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Mango Seasonal Fruits
Mango ( Mangifera indica L. ) is considered to be the king of fruits. Besides having a delicious taste, excellent flavour and attractive fragrance, it is an excellent source of Vitamins A and C. The tree is hardy in nature and has comparatively low maintenance costs. Well - maintained orchards give remunerative returns.

In India, mango occupies 42.6 % of total area under fruits comprising of 0.94 million hectare, with a total production of 8.21 million tonnes. Of the various states, U.P. has the largest area accounting for nearly 33.2 % of the total, followed by Bihar (13.5 %) and Andhra Pradesh (13.4 %).

Mango fruit is utilised at all stages of its development both in its immature and mature state. Raw fruits are used for making chutney, pickles and drinks. The ripe fruits besides being used for dessert, are also utilised for preparing several products like squashes, syrups, nectars, jams and jellies. Wine can also be made from some mango varieties. Even the kernal is dried, roasted and eaten. The mango kernal also contains 8-10 % good quality fat which can be used for soap and also as a substance for cocoa in confectionery.
There are about 1000 mango varieties in India. Of those, however, only about 20 varieties are grown on a commercial scale
This is the only type of mango known outside Asia. It is the main variety produced in the state of Maharashtra and the best-known export variety. This is because of its high quality and excellent keeping capacity. Its range extends over the humid parts of the West of the Country. The name goes back to a Frenchman with a Spanish name, one Monsieur de Alphonso. In the southern state of Karnataka, the same variety is called Badami, and in Tamil Nadu, Gundu.

Healthy fruit will keep for up to three weeks without cooling at moderate room temperature. The pulp is yellow to orange in color. It is soft but not mushy, firm and not at all fibrous, with a distinctive, pleasant flavour. The tree tends towards alteration in a two-year bearing cycle. Alphonso mangoes ripen in the middle of the season, i.e. from early April to the end of June, in Gujarat and Maharashtra on the west coast, from mid-May to mid-July in Karnataka, and from April to May in Tamil Nadu.

This varieties is the leading commercial variety of Maharashtra state and one of the best variety of the country. This variety is known by different names in different regions viz., Badami, Gundu, Khader, Appus, Happus, Kagdi Happus. The fruit is medium in size, ovate oblique in shape and orange yellow in colour. The fruit quality is excellent. It is a mid season variety. Keeping quality is good. It has been found good for canning purposes and is mainly exported to other countries.

Bangalore Totapuri
This highly productive southern variety is about the first on the market, and it has a long shelf-life. However its external appearance leaves something to be desired and the fruit is of only mediocre quality. These drawbacks limit its export potential to countries of the Middle East and Far East.

It is a commercial variety of South India. The common synonyms of this variety are Totapuri, kallamai, Thevadiyamuthi, Collector, Surdersha, Burmodilla, Killi Mukku, Gilli Mukkuu. The fruit is medium to large oblong with necked base and colour is golden yellow. Fruit is poor. Keeping quality is very good. It is a midseason variety.

The skin is thin, smooth and shining golden yellow. That’s why in local language the fruit is known as Benishan, meaning without any blemish and marks. While the flesh is firm to meaty, fibreless and yellow, the taste is sweet, the flavour delightful.

It is a commercial variety of Andhra and Tamil Nadu states. It is also known as Chapta, Safeda, Baneshan and Chaptai. Fruit is large in size and obliquely oval in shape. The colour of the fruit is golden yellow. Fruit quality is good. Keeping quality is good. It is a midseason variety and is good for canning.

This variety derives its name from the village Dashehari between Lucknow and Milihabad which is a major center of mango production. It is a leading commercial variety of North and one of the best varieties of our country. Besides a good shelf-life, Dushehari boasts a particularly high level of vitamin C. The tree comes into bearing early, producing commercially viable fruit as early as the fourth year. Against this must be set the drawbacks of variations in taste, sharply alternating yields and an unattractive appearance. This is because the variety is extremely vulnerable to ‘mango malformation.’ Dushehari has a certain importance in exports to the Middle East.