{"id":56,"date":"2009-12-25T15:26:25","date_gmt":"2009-12-25T15:26:25","guid":{"rendered":"http:\/\/www.technogypsie.com\/science\/?p=56"},"modified":"2009-12-25T15:26:25","modified_gmt":"2009-12-25T15:26:25","slug":"fruits-mangoes-tropics-poison-ivy","status":"publish","type":"post","link":"https:\/\/technotink.net\/science\/fruits-mangoes-tropics-poison-ivy\/","title":{"rendered":"Mango : Mangifera Indica"},"content":{"rendered":"

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\nMango Tree at Graveyard along highway between Punalu’u and Kona<\/div>\n

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Mango<\/font><\/strong>
\nTaxonomy: Kingdom: Plantae; Division: Angiospermae; Class: Magnoliopsida; Order: Sapindales; Family: Anacardiaceae; Genus: Mangifera; Species: Indica. Mangifera Indica<\/em>. Common names: Mango, Man-Go, Manga.
\nUsually refers to a fruit that comes off a large tree called Mangifera indica L. These trees reach a height upwards of 40 meters in heigh with a crown of about 10 meters. Long living with some known specimens aging upwards of 300 years old. Originally indigenous to India, Mangoes can be found cultivated throughout the world, especially Florida, Hawaii, India, and South America. It is one of the world’s most exploited fruits for food, juice, color, and fragrance. Its taproot can extend to a depth of 6 meters with feeder roots penetrating several more feet. Leaves are evergreen, alternate, simple, 15-35 cm long, 6-16 cm broad, starting from a young orange-pink color changing through age to a dark glossy red then dark green through maturity. Flowering produced in terminal panicles 10-40 cm long, small and white with 5 petals 5-10 mm long, with a sweet odor similar to the plant “Lilly of the Valley”. Fruit takes 3-6 months to ripen which is variable in size and color from yellow, red, orange, or green when ripe giving off a distinctive sweet odor. In the center of the fruit is a single flat oblong pit fibrous or hairy hosting a thick shell 1-2 mm and a 4-7 cm long, 3-4 cm wide, 1 cm thick seed hosting the plant embroyo.<\/p>\n

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\nMango Tree at Graveyard along highway between Punalu’u and Kona<\/div>\n

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History:<\/em><\/strong>:
\nMangoes appear to have its origins in India, as the first evidence of them in human culture are abundant there. Mangoes theoretically reached East Asia by th 4th-5th century B.C.E. and reaching East Africa by the 10th c. C.E. From there they appear to have moved on to Brazil, Mexico, and the West Indies, onwards to North, South, and Central America, Australia, China, Pakistan, the Carribean, and is now found throughout the warmer subtropical regions of the world.<\/p>\n

Culinary:<\/em><\/strong>
\nMangoes are heavily used in the culinary world throughout specialty foods internationally. They are very unique and sweet when riped and savored the world round. Full of antioxidant vitamins A, C, and E it is also a good natural source of Vitamin B6, K, and other B vitamins. Its texture varies with the cultivars, from soft and pulpy to firmer flesh. In Indian culture, a sweet mango smoothie is made from amchur or dried mango powder as a popular refreshment. A very key ingredient for chutney recipes, from sweet ripe mangoes or sour unripe mangoes mixed with green chili. Commonly ripe mangoes are cut into thin layers, dessicated, folded, and cut into bars known as aampapdi, amavat, or halva in India as dried fruit bars. Also in India, the freshly squeezed mango juice (ras) is put on bread as part of a meal. Unripe mangoes are sour sometimes sprinkled with salt and chili as a delicacy. A key ingredient for chutneys, Avakaya Pachhadi, Mambazha Kaalan, Miscut, Fhodd, Moramba, jellies, preserves, Aamras, Kairi, Jams, Pickles, aachar, amawat, murraba, amchur, sukhawata, chatni, panha, panna, mango lassi, muesli, oat granola, juices, and smoothies. Most commonly mangoes are eaten raw as a fruit (ripe) and raw (as a vegetable). In raw and pickle form, the skin is consumed often though avoided in Northern India where the skin has extra ordinary fiber. Australians see their mango season during Xmas, and they are often eaten for breakfast during this time. In the Phillipines, unripe mangoes are added to bagoong as dried strips of sweet ripe mango. Mangoe juice called mango nectar are used as flavorings for sorbets and ice creams. Common in Florida, Hawaii, Mexico, and the Carribean – many desserts are made from Mangoe, ranging from ice cream and milkshakes, frescas, to smoothies, and incorporated into cake, pies, and bread. In southeast Asia, mango is pickled with fish sauce and rice vinegar or green mangoes in salads with fish sauce and dried shrimps. Central America is common to eat them green with salt, pepper and hot sauce. Guatemalans eat green mangoes with toasted and ground pumpkin seeds mixed with lime and salt.<\/p>\n

Medicinal\/Health:<\/em><\/strong>
\nFull of antioxidant vitamins A, C, and E it is also a good natural source of Vitamin B6, K, and other B vitamins. Its triterpene and lupeol is effective for inhibiting prostrate and skin cancers. Extracts made from the branch’s bark is called “Vimang” and is used in Cuba for its antioxidant properties and for blood parameters on the elderly. According to some mythology, in historic India, but outlawed since 1908(though apparently not in the legal books), the leaves are fed to cows to produce cow urine that secretes the pigment euxanthin making the color “Indian Yellow”. Some research has suggested that mango peel, contains urushiol, the same irritant chemical that exists in poison ivy and sumac, will cause contact dermatitis in certain susceptible people when handling mangoes with bare hands. This is also present in the leaves and vines.<\/p>\n

Cultivation<\/em><\/strong>:
\nVery predominant in tropical and sub-tropical regions, the cultivars can exceed in one climate while fail in another. There are many different cultivars and they possess specific needs depending on where they are from.<\/p>\n

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\nMango Tree at Graveyard along highway between Punalu’u and Kona<\/div>\n

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Other Uses:<\/em><\/strong><\/p>\n

The mango is the official national fruit of India, Pakistan, and the Phillipines. In 2001, there were more than 23 million tons of mango spread to consumers around the world. Ayurveda recommends mango as sweet and heating to balance all three doshas and to provide energy.Recipes<\/em><\/strong>:
\nSafety:<\/em><\/strong>
\nBibliography\/References:<\/strong><\/p>\n