ARTICLE ABOUT PLANT

MANGIFERA INDICA

ENGLISH FOR BIOLOGY

Lecturee : Drs. I Wayan Sumberartha, M.Si

Group 6 :

1. Alifia Rosidatuz Zulfa NIM : 160341606005

2. Deiva Ayu Puspitaningrum NIM : 160341606085
3. Lailatul Maghfirah NIM : 160341606105
4. Laila Nur Alfiah NIM : 160341606022
5. Rike Dwi Wahyuna NIM : 160341606067
6. Syifa Nur Azizah S.H NIM : 160341606048

UNIVERSITAS NEGERI MALANG

FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM

JURUSAN BIOLOGI

OCTOBER 2016
 Mango

Fruit
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Sapindales
Family: Anacardiaceae
Genus: Mangifera
Species: M. indica
Binomial name
Mangifera indica
L.
Synonyms
Mangifera austro-yunnanensis Hu[1]

DESCRIPTION

Mango trees are deep-rooted, symmetrical evergreens that attain heights of 90 feet and widths
of 80 feet. Mango trees have simple alternate lanceolate leaves that are 12 to 16 inches in
length and yellow-green, purple, or copper in color when young. Mature leaves are leathery,
glossy, and deep green in color. New leaves arise in terminal growth flushes that occur
several times a year. Mature terminal branches bear pyramidal flower panicles that have
several hundred white flowers that are about a 1/4 inch wide when open. Most of the flowers
function as males by providing pollen, but some are bisexual and set fruit. Pollination is by
flies, wasps, and bees.
The fruit weighs about 1/4 pound to 3 pounds. Fruit may be round, ovate, or obovate
depending on the variety. The immature fruit has green skin that gradually turns yellow,
orange, purple, red, or combinations of these colors as the fruit matures. Mature fruit has a
characteristic fragrance and a smooth, thin, tough skin. The flesh of ripe mangos is pale
yellow to orange. The flesh is juicy, sweet, and sometimes fibrous. Some undesirable
seedlings or varieties are described as possessing a turpentine-like off-taste. The fruit has one
seed that is flattened and sticks to the flesh. The seed contains one or more embryos
depending on the variety or type.

VARIETIES

‘Ah Ping’, ‘Fairchild’, ‘Gouveia’, ‘Harders’, ‘Keitt’, ‘Momi K’, ‘Pope’, and ‘Rapoza’ are
recommended mango varieties for Hawaii. All the listed varieties are productive and have
superior quality fruit. They have less pronounced alternate-year bearing qualities than the
more common ‘Haden’ and ‘Pirie’ varieties. All these varieties, including ‘Haden’ and
‘Pirie’, are monoembryonic and do not come true from seed. Flowering occurs from
December to April, but offseason flowering is common, resulting in variable harvest times.
‘Fairchild’ is considered somewhat resistant to anthracnose and is favored for humid areas.
‘Exel’ is a high quality mango cultivar developed by the Department of Horticulture,
University of Hawaii. It was selected from an open-pollinated population of ‘Irwin’
seedlings. Young ‘Exel’ trees begin to bear three to four years after transplanting into the
orchard. ‘Exel’ bears fruit regularly, sets well and frequently flowers during the off season.
Fruits usually mature in July and August but in some years, may mature as late as October.
‘Exel’ trees should be planted in sunny, dry areas to prevent anthracnose damage to immature
fruit and flowers.
‘Exel’ fruits are ovate, 4 to 5.6 inches in length by 2.8 to 3.6 inches in width, with a short,
rounded beak. The average fruit weight ranges from 14.1 to 17.6 ounces. The penduncle is set
at the top of the fruit. Immature fruits are green with a purple blush. Mature fruits are yellow
with a red over color on about half of the surface of the fruit. The flesh is firm, orange-
yellow, juicy, sweet, and fiberless. The fruit has 18% total soluble solids. More than 90% of
the fruit is edible flesh, because the fruit has a thin, flat seed.
USES

Mango can be eaten raw as a dessert fruit or processed to various products. Ripe fruits can be
sliced and canned or processed to juice, jams, jellies, nectars and preserves. Eastern and
Asian cultures use unripe mangos for pickles, chutney and relishes. In India, unripe mangos
are sliced, dried, and made into powder for amchoor, a traditional Indian preparation used for
cooking.
In India, flour is made from mango seeds. Seeds are also eaten during periods of food
shortages. The timber is used for boats, flooring, furniture and other applications.
Raw mango consists of about 81.7% water, 17% carbohydrate, 0.5% protein, 0.3% fat, and
0.5% ash. A 100 g (3.5 oz) serving of raw mango has 65 calories and about half the vitamin C
found in oranges. Mango contains more vitamin A than most fruits.

PROPAGATION
Monoembryonic mango varieties, like the varieties recommended for Hawaii, have single
embryos of hybrid origin and do not produce true from seed. They are propagated by grafting
onto seedling rootstocks. Polyembryonic mango varieties, like the so-called common or
Hawaiian mango varieties, produce two or more plants of nucellar (maternal) origin from
each seed. These plants are predominantly true to type, and may be grown from seed without
the necessity of grafting.
Grafted trees grow more slowly than seedling trees and are often smaller. Grafted trees
usually produce fruit in 3 to 5 years in dry areas, while seedling trees usually take at least five
years to come into bearing. Mango trees can remain in production for 40 years or more.
Inarching is sometimes done to propagate mango varieties, and older trees may be
topworked. Mangos are not propagated from cuttings or by air layering because the resulting
trees are weak rooted.

SOIL TYPES and LOCATION

Mangos can be grown on a wide range of soil types, from light sandy loams to red clay soils.
Soil pH of 5.5 to 7.5 is preferred. Deep rich soils give the best production and fruit quality.
Well drained soils are recommended. Moderately sloping sites are also recommended to
prevent waterlogging. Deep soils without impermeable layers permits the development of
deep taproots that aids in drought tolerance and wind resistance.
Mangos will grow from sea level to an elevation of about 1,500 feet in Hawaii, but mangos
are most productive below 1,200 feet. Mango is best adapted to hot, dry leeward areas that
receive less than 60 inches of rainfall annually, but supplemental irrigation is desirable for
highest yields in those areas. Anthracnose disease often destroys both flowers and developing
fruits in humid, high-rainfall areas.
Dry weather during the flowering period is best for fruit production. Wind can damage
flowers and reduce yields. Mango trees should be protected from strong winds, but
windbreaks that shade or compete with them should be avoided.

HARVEST and POSTHARVEST

Mango trees may remain in production for 40 years or more. Fruits are usually picked after
they develop some red, orange, or yellow color. Mangos will ripen and may be picked when
the flesh inside has turned yellow, regardless of exterior color. The harvest season is usually
between June and September in Hawaii, depending on variety. Fruit matures three to five
months after flowering.
Mangos should be picked before they are fully ripe, at which time they soften and fall. The
fruit bruises easily and must be handled carefully to avoid damage. They are ripened at room
temperature and then refrigerated. Mature mangos keep fairly well under refrigeration for two
to three weeks at 50 to 55°F