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Mangosteen tree Basket of fresh mangosteens. A tropical tree, the mangosteen must be grown in consistently warm conditions, as exposure to temperatures below 0 °C (32 °F) for prolonged periods will usually kill a mature plant. They are known to recover from brief cold spells rather well, often with damage only to young growth.
When the bark is cut it exudes a yellow resin called gamboge that is used in food, paints and medicines. It can be used as a rootstock for the mangosteen (Garcinia mangostana). [4] In Malnad region of Karnataka, Tirtahalli and Chikkamagalore this is widely used in name of 'odduli', especially in fish recipes.
Garcinia intermedia is a species of tropical American tree which produces edible fruit. [2] In English it is known as the lemon drop mangosteen (a name it shares with the closely related and similarly tasting Garcinia madruno) or sometimes monkey fruit. In Spanish it is called mameyito, though it is known as jorco in Costa Rica. [3]
Garcinia pedunculata is an evergreen tree related to the purple mangosteen (Garcinia mangostana).The tree is endemic to the south-eastern regions of Asia such as parts of Myanmar, Bangladesh and north-eastern parts of India.
Garcinia gibbsiae, commonly known as mountain mangosteen, is a species of plants in the family Clusiaceae found only in the Wet Tropics bioregion of Queensland, Australia. It is a small tree to about 15 m (49 ft) tall. Leaves can reach 20 cm (7.9 in) long and 9 cm (3.5 in) wide, and they have numerous lateral veins either side of the midrib.
Garcinia livingstonei (African mangosteen, lowveld mangosteen, Livingstone's garcinia or imbe) is a species of Garcinia, native to a broad area of tropical Africa, from Côte d'Ivoire east to Somalia, and south to South Africa. [1] [2] Flower. It is an evergreen small tree, growing to 6–18 m tall.
Garcinia cowa, commonly known as cowa fruit or cowa mangosteen [2] is an evergreen plant with edible fruit native to Asia, India, Bangladesh, Myanmar, Malaysia, Vietnam, Laos, Cambodia, and southwest China. The tree is harvested from the wild for its edible fruits and leaves, which are used locally. [3]
The rind of partially ripe mangosteen fruit yields mangostin and also the related compound β-mangostin. Researchers conducted the optimization steps in order to increase the yield of α-mangostin extraction from the pericarp of the mangosteen and was able to achieve 9.2 g/kg DW. [1]