A preliminary study on classification of mango maturity by compression test.
Sirisomboon P., Boonmung S., Pornchaloempong P., Pithuncharurnlap M.
Author Affiliation: Department of Agricultural Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand.
International Journal of Food Properties 11 : 206-212
Abstract : A preliminary study toward the design of a firmness tester suitable for mango maturity classification was conducted through an experiment consisting of two parts: (1) probe selection, followed by (2) evaluation of the selected probe in mango maturity classification using a texture analyzer. This resulted in a technique based on the firmness of the fruit measured by a compression test with a maximum force of 3N using a 5 mm diameter spherical stainless steel probe. This technique demonstrated the possibility of classifying the maturity of mangoes into two different stages, i.e., 60% and 80% of full ripeness. However, it could not detect the difference between 60% and 70% of full ripeness or between 70% and 80% of full ripeness.