Beruflich Dokumente
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History,Classification
,Importance and
Botany of Mango
Vijayalaxmi.M
RHM/08-23
Taxonomical position
Division: Magnoliophyta
Class: Magnoliopsida
Sub class: Rosidae
Order: Sapindales
Family: Anacardiaceae
Genus : Mangifera
Species: indica
2n = 40
a. Early varieties:
Bangalora and Banganpally in south indian condition.
Zardalu, Bombay, Ranipasand and Gulabkhas.
b. Mid season varieties:
Langra, Dashehari and khasulkhas.
c. Late season varieties:
Fazli, Chausa, Amrapali, Neelum etc.
Classification contd..
III. Fibre content of fruit:
Fibrous varieties - Sukul, Baramasi.
Fibre less - Langra, Dashehari, Zardalu, Amrapali.
• Bark:
The bark contains mangiferine and is astringent and employed
against rheumatism and diphtheria in India.
• Resin:
Used for cracked feet, ringworm, and other fungi, syphilis, and
to induce sweating.
• Green fruits
Anticholeric, antiscorbutic, astringent, and diaphoretic.
• Ripe fruits:
Diuretic, laxative and the gum is used to treat scabies; the seeds
are anthelmintic, antidysesnteric.
• carbohydrates 17.00 g-
• Sugars 14.8 g-
• Dietary fiber 1.8 g
• Fat 0.27 g
• Protein 51 g
• Vitamin A equiv. 38 μg 4%-
• VitaminC 27.7 mg46%
Importance contd..
Other uses:
• Seed fat –High stearic acid - the fat is desirable for soap-
making. the seed residue after fat extraction is usable for
cattle feed and soil enrichment.