Date

3-2010

Degree

Bachelor of Science in Agricultural Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Kevin F. Yaptenco

Committee Member

Edralina P. Serrano, Engelbert K. Peralta

Abstract

A study to develop a method or basis for an objective measurement of mango maturity was conducted using ' Carabao' mangoes ranging from maturities of 95-125 days of flower induction (DAFI). It aimed to determine some of the mechanical characteristics of the fruit like force-deformation curve, and fracture force/load at different number of days after flower induction deformation where there is no damage occurred. Mango samples were subjected to compressions at different deformations (0.6mm, 0.9mm and 1.3mm) using the Instron Universal Testing Machine model 4411 at the Rheological Properties Laboratory (ABPROD). The chemical characteristics namely: Total Soluble Solids (TSS), Titratable Acidity (TA) and pH were determined at the PHTRC in UPLB. The sensory characteristics of the fruits were also determined by ten respondents. Results showed that the highest value of stiffness was observed at 105 DAFI with 0.031 N/m and the lowest value was 0.025N/m at 125DAFI. The values of the chemical properties at the green stages show no significant differences from each other.The sensory tests show the highest evaluations at 114 DAFI and lowest evaluations at 95 DAFI. The values of the chemical and sensory show that the optimum eating condition of the mangoes is at 115 DAFI and the worst eating condition is at 95 DAFI. There was no damage incurred in any of the deformation that the fruits were subjected in. This study recommends that stiffness can be used as a maturity index for mango fruits. But the trend of the stiffness increases from 95 DAFI to 105 DAFI then decreases at 115 DAFI. So the values of stiffness at 95 and 115 DAFI can be the same. But the results verified if the measurement of stiffness is accompanied by other non-destructive maturity indices like visual characteristics of the fruit and by floatation method.

Language

English

LC Subject

Mango--Southeast Asia, Fruit--Ripening, Fruit--Research.

Call Number

LG 993.5 2010 A2 D33

Document Type

Thesis

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