Скачать или смотреть Mango Under a Microscope: Pulp and Skin (100x-1000x)

In this video you will see mango fruit pulp and skin under a microscope (100x-1000x)

A mango is a stone fruit produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. Most of these species are found in nature as wild mangoes. The genus belongs to the cashew family Anacardiaceae. Mangoes are native to South Asia, from where the "common mango" or "Indian mango", Mangifera indica, has been distributed worldwide to become one of the most widely cultivated fruits in the tropics. Other Mangifera species (e.g. horse mango, Mangifera foetida) are grown on a more localized basis.

Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, or orange. Mango is the national fruit of India, and the national tree of Bangladesh.

The English word mango (plural "mangoes" or "mangos") originated from the Portuguese word, manga, from the Malayan word, mangga, and from the Dravidian languages (Tamil) word, mankay, where man represents the "mango tree" and kay represents the "fruit." The name, mango, developed during the spice trade with South India in the 15th and 16th centuries.

Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some, such as Alphonso, have a soft, pulpy, juicy texture similar to an overripe plum, while others, such as Tommy Atkins, are firmer, like a cantaloupe or avocado, with a fibrous texture.

The skin of unripe, pickled, or cooked mango can be eaten, but it has the potential to cause contact dermatitis of the lips, gingiva, or tongue in susceptible people.