Mango fruits are categorised into different colors based on the peels they possess. In this regard mangos can be red, green, yellow, or a combination of these colours. The colours in the peels of mango, like most fruits and vegetables, reflects the content of phytochemicals within the peel itself. In mango, the two main phytochemicals that give the peel its colour are anthocyanins and carotenoids. In one study, researchers analysed the anthocyanin and carotenoid content of various mangos. In the analysis, 8 carotenoids and 24 anthocyanins were identified. Higher levels of carotenoids were observed in yellow colored peel, with major carotenoids being β-carotene and violaxanthin. Red colored peels were shown to possess higher anthocyanin content compared to green green and yellow peels. The major anthocyanins identified included cyanidin, peonidin, petunidin, delphinidin and pelargonidin. During ripening, a significant increase in carotenoids content, but not in anthocyanin content, was observed in all peels.
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