Mangga

Mangga

Mangifera indica

Keluarga : Sapotaceae

Genera : Mangifera

Nama Saintifik : Mangifera indica

Nama Tempatan :

Mangga, mempelam, ampelam (Malay), Mango (English), Manga, Mangueira (Portuguese), Mangot, Mangue, Manguier (French), Manja (Dutch), Mangou, Mangoro (African)

Asal-usul dan Taburan :

Bangladesh, India, Malaysia, Myanmar exotic Antigua and Barbuda, Australia, Barbados, Benin, Brazil, Burkina Faso, Cambodia, Cameroon, Chad, China, Colombia, Cote d'Ivoire, Cuba, Dominica, Dominican Republic, Eritrea, Ethiopia, Fiji, French Guiana, Gambia, Ghana, Grenada, Guatemala, Guinea, Guyana, Haiti, Honduras, Indonesia, Jamaica, Kenya, Laos, Liberia, Mali, Mauritania, Mexico, Nepal, New Zealand, Nicaragua, Niger, Nigeria, Pakistan, Panama, Papua New Guinea, Philippines, Puerto Rico, Samoa, Sao Tome et Principe, Senegal, Sierra Leone, Solomon Islands, Somalia, St Lucia, St Vincent and the Grenadines, Sudan, Surinam, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Uganda, Venezuela, Vietnam, Virgin Islands (US), Zanzibar

Deskripsi Tumbuhan :

Mangifera indica adalah pohon malar hijau yang besarnya boleh mencecah sehingga 20m tinggi dengan daun berwarna hijau gelap ketika matang dan berbentuk mudah dengan panjangnya sebanyak 15-35 sentimeter dan lebarnya 6-16 sentimeter. Selepas kelopak bunga luruh, buahnya memakan masa 3-6 bulan untuk masak. Buahnya berbentuk pepauh dan apabila masak, buah ini terjuntai-juntai dari dahan dengan tangkai yang panjang. Saiznya berbeza-beza antara 10-25 sentimeter panjangnya, dan 7-12 sentimeter diameternya. Beratnya sehingga 2.5 kilogram. Warna buah yang masak berbeza-beza antara warna kuning, jingga, atau merah pada sebelah yang menghadapi matahari, dan warna kuning pada sebelah yang teduh. Warna hijau biasanya menunjukkan bahawa buah itu masih belum masak, tetapi ini bergantung kepada kultivarnya. Bergantung kepada kultivarnya, biji buah mangga adalah berserabut atau licin pada permukaannya. Tebal kulit biji sebanyak 1-2 milimeter dan di bawah kulit ini, terdapat satu lapisan nipis bak kertas yang melitupi biji tersebut.

Kegunaan :

-Buahnya boleh dimakan dengan 3 cara iaitu buah muda, buah yang telah masak atau buah yang diproses (jus, jeruk, jem, sirap, etc.).

-Isinya buahnya berwarna oren keemasan, berjus dan kaya dengan vitamin A dan C.

-Buahnya yang muda dan berwarna hijau boleh digunakan untuk memperasakan daging atau ikan dalam masakan seperti yang kita gunakan untuk asam jawa dan buahan masam yang lain.

-Daun mudanya boleh dimasak dan dimakan sebagai sayuran.

-Bijinya boleh digunakan untuk merawat demam dan batuk, cirit birit dan juga buasir.

-Kulit kayunya adalah astringent, homeostatic and antirheumatic.

*penggunaan tumbuhan ini sebagai ubatan bergantung kepada kesesuaian individu dan saranan daripada pengamal perubatan amatlah digalakkan.

Family: Sapotaceae

Genus: Mangifera

Scientific name: Mangifera indica

Vernacular name:

Mangga, mempelam, ampelam (Malay), Mango (English), Manga, Mangueira (Portuguese), Mangot, Mangue, Manguier (French), Manja (Dutch), Mangou, Mangoro (African)

Origin and distribution :

Bangladesh, India, Malaysia, Myanmar exotic Antigua and Barbuda, Australia, Barbados, Benin, Brazil, Burkina Faso, Cambodia, Cameroon, Chad, China, Colombia, Cote d'Ivoire, Cuba, Dominica, Dominican Republic, Eritrea, Ethiopia, Fiji, French Guiana, Gambia, Ghana, Grenada, Guatemala, Guinea, Guyana, Haiti, Honduras, Indonesia, Jamaica, Kenya, Laos, Liberia, Mali, Mauritania, Mexico, Nepal, New Zealand, Nicaragua, Niger, Nigeria, Pakistan, Panama, Papua New Guinea, Philippines, Puerto Rico, Samoa, Sao Tome et Principe, Senegal, Sierra Leone, Solomon Islands, Somalia, St Lucia, St Vincent and the Grenadines, Sudan, Surinam, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Uganda, Venezuela, Vietnam, Virgin Islands (US), Zanzibar.

Plant description :

Mangifera indica is a large evergreen tree to 20 m tall with a dark green, umbrella-shaped crown. Trunk stout, 90 cm in diameter; bark brown, smoothish, with many thin fissures; thick, becoming darker, rough and scaly or furrowed; branchlets rather stout, pale green and hairless. Inner bark light brown and bitter. A whitish latex exudes from cut twigs and a resin from cuts in the trunk.

Leaves alternate, simple, leathery, oblong-lanceolate, 16-30 x 3-7 cm, on flowering branches, up to 50 cm on sterile branches, curved upward from the midrib and sometimes with edges a little wavy. Young leaves red, aging to shiny dark green above, lighter below, with yellow or white venation; petioles 4.5 cm long, striate and swollen at the base.

Inflorescence 16 cm or more in length, a much-branched panicle bearing many very small (4 mm) greenish-white or pinkish flowers. Flowers radially symmetrical, usually have 5 spreading petals, 3-5 mm long, 1-1.5 mm broad, streaked with red, imbricate, with the median petal prolonged like a crest at the base, finely hairy and fragrant, partly male and partly bisexual; stalk short; 5 stamens, 1 fertile, the other 4 shorter and sterile, borne in a disc. The flower has a conspicuous 5-lobed disc between the petals and stamens. Calyx yellow-green, very short, deeply 5-lobed; 5 sepals, each 2- 2.5 mm long x 1-1.5 mm broad, green with whitish margin, or yellowish- green, hairy outside.

Fruit an irregularly egg-shaped and slightly compressed fleshy drupe, 8-12 (max. 30) cm long, attached at the broadest end on a pendulous stalk. The skin smooth, greenish-yellow, sometimes tinged with red. The underlying yellow-orange flesh varies in quality from soft, sweet, juicy and fibre-free in high-quality selected (clonal) varieties to turpentine flavoured and fibrous in wild seedlings. The single, compressed-ovoid seed is encased in the white fibrous inner layer of the fruit.

Uses :

-Mango is cultivated for the fruit, which can be eaten in 3 distinct ways, depending largely on the cultivar: unripe (mature green, very popular in Thailand and the Philippines), ripe (the common way to enjoy mango throughout the world), and processed (at various stages of maturity, in the form of pickles or chutneys, dried slices, canned slices in syrup, juice and puree or paste).

-The fruit is surrounded by golden, juicy flesh, rich in vitamins A and C.

-The green fruit is also used to flavor fish and meat dishes in the same way as tamarind and other sour fruits.

-In India, the kernels are important as a famine food, but the astringency has to be removed by boiling, roasting and soaking them for a long time.

-Young leaves are cooked as a vegetable.

-Charred and pulverized leaves make a plaster to remove warts and also act as a styptic.

-Seeds are used to treat stubborn colds and coughs, obstinate diarrhea and bleeding piles.

-The bark is astringent, homeostatic and antirheumatic.