The color of a mango serves as more than just a visual cue—it reflects the fruit’s stage of ripeness, variety, nutritional content, and even market value. Mangoes display a stunning range of colors, including green, yellow, orange, red, and purple, shaped by both genetic and environmental factors. Unripe mangoes are generally green due to high chlorophyll levels, which help in photosynthesis. As mangoes mature, chlorophyll breaks down and pigments like carotenoids and anthocyanins accumulate, transforming the fruit’s appearance.
Carotenoids, particularly beta-carotene, are responsible for the yellow and orange tones in ripe mangoes. These compounds are powerful antioxidants, supporting vision, skin health, and immune function. Meanwhile, anthocyanins, which produce red to purplish skin tones in some varieties like Tommy Atkins or Palmer, offer additional antioxidant protection and are associated with reduced inflammation and cardiovascular benefits.
Recent studies emphasize the role of these pigments as indicators of nutritional density. For example, deeper orange mangoes often have higher beta-carotene levels, making them especially valuable in combating vitamin A deficiency in regions where mangoes are a staple fruit. Additionally, the pigmentation can be influenced by factors like sun exposure, soil type, and post-harvest handling, which farmers now increasingly monitor to enhance quality and consumer appeal.
Culturally and commercially, mango color also affects buying behavior. Consumers tend to associate bright, saturated hues with sweetness and ripeness, influencing preference and pricing. In global markets, varieties like Alphonso and Kent are prized not only for flavor but also their vibrant, attractive colors.
Ultimately, the color of a mango encapsulates a dynamic blend of biology, nutrition, and cultural significance—making it a key trait for growers, marketers, and consumers alike.
The Significance of Mango Color: Ripeness, Nutrition, and Market Value
