The Cuboidal Harumanis mangoes grown inside wood mould

Abstract

Harumanis mangoes is a green-riped skin fruit with soft-edible pulp. This research aims to study the cuboidal Harumanis mangoes grown inside wood moulds after 8 weeks of flowering. The development of mangoes was observed weekly. The physiochemical characteristic of Harumanis mangoes was tested by refractometer, penetrometer, oven and vernier caliper. Different physicochemical characteristic test such as moisture content, density, size and shape, flesh firmness, degree Brix and colour of Harumanis mango were carried out. These tests were carried out to compare the effects of fully developed cuboidal Harumanis mango in different aspect. The results obtained from the experiments were compared with the normal shape of Harumanis mango. Moisture content, density, size and shape, flesh firmness, total soluble solid and colour of classical Harumanis mango were recorded to act as the control for the resulting sample. In the project, oven were used to obtain moisture content inside Harumanis mango. On the other hand, the colour of Harumanis mango was determined using the MATLAB software. Whereas, penetrometer was used to determine the Harumanis flesh firmness. Also, refractometer was used to observe the effects of the BRIX value. The research results in the project is to obtain the optimum Harumanis mango sample with the lowest changes in parameters. Hence the experimental results showed that the no significant difference in density, flesh firmness, total soluble solid but slight significant difference in moisture content. Lastly, obvious colour different between cuboidal Harumanis mangoes and regular Harumanis mangoes.