BIOLOGY

INVESTIGATORY
PROJECT

DIFFERENT METHODS TO RIPEN

MANGOES

By Diya Tiwari of XI E
 FAHAHEEL AL WATANIEH INDIAN PRIVATE SCHOOL
FAHAHEEL AL WATANIEH INDIAN PRIVATE SCHOOL
49 SOUTH STREET, AHMADI
49 SOUTH STREET, AHMADI
KUWAIT
KUWAIT

BONAFIDE CERTIFICATE
BONAFIDE CERTIFICATE

Certified to be the Bonafide Record of work done by of

Certified
class to be the Bonafide Record of work done by of
in the Fahaheel Al-Watanieh Indian Private School during the year 2023-
class in the Fahaheel Al-Watanieh Indian Private School during the year 2022-
2024
2023

Dated: PGT in BIOLOGY

Fahaheel Al-Watanieh Indian Private School

Kuwait

Submitted for All India Secondary School Examination in BIOLOGY at

the FahaheelAl – Watanieh Indian Private School, Kuwait.

DATE_____________________________ External Examiner

SEAL
ACKNOWLEGEMENT
I would like to extend my sincere and heartfelt gratitude to my
biology teacher Mrs. Sujata who has given me this opportunity
to do this investigatory project on the topic “Different methods
to ripe mangoes’’ and has always been very cooperative and
without her help, cooperation, guidance and encouragement,
the project couldn’t have been what it evolved to be. I extend
my heartfelt gratitude to my faculty for providing me the
necessary information regarding the project. I am also thankful
to my parents for their love and encouragement. At last, but
not least, I would like to extend my gratitude to all my friends
who have helped me directly or indirectly to complete this
project within the time frame.
 INDEX

S. No. TOPIC Page No.

1 WHAT KIND OF FRUIT IS

MANGO

2 VARIOUS TYPES OF
MANGOES

3 EXPERIMENT

4 CONCLUSION

5 BIBLIOGRAHY
WHAT KIND OF FRUIT IS MANGO
Botanically, mango is a drupe, consisting of an outer skin, a
fleshy edible portion, and a central stone enclosing a single
seed – also called stone fruit, like a plum, cherry, or peach.

Where do mangos come from? Mangos were first grown in

India over 5,000 years ago.
The paisley pattern, developed in India, is based on the shape
of a mango.
Mangos are related to cashews and pistachios.

A ripe mango is known to be 14% sugar by weight and 0.5%

acid by weight, with a sugar acid ratio of 28. The species
name of the mango is Mangifera indica, which means “an
Indian plant bearing mangos.”

Mango bark, leaves, skin, flesh, and the pit have been used in
folk remedies for centuries. Mangoes are also used in many
cuisines.
Ethylene, a ripening-related hormone well known to be
involved in ripening of mango fruits, causes changes in the
flavor composition of mango fruits upon exogenous
application.
VARIOUS TYPES OF MANGOES
There are various types of mangoes even though most of them are
grown in India. Mango seeds traveled with humans from Asia to the
Middle East, East Africa and South America beginning around 300 or
400 A.D. Spanish explorers brought mangos to South America and
Mexico in the 1600’s. The first attempt to introduce the mango into
the U.S. came in 1833 to Florida.

Some of them are:

Atauflo

Palmer

Kensington Pride

Alphonso
EXPERIMENT
Aim: To know the fastest way of ripening mangoes

Materials taken: Unriped mango, banana, paper bag, newspaper, 3

bowls, rice, refrigerator.

Procedure:

1. Take the unriped mangoes as follows:

▪ Unriped mango with banana in a paper bag
▪ Unriped mango in paper bag
▪ Unriped mango in a bowl at room temperature near the window
▪ Unriped mango in rice
▪ Unriped mango in refrigerator
▪
2. Check the mangoes alternate days.

3. Note down the observation and the days the mangoes took to ripe.
UNRIPED MANGO WITH BANANA IN PAPER BAG
UNRIPED MANGO IN RICE
UNRIPED MANGO IN REFRIGERTAEUR
UNRIPED MANGO IN NEWSPAPER
UNRIPED MANGO IN BOWL NEAR WINDOW
OBSERVATION
➢ The mango kept with the bananas wee the first one to ripe (13
days). The taste was sweet and juicy, smell was that of a ripped
mango and the hardness soften as it ripped.
➢ The mango in newspaper was the second one to ripe (15 days). The
taste was almost like the first one, the smell was same, and
hardness was also the same.
➢ The mango in rice was the third one to ripe. The taste was less
sweet than the first two, the smell was a combination of rice and
ripped mango and hardness was same as the first two.
➢ The mango in the bowl near the window was the last one to ripe.
The taste was less than the first three, the smell was same and the
hardness.
➢ The mango in the refrigerator was the same as it was bought in the
first place. However, the color of the mango slightly changed from
green to light green.
CONCLUSION
✓ Mangoes with bananas ripe faster than kept with other materials.

✓ The taste depends on the materials with which the mangoes are kept.

✓ The hardness and the color are same irrespective of the materials the
mangoes are kept with.

✓ Freezing the mangoes are only for preservation.

BIBLIOGRAPHY
I. https://www.mango.org/mango-
facts/#:~:text=Botanically%2C%20mango%20is%20a%20drupe,plum
%2C%20cherry%2C%20or%20peach
II. https://www.google.com/search?client=avast-a-
1&q=various+types+of+mangoes&oq=various+types+of+mangoes&a
qs=avast..69i57j0l7.5666j0j1&ie=UTF-8