ICAR Research Data Repository for Knowledge Management

Mango is an important tropical fruit. During harvesting of the fruit, sap oozes out at the abscission zone, which is separable into an aqueous phase (AP)and a non-aqueous phase (NAP). The sap from different
Indian mango varieties was tested against different fungi
and bacteria to evaluate its anti-microbial activity. Fusarium moniliforme was found to be the most resistant
and Penicillium spp. the most sensitive to the NAP of
sap. Likewise, the NAP of sap was least effective against
Escherichia coli while Bacillus cereus was most sensitive
to it. The AP of sap did not show antimicrobial activity
even at higher concentrations. The most effective
anti-fungal activity was exhibited by mango sap from the
Mallika variety, whereas sap from different varieties
showed variable anti-bacterial activity. Mango sap has a
typical raw mango aroma. This combined with its antimicrobial properties may make it suitable for use as a
preservative and a flavoring agent in food.