A Note on the Graft Compatibility of Native Wild Species. I. With Apple and Pear

Summary

Mango (Mangifera indica L.) is one of the most important tropical fruits in the World. Mango leaves, bark, and fruit (pulp, peel, and stone) are rich sources of bio-active compounds (BaCs) such as proteins 0.36 – 0.40 g 100 g^–1 fresh weight (FW) of pulp; 1.76 – 2.05% (w/w) of peel; 66.1 g kg^–1 of kernel flour; and 3.0% (w/w) of leaves], vitamin A 0.135 – 1.872 mg 100 g^–1 FW pulp; 15.27 International Units (IU) in kernels; 1,490 IU in leaves], vitamin C 7.8 – 172.0 mg 100 g^–1 FW of pulp; 188 – 349 µg g^–1 FW of peel; 0.17 g kg^–1 DW of kernel flour; 53 mg 100 g^–1 dry matter (DM) in leaves], carotenoids (0.78 – 29.34 µg g^–1 FW of pulp; 493 – 3,945 µg g^–1 FW of peel), mangiferin (1,690.4 mg kg^–1 DM in peel; 4.2 mg kg^–1 DW of kernel extract), phenolic compounds, dietary fibre (DF), carbohydrates, minerals, and other anti-oxidants known to have medicinal, nutritional, and industrial benefits. Bio-active compounds exist in functional foods and can protect us against diseases via several mechanisms. The anti-oxidant properties of several BaCs are important to protect against diseases related to oxidative stress. Fruit intake provides us with anti-oxidants that may act in a synergistic way to offer protection. In mango fruit, only the pulp is used, while all other parts are discarded and cause environmental pollution. The importance of all the different parts of mango fruit and trees should not be disregarded. With a global increase in health issues there is an increasing demand for natural foods. Hence, there is need to study all the bio-active constituents in mango to provide greater insights into their medical, nutritional, and industrial applications, as well as their role(s) in defending of the plant. This review aims to assist in the proper utilisation of mangoes to improve nutrition and health, as well as to improve our understanding of the defence mechanisms in plants that depend on these compounds.