Mangifera pajang
| Mangifera pajang | |
|---|---|
.jpg) | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Embryophytes |
| Clade: | Tracheophytes |
| Clade: | Spermatophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Anacardiaceae |
| Genus: | Mangifera |
| Species: | M. pajang |
| Binomial name | |
| Mangifera pajang | |
Mangifera pajang, commonly known as wild mango, is a species of tree in the family Anacardiaceae. It is endemic to Borneo, where it is known by the various native names: buah bambangan, buah mawang and buah embang.[2]
Description
[edit]It is a tall tree, which can grow up to 15 to 50 meters (49 to 164 ft) tall. The leaves are simple, oblong shaped (28 – 45 centimeters long and 10-15 centimeters wide) with petioles that are 5-7 centimeters long. The tree is not grown commercially and can be found in the forests in Sabah and Sarawak, Malaysia.[3]
The flowers are elliptic-oblong and have 5 petals that are purplish-red on the inner surface and pinkish-white on the outside.
The fruit is a fleshly drupe of globose shape measuring 15–20 cm across and has a rough skin, which is 5-7 millimeters thick. The wild mango fruits are green when unripe and change to a brown color when ripe. The flesh is yellow, thick and very fibrous. Wild mango flesh is aromatic and tastes sweet and sour.[3] The peel is very tough and has a corrosive latex layer.[4] The latex is known to cause burns to lips and cause blisters.
The fruit is widely consumed by the indigenous Kadazan-Dusun people of Sabah as a condiment.[5]
References
[edit]- ↑ World Conservation Monitoring Centre (1998). "Mangifera pajang". IUCN Red List of Threatened Species. 1998 e.T31394A9625586. doi:10.2305/IUCN.UK.1998.RLTS.T31394A9625586.en. Retrieved 17 November 2021.
- ↑ Mohd Hafizuddin Shaiful Amran (9 June 2016). "Analisis proksimat Mangifera pajang (buah bambangan)" (in Malay). Universiti Malaysia Sabah. Retrieved 14 December 2016.
- 1 2 Jahurul, M. H. A.; Zaidul, I. S. M.; Beh, Leykey; Sharifudin, M. S.; Siddiquee, Shafiquzzaman; Hasmadi, M.; Sahena, F.; Mansoor, A. H.; Lee, J. S.; Jinap, S. (2019-01-01). "Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review". Food Research International. 115: 105–115. doi:10.1016/j.foodres.2018.08.017. ISSN 0963-9969. PMID 30599921. S2CID 58560891.
- ↑ Lim, Tong Kwee (2014). Syzygium aromaticum (Edible Medicinal and Non Medicinal Plants ed.). Dordrecht: Springer Netherlands. pp. 460–482. doi:10.1007/978-94-017-8748-2_32. ISBN 978-94-017-8747-5.
- ↑ Chan, Shet Teng; Padam, Birdie Scott; Chye, Fook Yee (2022). "Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit". Journal of Food Science and Technology. 60 (1): 303–314. doi:10.1007/s13197-022-05615-w. PMC 9813291. PMID 36618056 – via United States National Library of Medicine.
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