Мангостин

The fruit

The tree grows from 6 to 25 metres tall and belongs to the Clusiaceae family. The edible endocarp of the fruit is encased in an inedible purplish rind. The fruit is sweet and tangy, juicy and somewhat fibrous, with fluid-filled vesicles. The endocarp, the white part of the fruit, has a mild flavor.

Cultivation

Thailand had an estimated 11,000 ha planted in 2000, giving a total yield of 46,000 tons. At age 30 to 45 years in full maturity, each tree may yield as many as 3,000 fruits, with trees as old as 100 years still producing. The ideal temperature range for growing and producing fruits is 25-35 °C with relative humidity over 80%. The mangosteen tree generally does not grow well outside the tropics. As a non-climacteric fruit, picked mangosteen does not ripen further, so it must be consumed shortly after harvest.

Chemistry

The pericarp contains xanthones and anthocyanins. At least 70 xanthones have been characterized to date. α-Mangostin is the most abundant xanthone of the pericarp, which also yields β-mangostin, γ-mangostin, garcinone E, 8-deoxygartanin and gartanin. Cyanidin-3-sophoroside and cyanidin-3-glucoside contribute to the dark purple/red color of the ripe pericarp. In the fruit juice, (E)-2-hexenal, (Z)-3-hexen-1-ol, hexan-1-ol and hexanal are the main contributors to the distinctive smell.

Uses

The fruit may be served as a dessert or made into jams. Mangosteens are available fresh, canned and frozen in Western countries. Mangosteen extract has been used to dye cotton fabrics. Mangosteen has been used to treat various diseases, including tumors, diabetes, bacterial infections, hypertension, and arthritis.