Abstract:

The fruits of 36 mango germplasm were used as materials to study the sugar content (Fructose, glucose and sucrose) of mango pulp by using High Performance Liquid Chromatography (HPLC) technology. The results showed that there were significant differences among the total content of different mango germplasm, ranged from 16.04% (Dashehari) to 3.49% (M. Sylvalica). There were also obvious differences on proportion of fructose, glucose and sucrose among different mango germplasm. They could be classed into 3 types based on their sugar composition: (1) Sucrose prevalent type, including ‘Haibao’, ‘Lippens’, ‘Chun Hwang’, and so on. (2) Monosacccharide prevalent type, including KRS, ‘M. Sylvalica’ and 20001. (3) Intermediate type, including ‘Guixiang’, ‘Yellow Ivovy’, ‘Sri LanKa811’, ‘Thailand 504’, ‘Rumang’, ‘Zihua’. According to the sugar content of mango fruits, with the acid of average cluster analysis, 36 mango germplasm were divided into 5 groups. The first group included 12 cultivars such as ‘R2E2’, ‘Haibao’, ‘Bambaroo’, ‘Chun Hwang’, ‘Keitt’, ‘Thailand 504’, ‘KRS’, et al.. The second class included 21 cultivars such as ‘Ono’, ‘Red Ivory’, ‘Lippens’, ‘Tainong No. 1’, ‘Mallika’ et al.. ‘Dashehari’, 20001, and ‘M. Sylvalica’ belonged to the other groups, respectively.