table below). The aggregate production of the top 10 countries is responsible for roughly 80% of production.

Alphonso, Benishaan or Benisha (Banganapalli in Telugu and Tamil) and Kesar mango varieties are considered among the best mangoes in India's southern states, while Dussehri and Langda varieties are most popular in the northern states.

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while underripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Like other drupaceous fruits, mangoes come in both freestone and clingstone varieties.