Transcript 2. Evolution, description and importance of mango

EVOLUATION, DESCRIPTION
AND IMPORTANCE OF MANGO
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 India is the second largest producer of fruits after China.
 A large variety of fruits are grown in India, of which mango, banana,
citrus, guava, grape, pineapple and apple are the major ones.
 Mango is one of the oldest fruits cultivated by man and it plays an
integral part in the lives of humans not only by being rich nutrient
source but also by serving as a common food that is shared in the
culture, the life style and the religion.
 It is the leading fruit crop of India and considered to be the “King
of Tropical Fruits”.
 Mango has been mentioned by various travellers in their memoirs.
During the Moghul period, many of the choice seedling trees were
designated as distinct varieties and attempts were made to
propagate them vegetatively.
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Akbar, ‘the great Moghul king’, planted a mango
orchard of 0.1 million trees near Darbhanga in Bihar
and this was the time when mango actually got the
‘Royal Patronage’.
Now, mango cultivation has been
taken up even by a small farmer and it
has a high priority in any orchard
planning.
Mangoes retain a special significance in
the culture of South Asia where they
have been cultivated for millennia.
Reference to mangoes as the “Food of the
Gods” can be found in the Hindu Vedas and
the leaves are ritually used for floral
decorations at Hindu marriages and religious
ceremonies.
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In Tamil Nadu, it is one among the three important
fruits referred as “Mukkani” (mango, banana, jack)
meaning three delicious fruits.
In 1960, mangoes were not commonly
known among the consumers outside the
tropics and there was virtually no
international trade of fresh fruit.
In recent years, mangoes have become well
established as fresh fruit and processed
products in the global market.
Till recently, in the United States of America,
mango is not consumed as a fruit but as a
drink.
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Of late, the consumers now regularly choose
fresh cut mangoes over apricots, cherries
and plums.
World demand for mango is now being
increasing steadily, particularly from
temperate countries, where mangoes
are not cultivated.
The mango production in non-traditional
mango producing regions viz., parts of Asia,
West Africa, Australia, South America and
Mexico has also increased in the recent
years owing to the huge demand existing in
the world market.
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Etymology
 The name mango, almost identical in countless languages, is
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derived from the Tamil word “Maa”, the most important and ancient
language of Southern India, and was popularized by the Portuguese
after their Indian exploration.
It appears that the term was picked up by Portuguese sailors who
encountered the fruits at harbours and markets.
Mangifera indica, the Latin mangifera, meaning “bringer of mango”contains Latin word ferre, meaning “carry,bring”; indica, of or from or
referring in some way to India.
It is called as “Mango” in English and Spanish with only slight
variations in French (mangot, mangue, manguier) Portuguese
(manga, mangueira), and Dutch (manja).
In some parts of Africa, it is called mangou or mangoro.
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Vernacular names
Mango is called by different names in various Indian languages. The
different vernacular names of mango are as follows:
Tamil
: Ambiram, Mambazham, Mangai
Malayalam
: Manga, Mampazham
Telugu
: Amramu, Mamidi, Mamidipandu, Mangayi
Kannada
: Amra,Mavinahannu,Mavu,Mavina mara (tree)
Hindi
: Aam, Aamchur
Gujarati
: Karino
Marathi
: Amchur
Punjabi
: Amb, Wawashi
Bengali
: Aam
Assamese
: Ghariyam
Urdu
: Am, Amba
Sanskrit
: Ambrah, Madhuulii, Madhuula, Madhuulaka
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TAXONOMY
The name Mangifera was given for the first time by Bontius in 1658,
when he referred to this plant as arbor Mangifera (the tree producing
mango).
Linnaeus also referred to it as Mangifera arbor in 1747, prior to
changing the name to its present form of Mangifera indica in 1753.
Genus Mangifera belongs to the family Anacardiaceae and order
Sapindales. Almost all the commercial cultivars of mango are included
in a single species Mangifera indica Linn.
Kingdom
: Plantae
Phylum
:
Magnoliophyta
Class
: Magnoliopsida
Order
: Sapindales
Family
: Anacardiaceae
Genus
: Mangifera
Species
: indica
(Cont)..
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Wild mangoes occur in India, Sri Lanka, Bangladesh, Myanmar, Sikkim,
Thailand, Kampuchea, Vietnam, Laos, Southern China, Malaysia,
Singapore, Indonesia, Brunei, Philippines and Papua New Guinea.
Species
Mangifera sp
Distribution
:
upto 300 m above mean sea level
(MSL)
M. sylvatica and M. indica
:
at 600-1900 m above sea level
M. gedebe, M. griffithii and M. parvifolia
:
swamp forests
M. bompardii, M. dongnaiensis and M. :
sub-mountain forests above 1000 m
orophila
and occasionally up to 1500-1700m
above mean sea level
M. caloneura, M. collina, M.timorensi :
Acclimatized to seasonally dry climates
and M. zeylanica
of deciduous or semi - deciduous
forests
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Botanical description
Tree
The mango tree grows erect to a
height of 10 to 30 m and 30 to 38
m wide with a broad and round
canopy.
Bark is usually dark grey-brown to
black,
rather
smooth
or
superficially
cracked
or
inconspicuously fissured and
peels off in irregular thick pieces.
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The bark contains 78% resin,
15% gum and tannic acid. Twigs
are not very thick but they are
smooth,
apically
angular,
glabrous, glossy and dark green.
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Root
 The tree has a long unbranched tap root (up
to 6 to 8 m and more) with a dense mass of
superficial feeder roots.
Root
Feeder roots develop at the base
of the trunk or slightly deeper.
 Effective root system of an 18 year old mango
tree may reach 12 m depth with lateral spread
of 7.5m.
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Leaf
The leaves are simple, exstipulate, alternate
and 15 - 45 cm in length.The petiole is always
swollen at the base and grooved on the upper
side.
Leaves are variable in shapes like
oval-lanceolate, lanceolate, oblong,
linear-oblong,
ovate,
obovatelanceolate or roundish-oblong. The
apex ranges from acuminate to nearly
round.
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The margin is usually entire,
sometimes slightly undulated and
wavy.
The upper surface is shining and
dark green while the lower is
glabrous and light green
The leaves have fibre and crackle when
crushed. They have a strong smell of
turpentine (some cultivars do not smell)
and contain a good amount of mangiferin
(xanthone).
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Inflorescence
The inflorescence is pseudo-terminal and
panicle is conical in shape growing up to
45 cm in length depending upon cultivar
and environmental conditions during its
development.
The colour of the panicle may be
yellowish-green, light green with
crimson patches or with crimson flush
on branches.
(Cont)…
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The branching of the inflorescence is
usually tertiary, rarely quaternary, but
the ultimate branching is always
cymose.
The panicle bears 500 to 6000
flowers of which 1-70% is bisexual
and the remaining are male
depending on the cultivar and
temperature during its development.
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Flowers
Hermaphrodite (perfect) and male flowers are
produced in the same panicle usually with a
higher per cent of the male flowers and their
size vary from 6 to 8 mm in diameter.
The corolla consists of five pale
yellow petals, which are twice as
long as the calyx.
They are thin, yellow in
colour and the petals turn
pink on fading.
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Fruit
The fruit is a more or less
compressed fleshy drupe. It
varies considerably in size,
shape, color, presence of
fibre, flavor, taste and
several other characters.
The most characteristic feature of
the mango fruit is the formation of a
small conical projection developing
laterally at the proximal end of the
fruit, known as the beak.
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Germinating seed
Husk opened, seed
visible
The nut veination is one
of
the
important
characters
to
differentiate varieties
besides leaf veination.
The shape of the fruit varies
from rounded to ovate-oblong
or longish, with the length
varying from 2.5 to 30 cm in
different varieties. The base
may be depressed, elevated or
may be intermediate.
The skin may be smooth or rough,
gland-dotted and at maturity exhibits
different color mixtures of green,
yellow and red shades
Seedling
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First roots
Nutrient content in mango fruit
Besides mango delicious taste, excellent flavour and attractive
fragrance, it is rich in nutrients and vitamins A and C.Ripe fruits of
mango are diuretic, laxative and the kernel is effective against
diarrhoea and asthma.
Minerals
Nutrient (Units) 100 g of pulp
Water (g)
81.71
Energy (kcal)
65.00
Protein (g)
0.51
Total lipid (fat) (g)
0.27
Carbohydrate (g)
17.00
Fiber, total dietary (g)
1.80
Ash (g)
0.50
Calcium, Ca (mg)
Iron, Fe (mg)
Magnesium, Mg (mg)
Phosphorus, P (mg)
Potassium, K (mg)
Sodium, Na (mg)
Zinc, Zn (mg)
Copper, Cu (mg)
Manganese, Mn (mg)
Vitamin C (mg)
Thiamin (mg)
Riboflavin (mg)
Niacin (mg)
Pantothenic acid (mg)
Vitamin B-6 (mg)
Folate, total (mg)
Vitamin A (IU)
Vitamin E (mg)
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10.00
0.13
9.00
11.00
156.00
2.00
0.04
0.11
0.027
27.70
0.058
0.057
0.584
0.160
0.134
14.00
3894
1.120