PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM

ABSTRACT This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under organic farming. Fruits from ten system in Chapada Diamantina region, BA, Brazil, were assessed. The following physical chemical characteristics assessed: fruit mass, pulp yield, color (L*, C*, h*), soluble solids (SS), titratable acidity (TA), total carotenoids, ascorbic acid. acceptance test was performed with 50 consumers using nine-point structured hedonic scale acidity, sweetness, firmness assessed just-about-right scale. Differences among production observed for attributes. showed a percentage equal or above 60%, which makes them more suitable processing. According PCA analysis, solids, h* L* considered most important differentiate evaluated. Ubá Beta had highest levels SS, while Favo de Mel characterized by values TA L*. Mel, Palmer, Surpresa, Juazeiro 2, Imperial Joa fruits higher mass Amrapali Roxa Embrapa 141 carotenoids. Imperial, accepted all