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International Journal of Food Properties
Year: 2011  |  Volume: 14  |  Issue: 2  |  Page No.: 441 - 449

Instrumental Textural Properties of Mango (cv Nam Doc Mai) at Commercial Harvesting Time

P. Sirisomboon and P. Pornchaloempong    

Abstract: Mango fruit (Mangifera indica L., cv Nam Doc Mai number 4) of three different sizes, were evaluated for their instrumental texture properties, in accordance with the exporter requirements at commercial harvesting time. The size classification of mangoes was determined by the mass of the fruit. The large size weighed more than 351 g, the medium size 330−350 g, and the small size 260−329 g. The results of deformation at a force of 20 N, energy of absorption from a compression test and the average hardness from puncture tests varied for the different sizes. The large size showed firmer and more elastic in relation to the compression force, as well as the hardest and most rigid in response to the puncture force. The peel and flesh strengths of large, medium, and small sizes at the commercial harvesting date did not differ with bio-yield force, which indicated that the strength of the flesh under the peel was very close to the rupture force, which indicated the strength of peel. Examples of the applications of these properties for postharvest handling are described.

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