Vitamin C Concentration in Developing and Mature Fruits of Mango (Mangifera indica L.).

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Abstract
Mango fruits at various stages of development of the varieties Amini, Mullgoa, Pico, and Turpentine (native) were analyzed for vitamin C. concentration. Silver nitrate location maps were prepared of Amini and Turpentine fruits in different developmental stages. In addition, mature fruits of 4 varieties were analyzed for ascorbic acid location using the diphenylhydrazine method. Developing fruits of mango demonstrated a downward trend common to the 4 varieties employed. This decrease in vitamin C concentration, from an average of 88 mg % to 22 mg %, was most marked in the period 5 to 10 weeks following fruit set. The final 4 to 6 weeks of fruit maturation was accompanied by little change in ascorbic acid concentration. In ripe mangos, the highest concentrations of vitamin C were found in the peel and in the flesh adhering to the husk (endocarp).