The
available
colour
charts
are
purely
based
on
external
appearance,
internal
and
external
quality
param
eters
were
not
considered
and
no
scientific
methodology
were
employed
for
classification.
This
paper
describes
the
study
carried
out
to
classify
the
ripening
period
of
mango
into
different
stages
and
to
develop
a
colour
grade
chart
for
Indian
mangoes.
The
physico-chemical
properties,
external
and
internal
colour
values
and
textural
characteristics
were
measured
throughout
the
ripening
period
of
two
Indian
mango
varieties
viz.
Alphonso
and
Banganapalli.
PCA
along
with
Hierarchical
clustering
method
were
used
and
the
ripening
period
of
mango
fruits
was
classified
into
five
stages
viz.
unripe,
early
ripe,
partially
ripe,
ripe
and
over
ripe.
Based
on
these
stages,
a
colour
grade
chart
was
developed
along
with
physico-chemical,
textural
and
colour
values
for
both
varieties.
The
developed
colour
chart
can
be
used
as
a
useful
rapid,
non-destructive
grading
tool
at
mango
pack
houses
and
processing
industries
The
available
colour
charts
are
purely
based
on
external
appearance,
internal
and
external
quality
param
eters
were
not
considered
and
no
scientific
methodology
were
employed
for
classification.
This
paper
describes
the
study
carried
out
to
classify
the
ripening
period
of
mango
into
different
stages
and
to
develop
a
colour
grade
chart
for
Indian
mangoes.
The
physico-chemical
properties,
external
and
internal
colour
values
and
textural
characteristics
were
measured
throughout
the
ripening
period
of
two
Indian
mango
varieties
viz.
Alphonso
and
Banganapalli.
PCA
along
with
Hierarchical
clustering
method
were
used
and
the
ripening
period
of
mango
fruits
was
classified
into
five
stages
viz.
unripe,
early
ripe,
partially
ripe,
ripe
and
over
ripe.
Based
on
these
stages,
a
colour
grade
chart
was
developed
along
with
physico-chemical,
textural
and
colour
values
for
both
varieties.
The
developed
colour
chart
can
be
used
as
a
useful
rapid,
non-destructive
grading
tool
at
mango
pack
houses
and
processing
industries
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