Table 1 Proximate analysis of dusehri pulp of different ripening stages.

From: Ripening associated antioxidant and phytochemical changes in mango (Mangifera indica) cultivar Dusehri

Parameter / Stage

RS I

RS II

RS III

RS IV

RS V

Moisture (%)

68.49±1.26a

63.97±1.43b

66.04±1.41ab

66.71±2.14ab

68.35±1.94a

Dry matter (%)

26.31±0.38b

26.52±0.65ab

28.37±0.92a

29.05±1.03a

24.49±0.84c

Ash(%)

0.41±0.002d

0.42±0.002c

0.42±0.002c

0.46±0.003b

0.47±0.002a

Protein (%)

1.49±0.1b

1.52±0.13b

1.68±0.11ab

1.73±0.16a

1.7±0.14a

Fat (%)

0.47±0.001c

0.49±0.001

0.49±0.001b

0.51±0.001a

0.49±0.001b

Fiber (%)

1.42±0.014d

1.49±0.018c

1.53±0.011b

1.53±0.017b

1.68±0.021a

Carbohydrate (%)

29.14±0.97b

33.6±1.08a

31.37±1.58ab

30.59±2.31ab

28.99±2.46ab

K-Cal/100 g

94.55±3.72c

98.05±4.83b

107.97±4.99ab

113.63±5.21a

114.05±5.39a

  1. The values are mean of triplicates. The small alphabets on the values represent significant difference between the mean by LSD at p < 0.05 within the row.
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