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芒果在成熟期间的可溶性蛋白质增加,不溶性蛋白质减少。在芒果中已经发现的氨基酸有十二种,而且每种氨基酸的百分率都随成熟度而变化。 芒果的总碳水化合物和可溶性碳水化合物逐渐增加。在各个成熟阶段,对芒果的葡萄糖、呆糖和蔗糖进行了测定,但没有发现木糖。证实芒果有三十种挥发性成分,包括顺式罗勒烯、月桂烯、苎烯、酯类、醛类和萜烯类。 芒果汁含有的主要组份脂肪酸是棕榈酸和油酸。短链脂肪酸在绿熟期只占5％,并在其他成熟期下降。
Mango increased soluble protein during maturation and reduced insoluble protein. Twelve amino acids have been found in mangoes, and the percentage of each amino acid varies with maturity. Mango’s total carbohydrates and soluble carbohydrates gradually increased. At various stages of maturation, the glucose, glucose, and sucrose of mangoes were determined but no xylose was found. Thirty kinds of volatile components of mango have been confirmed, including cis-enol, myrcene, limonene, esters, aldehydes and terpenes. Mango juice contains the main component of fatty acids are palmitic acid and oleic acid. Short-chain fatty acids account for only 5% of green ripening and decline at other maturities.