Applications of digital photometry in ripeness determination of mango (Mangifera indica L. cv. Carabao) fruits

Date

4-2012

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J. Del Rosario

Co-adviser

Veronica C. Sabularse

Abstract

Digital photometric method was used in investigating the degree of ripeness of 'Carabao. mango as correlated with RGB values and physicochemical parameters (pH, firmness. titratable acidity (TA). total sugars (TS), total reducing sugars (TRS) and total starch). Two sets of experiments were studied. First set (Set A) consisted of five treatments such as the control (uncoated mangoes) for the first treatment, blank (coated with additives) for the second treatment. coated with carboxymethyl-starch (CMS) or carboxymethyl-chitosan (CMC) for the third treatment, coated with CMS and microsilica or CMC and nanozeolite for the fourth treatment, and coated with CMC, microsilica and additives or CMS. nanozeolite and additives for the fifth treatment. The second set (Set B) consisted of one treatment which is the control (uncoated mangoes). Firmness and % TA from the second set of experiments had the highest positive correlations with the color functions and they can be used as an indicator of mango ripeness with respect to color change. Digital photometric method is precise and accurate in determining the ripeness of 'Carabao' mango in measuring firmness and % TA of the fruit.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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