Agroindustrial Behavior of 11 Mangoes Varieties ( Mangifera indica L ) Present in a Natural Productive System of the District of San Marco de Malagana ( Bolívar )

Bolivar department from Colombia, there are many limitations related to production and industrializing of several mangoes varieties. During this exploratory research, there were identified the agroindustrial qualities of 11 mangoes varieties such as fruit mass, lengths, yields, °Brix, titratable acidity, pH and Maturity Degree. Analysis showed a pulp weight average of 70-80%, pH average of 4.5, average °Brix of 15-16 (with the exception of the Azucar variety with 24-27) and average titratable acidity of 0.3 (with the exception of the Masa variety with 0.69). All varieties possess potential features against the standards established by Normas Tecnicas Colombianas NTC 5468 and NTC 285 for fresh type consume and technological transformation in products such as juices, nectar, pulps, marmalades and others. According to the codex (2005) Stan, 4 varieties are in category A (Filipino, Numero 11, Rosa and Barba), 4 varieties are category B (Papo, Bota, Corazon and Canela) and the variety Masa is in category C.


INTRODUCTION
Mango fruit (Mangifera indica L.), belongs to the Anacardiaceae family in the order of Sapindales, it is cultivated in so many parts of the world particularly in tropical countries, highlighted by its particular flavor and smell is also considered by some customers like "the fruit´s King" (Lauricella et al., 2017;Santos-Villalobos et al., 2011), it possesses high acceptation and increase demand in international market.Mango is an agroindustrial product of economic significance for several development way countries and taking into account the FAO (2009aFAO ( , 2009b) ) statistics about tropical fruits international exportation it is considered the third fruit more commercialized.Exotic and nutritional properties have prospected an increase in the consumer of mango and its derivatives (Maneepun and Yunchalad, 2004).
Mango is cultivated on a surface of approximately 3.7 million of hectares at world level (Muchiri et al., 2012).Among the varieties there is difference into its antioxidant components contents due to genotypes variations, Pre-harvest management factors, edaphoclimatics conditions, agricultural practices and Stage of maturation (Corrales-Bernal et al., 2014;Maldonado-Astudillo et al., 2016).
Colombia, specifically at Bolivar department, exists several mangoes varieties native (Gliessman et al., 1981).These mangoes varieties are identified by natives with names of cultural character or sizes, shape, color and texture (Francis et al., 2000).During some interviews, producers make allusion to the huge quantities of this fruit which are not used because the of unknown of its nutritional benefits and some limitations related to the less industrialization of some varieties (Díaz-Gómez and González-Urango, 2014).
Varieties commercialized at national or international scale must be according to internal and external quality regulations.Also must be evaluated the norms about the behavior experiment each variety during the agroindustrial procedure, which allows segmentation of the varieties, destining the less attractive varieties for the fresh fruit market to the derivative production, becoming an alternative to reduce losses during harvesting periods, while maximizing great potential of the fruit, since some varieties commercialized at the local level lack studies that promote the promotion of their consumption for their nutritional and functional contribution which aggregate value to the production chain (Sumaya-Martínez et al., 2012).
In Colombia Corpoica directed the search for quality attributes of some native varieties, to be possible their agroindustrial transformation making allusion to the size, weight, performance and firmness of the fruits and also to °Brix, acid and pH for fruits at maturity, in the departments of Antioquia, Tolima, Huila, Magdalena, Cundinamarca, Córdoba and Cesar, For the department of Bolivar, only had reference to the varieties "Hilacha, Papaya and Pecho de Paloma" (Lozano et al., 2009), leaving a lot of varieties without evaluation, which is a need and interest for agroindustrial branch developed into the natural production system from San Marco de Malagana (Bolívar).
In the present study the agroindustrial features of 11 mangoes varieties, such as, Total Fruit Mass (TFM), Pulp Weight (PW), Shell Weight (CW), Seed Weight (SW), maturity degree, °Brix, titratable acidity and pH, being the three last ones the most applied physicchemical features to determinate the agroindustrial significance of that fruit.To verify the behavior of these variables, possible similitude and association to be used an individual way or as a mixture of species to generate production to agroindustrial scale will be used Principal Component Analysis (PCA) described a general way by Salinas-Hernández et al. (2010).
Outcomes of this analysis will allow knowing if the varieties possess able potentialities against the standards established by Normas Tecnicas Colombiana NTC 5468, NTC 285 for the fresh fruit consume and/or the technological overcomes into products such as juices, nectar, marmalade and pulps.This research can also be an opportunity for producer families to include some varieties despite their existence are not able into the markets and therefore, to stimulate the interest into those fruit as nutritional alternatives during the fresh fruit consume after the collecting or as a prime material for the overcomes market (Torres-Leon et al., 2016;Zhou et al., 2017;Zotarelli et al., 2017).

MATERIALS AND METHODS
Collecting zone: There were selected 11 mangoes varieties: Rosa, Filipino, Papo la Reina, Corazón, Número 11, Masa, Bota, Azúcar, Barba de Chivo, Canela and Hilaza, named according to the recognized by natives of the zone.They were selected over a nonprobabilistic technique in experimental enterprises from Malanga, located the north of the Bolivar department, into the plane surface of the Colombian territory characterized by a hot and wet weather with average temperatures between 26 and 30°C and with an annual average rain of 800 mm.

Physical features:
For each variety, it was determined: total fruit weight, pulp weight, shell weight and seed weight.The results were expressed in % according to the total fruit weight.To determinate this total weights, there were taken 10 unities of each variety, each one of them was measured three times and the average was taken as the final value, later it was calculated the average of the 10 unities.To determinate the pulps weight, there were measured 10 kg of each variety after being extracted all the pulp.The percent of the pulp was determined as the relation obtained over 10 kg of mango.
Caliber (mm) and the average size was determined using calibration with an electronic king´s foot to equal numbers of mango per species.Other physical properties such as shell texture, shape, color and smell were equally considered taking into account the standards of the NTC 1226, being ensured by sensorial analysis from researchers not trained.

Chemical features:
The percentage of soluble solids in term of °Brix was determined using a Carl Zeiss 844976 Jena refractometer with AOAC.The total titratable acidity was measured using AOAC (Official Methods of analysis of AOAC international (AOAC, 1997)) and expressed as % citric acid.pH was determined using a Starter 3100 pH.Maturity Degree using TSS/TA and taking into account NTC 4580.

Statistical analysis:
Data obtained for each one of the parameters defined for each variety were submitted to a statistical analysis determining the minimal and maximal value, the mean and Standard Deviation.Using the statistical software R-project version 3.4.0,which is a free code program.Different mangoes varieties were classified into groups (which possess similar features) thru a main component analysis and clusters.Analysis starts with a matrix consists of 11 row and 8 columns (8×11), which represent the mangoes varieties such as Masa, Papo la Reina, Bota, Corazón, Canela, Filipino, Número 11, Rosa, Barba, Hilaza y Azúcar and the researched variable: Total Fruit Mass (TFM), Pulp Weight (PW), shell weight (CW), Seed Weight (SW), Total Soluble Solids (TSS) represented on °Brix, Titratable Acidity (TA) expressed as % citric acid, hydrogen potential (pH) and fruit Maturity Degree (MD).During the analysis was taken into account the factorial coefficients and their respective approximation to the value one, this value should not be repeated for other variables present in the same component.

RESULTS AND DISCUSSION
Physical features of the 11 evaluated varieties are related to Table 1.In general, mangoes possess oblong shape given their major polar diameter in relation with to the equatorial plane, hardness at contact after hand harvest, pallid yellow color inside as a consequence of the collecting after maturity, as reported standards biochemical overcome related to their featured flavor, color and smell (Briceño et al., 2005).The varieties: Número 11, Corazón, Masa, presented some changes related to the maturity process after 3 and 5 days, causing deterioration of the mango.These three varieties suffering from deterioration with dark marks appearing, which help us to identify this speedy process causes the loss of the visual attractive.
The greatest weight corresponds to Masa variety followed of Papo la Reina and Bota, the lowest value corresponds to Azúcar variety.The highest percentage of pulp is 85.2%, 82,96% y 82,18% for the varieties: Masa, Corazón and Rosa, while the lowest goes to Hilaza.Bota variety presented the lowest shell content of 7.99% and the highest pulp with 85.2%, getting a correlation pulp/shell of 10.66 this parameter is an important factor to have as a reference at the time of submitting the varieties to agroindustrial overcomes (Elsheshetawy et al., 2016).On average, for the 11 varieties, the ratio pulp/shell corresponds to 6.44.In Table 2 shows the values of the determined Physical Chemistry Properties (PCP) for 11 varieties.
Variable TFM shows the most significate difference among the varieties allowing to determinate fruits caliber taking as base their unity weight, which indicates the number on mangoes to put into the box.The Codex (2005) Stan 184-1993 expresses three categories A, B and C, the varieties investigated are located in the two minor categories A (200-350 g) and B (351-550 g).Highlighting the importance of the minimum weight of 200 g to be placed in the recipe and later marketed.
Highlighting the importance of the minimal weight of 200 g to be collocated into the recipe and latterly commercialized.Colombian regulations considers wider limits and consists of 11 categories A, B, C, D, E, F, G, H, I, J and K. From all them only 7 varieties are located into the categories D, E, F, G with average unity weights of 536 g, 386 g, 352 g, 282 g and Azúcar variety does not classify at any category because its weight is much more inferior to the establish one by K category (140 g).Méndez-Ramírez et al. (2010) defines the varieties with weights between 250-600 g can be opportunities at the international market.Troncoso et al. (2008), to establish a classification per caliber for the fruits allows to the producer ponderate their product without any distinction type with the goal of promotes it at the international market.This parameter helps the producer to cultivate taking into account the market quality criteria, lined with the physical-chemical features which are also a quality factor.
With respect to the variable seed weight, the highest values were observed at Azúcar (16.2%),Hilaza (14.6%) and Barba de Chivo (12.4%), lowest values correspond to Bota (7.99%) and Corazón (10.22%).Relation SW/TFM takes significance to the industrial branch because it determinates the pulp contents when the relationship is low or gets a minimal parameter of 65% (Méndez-Ramírez et al., 2010).Besides, researcher highlights as ideal value the 10% in relation to the seed weight.The varieties: Azúcar (16.26%),Hilaza (14.6%) and Masa (11.41%) possess superior values.Número 11 variety (10.87%) possesses a middle value and the rest of the varieties inferior values being the Corazón variety (6.82%) the lowest one.These values generate an alternative to be applied during the pulp production process when the best behaviors are located in the varieties Bota (85.2%),Corazón (82.96%) and Rosa (82.18%), the minor averages are Hilaza (70.47%) and Azúcar (70.95%), the total average is 77.64% allows probing all the variables are able to be used during this process and also for the fresh consume.3 show, TSS value is represented as °Brix, the minimum value corresponds to the variety Canela (13°Brix) while the maximal value goes to Azúcar (25,5 °Brix), being 14-18 °Brix the common patron, our mean was 16,59 °Brix, feature is linked to the maturity process.These parameter shows quantities of elements such as glucose, fructose y sucrose, which generate sweetness inside of the fruit just like happens with our 11 varieties, which depends on the physic-chemical state during the collecting and some increase depends on the maturity process (Quintero et al., 2013;Torres et al., 2013).

Chemical features: Table
On researches about pre-established varieties, Edward, Glenn, Irwin, Otts y Parvin, (Vargas-Simón et al., 2000), defines the importance of finding values between 15 y 22 °Brix, classified as "very nice".Taking into account this reference, the 11 mango varieties with TSS features can attribute some relevance during the juice production process taking into account this branch possesses a very solid and positioned commercialization level (8-15% for non-concentrated drinks, which is the result of the mixture of pulp and water. Titratable acidity values expressed as % citric acid presented minimum, maximum and middle value of 0.18, 0.69 and 0.32 respectively, (Table 3) while pH values are 3.90, 5.0 and 4.47 respectively, being the varieties: Masa (0.69), Hilaza (0.36) and Azúcar (0.3).Número 11 variety was the most pH (5.0), while the varieties with minor acid and pH are Filipino (0.18) and Corazón (3.9).
Analyzing TSS/TA relation to verify acid, sweet or less sweet (Ascens et al., 1980), was found values of 86.1 for Filipino, 72.85 Azúcar, 70.68 Número 11, 66 and 64 for varieties Bota and Papo, characterized as less acid or sweet.The lowest relation is 22.46 for mass variety, which is commercialized in a green state because of its lightly sweet flavor related to its 15.5°Brix, this variation allows using the subjective character at the time of consuming.Número 11 variety and their TSS (°Brix) features can have some relevance during the process of juice production because the solids outcome levels in this kind of product oscillate between 8% and 15% for non-concentrated drinks.They can also be employed during soft drinks production adding the 1% of the soluble solids taking as reference Resolution 3929/2013 from Ministerio de Salud y Proteción Social, Colombia.
Correlation matrix: A correlation matrix was made between the physicochemical parameters of the mangoes varieties studied as seen in Table 4, with the goal of clearly defining Principal components.It was found positive correlations TMF with PW and TA; CW with SW and pH; SW with CW, TSS and TA; PW with TMF; TSS with SW, pH and MD; TA with SW; pH with CW, TSS and MD; MD with TSS and pH, taking into account a parameter of values between -1 (minimal value) and 1(maximal value).
Principal component analysis: Table 5 shows 8 matrix components (Component Number), each Principal component´s own value (Eigenvalue) explicated variance (Percentage of variance) and the accumulate variance expressed into percentage values (Cumulative percentage).The explanation of the variance allows identifying the number of Principal components to use during the analysis.The three first ones main components were taken as reference for the present research and they explain the components variation in an 84.29%, because of accumulation of the major classification criteria contents.This value is represented it by the maximum variance found into the first component with an explanation of 44.77%, followed by 26.82% and 12.69% into the second and third component respectively with a sequence of descendent values until 100% into the 8 component.Physicochemical parameters PW and TFM showed a high correlation with the first main component, while for the second component were TA, SW and TFM, CW is directly correlated with the third component like Table 6 shows, being PW the variable with major incidence over component 1, while TFM is repeating it into the second component despite it represents a minimum value.The final equations in terms of the three components are: Equation 1.First component: Z1 = 0,429149362TFM-0,403857439CW-0,466321413SW+0,495291339PW-0,364204383TSS+0,005843652TA-0,197331792pH-0,135432664MD Equation 2. Second component: Z2 = 0,429149362TFM + 0,01581626CW+0,27275226SW-0,1911061PW-0,14209137TSS+0,59286279TA-0,35686543pH-0,135432664MD Equation 3. Third component: Z3=-0,29462709TFM + 0,35236582CW-0,05244238SW-0,12110434PW-0,57105237TSS-0,47000903TA-0,47191074pH-0,04367715MD It can be observed that value of the first component is explained by the total fruit mass, shell weight, seed weight, pulp weight, total soluble solids, titratable acidity, pH and degree of maturity.The variables that contribute most to the component are pulp weight, seed weight and total fruit mass.In the second component, variables that most contribute are the titratable acidity and total mass of the fruit and in the case of the third component, we have the weight of the shell.
Formation or classification by groups for the varieties taking into account their capacity of identifying and analyzing data due to the complex interpretation in bidimensional planes when there exist several variables lined to similar varieties number, which, thru the set analysis facilitate determination of similar elements (Gallegos-Vázquez et al., 2006).This researches probed, using this procedure, two elements groups (Fig. 1), the first one formed by the varieties Azúcar, Barba, Hilaza, Número 11, Papo and Filipino; a second one formed by the varieties Bota, Rosa, Canela, Corazón and Masa.The first group is characterized by having major percentages of seed and shell, minor total mass, minor pulp percentage and acceptable levels of total soluble solids.The second has a major pH and maturity degree and minor titratable acidity.This information allows us making this grouping taking into consideration the features and agroindustrial behaviors.Table 7 collects all this information previously described to be used during the of mixed products elaboration thru development of potentialities mixtures with the goal of decreasing the presence of some additive such as sugar synthetic.
Above classification allows encouraging the change of criteria in the consumer and the agroindustrial sector, regarding the acceptance of unknown varieties in their local production environment.It also encourages the development of agroindustrial research projects that will show the high functional value of these varieties in the region's production chain.
On the other hand, potentialities of 11 varieties studied can be taken into account by local and national producers to strengthen marketing policies focused on the direct transaction with family producers, which at some point will allow positioning of new varieties in the productive chains, as has happened with other varieties among which the Irvingia excelsa "Agbono" known as African mango, (Ugwumba et al., 2013) can be mentioned.The data obtained throughout the investigation show that there are similarities in other From the combination with some additives, they can match the maximum allowed pH level (4.5).

Corazón
It has a good relationship between the degree of maturity and the sweetness.Good performance and low fiber.

Filipino
It allows a good stability in the sugar-pulp concentration.It should not be used in a state of physiological maturity, as it exceeds the required pH levels.Hilaza Meets all flavor-aroma-texture specifications.Azúcar Good flavor-aroma-texture ratio, because of its marked taste, can fuse its pulp with others that have less flavor like Cinnamon and Rosa or any other variety.
research regarding the behavior of some mango varieties, among the parameters that are evaluated (Soto et al., 2015).

CONCLUSION
Although there are differences in the physicochemical properties of the evaluated varieties, the results of the research showed that all varieties have expected characteristics of quality for fresh consumption in the domestic market and some of them can be considered for international market.
According to the Codex (2005) stan, 4 varieties are in category A (Filipino, Número 11, Rosa and Barba), 4 varieties are category B (Papo, Bota, Corazon and Canela) and the variety Masa is in category C, Hilaza and Azucar varieties do not fall into these categories.
Corazón, Filipino, Papo, Bota, Número 11, Hilaza and Azúcar varietiespreviously characterized possess some properties and feature similar in relation to °Brix despite the ranch of some variables such as weight.For varieties Masa, Papo, Bota, Rosa and Barba, there was the first identification exercise.
We conclude that mangoes varieties represent a potential as raw material for the development of the productive mango chain in the region, becoming a great for local producers to gain access to special markets where consumers place emphasis on the exotic character.

Fig. 1 :
Fig. 1: Classification and grouping of different mangoes varieties taking into account their physical-chemical features

Table 1 :
Physical features of the varieties

Table 5 :
Principal components, own values, explained and accumulated variances corresponding to physical-chemical variables

Table 6 :
Correlation between the physical-chemical features and main corresponding to the physical-chemical changes of 11 researched