Factores asociados al estado refractivo: Raza

Most commercial production occurs in South-east Asia (Thailand, Malaysia, Indonesia), where mangosteen is thought to have originated. Full-grown trees produce 200–2000 fruit/tree. The average yield in Thailand is reported to be 4.5 t/ha. Older trees (45 years) can yield up to 3000 fruit/tree, but yields decline in very old trees.

No fi gures are available for worldwide production. There have been reports of declining production associated with the costs of the long juvenile stage, labor for harvesting and the irregular bearing habit. Production is highest in Thailand, followed by peninsular Malaysia and the Philippines (Mindanao and the Sulu Archipelago); no data are available from Indonesia. There is some production in Central America.

The aril makes up to 20–30% of the fruit, having 20% dry matter, about 20% total soluble solids and 0.49% acid. The fruit is devoid of vitamin A and has a low mineral content (Table 6.4). The delicate aril fl avor is due to hexyl acetate and cis hex-3-enyl acetate. Hex-3-en-1-ol and six sesquiterpenes have also been identifi ed. The fruit is normally consumed fresh or in a partially frozen state. The delicate fl avor has made attempts to use mangosteen as a juice

unsuccessful. Preserves are made, although the product darkens and does not possess a unique fl avor. Immature fruit can be canned, but mature fruit have little fl avor after canning. The pericarp is used to tan leather and dye fabric black. The rind and bract are used in traditional medicine. The wood is dark red, coarse and strong, and can be used in carpentry.

FURTHER READING

Achmad, S., Mohamed, Z.A., Teck, C.S., Hamidah, W. and Hussein, W. (1983) Past, present and suggested future research on mangosteen with example of research and production in Malaysia. International Workshop for Promoting Research on Tropical Fruits, Jakarta, 30 May–6 June.

Bin Osman, M. and Milan, A.R. (2006) Mangosteen – Garcinia mangostana. Southampton Centre for Underutilised Crops, University of Southampton, Southampton, UK.

Available from: http://www.icuc-iwmi.org/fi les/Publications/Mangosteen_

Monograph.pdf.pdf. Accessed 9 March 2011.

Diczbalis, Y. (2009) Farm and forestry production and marketing profi le for mangosteen (Garcinia mangostana). In: Elevitch, C.R. (ed) Specialty Crops for Pacifi c Island

Table 6.4. Composition of 100 g edible portion of ripe mangosteen (Leung and Flores, 1961; Siong et al., 1988).

Constituent Mangosteen

Edible portion (%) 24

Proximate

Water (g) 88

Energy (kcal) 34

Protein (g) 0.6

Fat (g) 1.0

Carbohydrate (g) 5.6

Fibre (g) 5.1

Ash (g) 0.1

Minerals

Calcium (mg) 7

Iron (mg) 4

Phosphorus (mg) 13

Potassium (mg) 45

Sodium (mg) 7

Vitamins

Thiamine (mg) 0.06

Niacin (mg) 0.3

Vitamin A (mg) 0

Vitamin C (mg) 4.2

Agroforestry. Permanent Agriculture Resources (PAR), Holualoa, Hawaii. Available from: http://www.agroforestry.net/scps/Mangosteen_specialty_crop.pdf. Accessed 11 March 2011.

Ketsa, S. and Paull, R.E. (2011) Magosteen Garcinia mangostana (L.) In: Yahia, E. (ed.).

Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 4.

Woodhead Publishing Limited, Cambridge, pp. 1–30.

Paull, R.E. and Ketsa, S. (2002) Mangosteen. In: Gross, K.C., Wang, C.Y. and Saltveit, M.

(eds). Agriculture Handbook No. 66. The Commercial Storage of Fruits, Vegetables and Florist and Nursery Stocks. Produce Quality and Safety Laboratory, USDA, Beltsville, Maryland. Available from: http://www.ba.ars.usda.gov/hb66/092mangosteen.

pdf. Accessed 9 March 2011.

Salakpetch, S. and Paull, R.E. (2008) Mangosteen Garcinia mangostana L. clusiaceae/

guttiferae. In: Janick, J. and Paull, R.E. (eds) Encyclopedia of Fruit and Nuts. CAB International, Wallingford, UK, pp. 263–267.

Sobir, Poerwanto R. (2007) Mangosteen genetics and improvement. International Journal of Plant Breeding 1, 105–111.

Yaacob, O. and Tindall, H.D. (1995) Mangosteen Cultivation. FAO Plant Production and Protection Paper. No. 129. Food and Agriculture Organization (FAO), Rome.

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