Analysis of physicochemical properties of Harumanis mango at different maturity and development of Harumanis mango ripeness guide

Abstract

Harumanis is one of the legendary fruit in Perlis. It has a unique feature that is differ with other mango. As Harumanis is a climacteric fruit, this mangoes can be too ripe for retail or having a short shelf life. Mangoes cannot too ripe for retail and it is unsuitable to be purc hased by the consumers. This study was analyzed the physical properties of Harumanis mango at different maturity stages in terms weight and firmness. Besides, this study also analyzed the chemical properties of Harumanis mango at different maturity stages in terms of total soluble solid (TSS), pH level and titratable acidity (TA) parameters. The ten, a Harumanis mango ripeness guide from physic chemical properties was developed. The method used in the experiment was by using mango that was stored in a room temperature. Then, the physical properties such as weight loss and firmness were measured by using analytical balance and texture analyzer respectively. Besides, chemical properties such as total soluble solid, pH level and titratable acidity also were measured by using refractometer, pH meter and titration method respectively. The results of the study found that fruit weight loss, TSS and pH value were increased as the day of storage increased. The weight loss increased by 7.59 to 14.45% from day 0 to 12 respectively. For TSS the value increased from 6.7 to 17.06 °Brix from 0 until 12th day respectively. Then, the pH value increased from 2.61 to 4.17 from 0 until 12th day respectively. Additionally, firmness and TA were decreased when the day of storage increased. The firmness reduces from 29.11 to 17.06 N and TA decreased from 0.94 to 0.09 % for day 0 until 12th day of storage respectively. Lastly, the analysed data were used for development Harumanis ripeness guide. This ripeness guide is beneficial to mango industry for shelf life estimation to reduce the post-harvest wastage. The distributor able to predict the suitable time for exporting for long and short distance. In food industry, the manufacturer able to predict the suitable time to make mango-based food such as juice, jam, dried fruit, chips and others.