Open AccessAnalysis for the Estimation of Harumanis Mango Ripeness Guide
Author(s) -
Noor Umairah Mohd Nasir,
Muhammad Izzuddin Azman,
Zainal Abidin Arsat
Publication year - 2021
Publication title -
advances in agricultural and food research journal
Language(s) - English
Resource type - Journals
ISSN - 2735-1084
DOI - 10.36877/aafrj.a0000190
Subject(s) - ripeness , ripening , sugar , brix , pulp (tooth) , mathematics , horticulture , food science , biology , medicine , pathology
Harumanis mango ripeness guide is hardly to reach to predict the ripening stages in a such this emerging artificial intelligence commencing technology. The use of digital support tool for selective fruits in predicting the ripening stages should be subdued, exercising to be accessible by directive users. Having those lacks, this preliminary project is a first step to analyse the ripeness stages of harumanis mango referring to firmness, pulp colours and total soluble sugar (TSS) for digitalization purposes. Twenty-five harumanis mangoes harvested at week tenth were used, which had an average of mass for 417.96 ± 163.24 g. Five samples randomly selected in each stage by settling them under a room temperature and two days interval period. Findings showed the lowest TSS content uncovered at stage 2 for 6.94 Brix and the highest found at stage 5 for 15.02 Brix. The highest firmness unfolded in stage 2 with value of 2.902 kgf and the lowest discovered in stage 5 for 0.810 kgf. The pulp colours showed reduction of blue values for 70, activated at stage 3. The results suggested that harumanis mango started deteriorating after six days of room temperature storing period, this followed by rapid degradation of firmness and increasing of TSS value. Moreover, combinations colour values of red, green and blue composed constructive predictive yellowish variants throughout stages, positively useable to development of digital decision support tool.