Research
Micronutrients & recovery
Vitamin C content in mangoes decreases significantly during ripening and postharvest storage, with levels dropping from high values in green fruit to lower values in ripe fruit.
If you are eating mangoes specifically for their Vitamin C content, choose less ripe fruits or consume them soon after purchase. Vitamin C levels drop significantly as the fruit ripens and during storage, so fresher, less ripe mangoes will provide more of this nutrient.
GoodQualifiesHIGH confidence
Vitamin C content changes during ripening; its content is higher in less ripe mango fruit compared with fully ripe mango... Vitamin C decreases quickly 5 to 7 weeks after fruit setting and when ripe fruit is stored at room temperature... it was observed that the fruit pulp showed an important decrease during ripening (Keitt, 163.94 to 46.87 mg ascorbic acid equivalent (AAE)/100 g; Sensation, 176.03 to 29.34 mg AAE/100 g; and Xiangya, 160.35 to 30.84 mg AAE/100 g).
Why this rating
The paper provides specific quantitative data from multiple studies showing the decrease.
Source
Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
María Elena Maldonado Celis et al. · Frontiers in Plant Science · 2019
narrative_reviewCited 470×
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