A Preliminary Study on Classification of Mango Maturity by Compression Test

Figures & data

Figure 1 Measurement of mango firmness by texture analyzer using 5-mm diameter spherical stainless steel probe.

Table 1 Statistics of firmness (N/mm) of mango fruits at different maturity levels tested with different probes

Maturity	Probe type	n	Firmness	SD	CV	Variance
60%	5 mm diameter spherical	30	14.0	0.9	0.1	0.8a
	10 mm diameter spherical	30	16.1	1.3	0.1	1.6b
	15 mm diameter spherical	30	16.3	1.9	0.1	3.5c
	75 mm diameter circular flat	30	26.8	4.4	0.2	19.4d
70%	5 mm diameter spherical	30	12.1	1.2	0.1	1.6a
	10 mm diameter spherical	30	14.8	1.9	0.1	3.6b
	15 mm diameter spherical	30	13.2	1.6	0.1	2.5ab
	75 mm diameter circular flat	30	20.4	3.5	0.2	12.4c
80%	5 mm diameter spherical	30	11.2	1.1	0.1	1.2a
	10 mm diameter spherical	30	12.3	1.7	0.1	2.8b
	15 mm diameter spherical	30	12.6	1.9	0.1	3.5b
	75 mm diameter circular flat	30	20.4	3.4	0.2	11.3c
a–d = variance separation; n = number of samples; SD = standard deviation; CV = coefficient of variation; a–d and variance separation among different probes at each maturity stage by F-test for variances between two kinds of probes (p < 0.05).

Table 2 Soluble solids of mangoes at different ripening stages and different firmness categories

Ripening stage (Days)	Firmness category (N)	Soluble solids(%Brix)
0	>13.0	8.0 ± 2.2a
	13.0–11.6	8.1 ± 1.5a
	<11.6	9.0 ± 1.7a
1	>13.0	8.8 ± 1.8a
	13.0–11.6	10.0 ± 1.7b
	<11.6	10.0 ± 2.0b
2	>13.0	10.3 ± 2.1a
	13.0–11.6	10.7 ± 1.6ab
	<11.6	11.5 ± 1.7b
3	>13.0	15.5 ± 0.9a
	13.0–11.6	15.6 ± 1.5a
	<11.6	16.8 ± 1.5b
a–b = mean seperation. Data were the means of 20 fruits with the standard deviation a–b. Mean separation among firmness categories within ripening stage by Duncan's test (p < 0.05).