Method for determining the maturity of mangoes and determination card

Abstract

The present application relates to the technical field of agricultural production, and in particular to a mango maturity determination method and determination card. The determination method comprises: using one or more indexes of mango pulp color hue yellow blue b value, titratable acid content or hardness to evaluate the mango maturity. The present application obtains three key indexes closely related to the mango maturity through analysis and screening, and determines the accuracy based on the three key indexes to prepare a mango maturity determination card based on the Lab color system. The mango maturity determination card can quickly and accurately determine the mango maturity, and can reach the level of determination without other instruments, with high repeatability and accuracy.

Description

Technical Field

[0001] This invention relates to the field of agricultural production technology, and in particular to a method and determination card for determining the maturity of mangoes. Background Technology

[0002] Mangoes are a common tropical fruit. In recent years, the mango industry has expanded rapidly, with advantageous regions basically established, variety structure gradually optimized, and output and value growing rapidly. With the significant improvement in people's living standards, mangoes, as a fruit available across regions and seasons, have become a necessity and daily food for the people. Currently, mango consumption in my country is traditionally focused on fresh consumption, but in recent years, the market share of mango juice, dried mangoes, and mango jam has grown rapidly. Favorable mango prices, coupled with urbanization, innovative internet marketing methods, and delivery options, have driven consumption growth.

[0003] Mangoes are a typical climacteric fruit, primarily grown in tropical regions where they reach physiological maturity during the hot and rainy season. Harvesting at physiological maturity exposes them to significant risks: mangoes are highly sensitive to cold and susceptible to frost damage in low-temperature environments, while high temperatures accelerate decay, and airtight storage further exacerbates spoilage. To facilitate storage and transportation, mangoes are typically harvested while still green and stored using a low-temperature cold chain, followed by rapid ripening at room temperature. Because mangoes mature inconsistently throughout their shelf life and may not meet market standards, merchants often treat them with ethephon spraying and sealed storage before sale to accelerate ripening. However, accurate assessment of fruit maturity is crucial before storage, transportation, and sale.

[0004] While artificial ripening allows merchants to minimize losses during storage and transportation and greatly enhances the marketability and economic value of fruit, factors such as differences in origin, variety, post-harvest transportation and storage conditions, harvest maturity, growth conditions, and individual fruit differences lead to problems with ethephon-ripened fruit, including overly rapid ripening, peel dehydration and wrinkling, uneven ripening (mainly manifested as inconsistent maturity at different locations on a uniform pallet, and differences in maturity between different pallet positions), and uneven coloring (mainly manifested as the flesh being mature and firm enough, but the peel turning yellow unevenly, not yellow enough, or not changing color at all). This results in unclear ripening effects on mango fruit in the industry, misconceptions and differences in maturity determination, and is not conducive to guiding production practices.

[0005] Accurately determining fruit maturity is crucial for obtaining high-quality, high-yield, and storable products. While methods for determining fruit maturity exist, and different methods and indicators apply to different fruits, researchers often rely on a multitude of complex indicators, such as the number of days after bud break, fruit shape, color, single fruit fresh weight, and aroma, to determine the maturity of mangoes and other fruits. Although this method has helped farmers with harvesting to some extent, its practical inconvenience or reliance on experience limits its widespread application. Summary of the Invention

[0006] To address the technical problems existing in the prior art, this invention provides a method and judgment card for determining mango maturity. Based on three key indicators, the maturity of mangoes can be determined quickly and accurately, with a high repeatability rate.

[0007] In a first aspect, the present invention provides a method for determining the ripeness of mangoes, comprising:

[0008] Mango ripeness is evaluated using one or more of the following indicators: yellow-blue b-value of mango flesh color, titratable acid content, or firmness.

[0009] Furthermore, the ripeness of mangoes was evaluated using the yellow-blue b-value of flesh color, titratable acid content, and firmness, with the weights from largest to smallest as follows: yellow-blue b-value of flesh color > titratable acid content > firmness.

[0010] Furthermore, the weighting percentage of the yellow-blue b value of the pulp color is 50-60%; and / or, the weighting percentage of the titratable acid content is 25-40%; and / or, the weighting percentage of the firmness is 10-20%.

[0011] Furthermore, the evaluation criteria for the yellow-blue b-value of the fruit pulp color are as follows:

[0012] When the yellow-blue color b value of the flesh is 12-19, the maturity grade is 1; when the yellow-blue color b value of the flesh is 20-33, the maturity grade is 2; when the yellow-blue color b value of the flesh is 34-48, the maturity grade is 3; and when the yellow-blue color b value of the flesh is 49-66, the maturity grade is 4.

[0013] Furthermore, the evaluation criteria for the titratable acid content are as follows:

[0014] When the titratable acid content is 1.526-1.726, the maturity grade is 1; when the titratable acid content is 1.220-1.525, the maturity grade is 2; when the titratable acid content is 0.891-1.219, the maturity grade is 3; and when the titratable acid content is 0.491-0.890, the maturity grade is 4.

[0015] Furthermore, when the hardness is 8040-9300, the maturity score is 1; when the hardness is 5790-8039, the maturity score is 2; when the hardness is 3426-5789, the maturity score is 3; and when the hardness is 456-3425, the maturity score is 4.

[0016] Furthermore, the yellow-blue b value of the fruit pulp color is obtained by colorimeter detection; and / or, the titratable acid content is obtained by fruit sugar acidity meter detection; and / or, the firmness is obtained by texture analyzer detection.

[0017] Furthermore, one or more of the following indicators are used to evaluate mango ripeness:

[0018] Fruit pulp brightness, peel yellow-blue b color value, peel brightness, or soluble sugar content.

[0019] Secondly, the present invention provides a mango ripeness determination card, which includes four color card modules, wherein:

[0020] The color chart module one consists of a yellow-blue value (b) of 12-19 for the pulp, a red-green value (a) of -7-1 for the pulp, and a color brightness value (L) of 73-84 for the pulp;

[0021] Module 2 of the color chart consists of a yellow-blue value (b) of 20-33 for the pulp, a red-green value (a) of 1-12 for the pulp, and a color brightness value (L) of 66-73 for the pulp;

[0022] Module 3 of the color chart consists of a yellow-blue value (b) of 34-48 for the pulp, a red-green value (a) of 13-23 for the pulp, and a color brightness value (L) of 59-64 for the pulp.

[0023] Module 4 of the color chart consists of a yellow-blue value (b) of 49-66 for the pulp, a red-green value (a) of 24-44 for the pulp, and a color brightness value (L) of 50-58 for the pulp.

[0024] These four color chart modules are equivalent to four judgment areas. Color chart module one is equivalent to maturity stage one, which is low maturity; color chart module two is equivalent to maturity stage two, which is medium maturity; color chart module three is equivalent to maturity stage three, which is high maturity; and color chart module four is equivalent to maturity stage four, which is over-maturity. These four judgment areas are the visual color areas.

[0025] The present invention has the following beneficial effects:

[0026] This invention utilizes rapidly detectable physiological indicators of harvested fruits and vegetables. Through extensive data collection and calculation, a set of indicator systems suitable for determining mango maturity has been developed. This system includes three key indicators for determining mango maturity. Based on these three indicators, mango maturity can be determined quickly and effectively, with high repeatability and accuracy. This is of great significance for the rapid determination of mango maturity and the subsequent production and sales of mangoes. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0028] Figure 1 This is a schematic diagram of the influence curves of L* values ​​on the pulp and peel of "Tainong" mangoes from different production areas and time periods, provided in Embodiment 1 of the present invention.

[0029] Figure 2 This is a schematic diagram of the influence curves of the a* value of the pulp and peel of "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0030] Figure 3 This is a schematic diagram of the influence curves of b* values ​​on the pulp and peel of "Tainong" mangoes from different production areas and time periods, provided in Embodiment 1 of the present invention.

[0031] Figure 4 This is a schematic diagram of the influence curves on the hardness of "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0032] Figure 5 This is a schematic diagram of the influence curves on the elasticity of "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0033] Figure 6 This is a schematic diagram of the influence curves on the chewiness of "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0034] Figure 7 This is a schematic diagram of the influence curves on the adhesiveness of "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0035] Figure 8 This is a schematic diagram of the influence curves of soluble solids in "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0036] Figure 9This is a schematic diagram of the effect curves of titratable acidity on "Tainong" mangoes from different production areas and time periods provided in Embodiment 1 of the present invention.

[0037] Figure 10 This is a maturity evaluation index diagram provided in Embodiment 1 of the present invention.

[0038] Figure 11 This is a schematic diagram of the mango maturity determination card provided in Embodiment 2 of the present invention.

[0039] Figure 12 This is a schematic diagram of a questionnaire for a consumer mango ripeness determination method provided in Embodiment 3 of the present invention.

[0040] Figure 13 This is a schematic diagram illustrating the conformity of mango ripeness determination based on the mango ripeness determination card provided in Embodiment 2 of the present invention, provided in Embodiment 3 of the present invention.

[0041] Figure 14 This is a schematic diagram showing the comparison results of the discrimination accuracy of different experimental groups provided in Embodiment 4 of the present invention. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0043] Example 1

[0044] This embodiment provides a method for constructing a rapid indicator system for determining the maturity of mangoes after harvest and for screening key indicators, including the following process:

[0045] 1. Procurement of raw materials

[0046] Using "Tainong" mangoes as raw material, mangoes were selected from Sichuan (batch 1), Hainan (batch 2), and Yunnan (batch 3) at different times. All mangoes were at a semi-ripe stage (commercially 6-7 ripe) and underwent no ripening treatment before the experiment. To ensure the randomness of the experimental materials, a non-selective and non-differential sampling principle was adopted. Therefore, only diseased, rotten, or significantly different-colored fruits were excluded from the selection. The mango fruits were sprayed with a 0.1% sodium hypochlorite solution and allowed to air dry naturally before use.

[0047] 2. Natural Environment Maturation Experiment

[0048] Ten mangoes were placed in a preservation box, with the internal humidity set at 75.0±5.0% and the temperature at 20.0±0.1℃, for a storage experiment. The storage period was set at 9 days. Samples were taken daily to measure the peel (L*, a*, b*), pulp (L*, a*, b*), firmness, elasticity, chewiness, and adhesiveness. Peel and pulp samples were also retained. Each group was replicated in triplicate. The samples were stored in a liquid nitrogen freezer at -40℃ for the determination of soluble solids and titratable acidity.

[0049] 3. Determination of mango ripening-related indicators

[0050] 3.1 Soluble solids content: The anthrone method was used for determination. 1 g of frozen sample was weighed, placed in a mortar, and ground with distilled water. The entire mixture was transferred to a centrifuge tube. The tube was heated in an 80℃ water bath for 30 min, centrifuged at 4000 rpm for 10 min, and the supernatant was transferred to a 25 mL volumetric flask. The residue was further treated with distilled water and centrifuged again. This process was repeated twice. The supernatants were combined and the volumetric flask was brought to volume. 1 mL of the supernatant was mixed with 19 mL of distilled water, and 0.5 mL of the mixture was mixed with 1.5 mL of distilled water. Then, 5 mL of anthrone-sulfuric acid reagent was added. After color development, the absorbance was measured at 630 nm. The soluble sugar content (%) was calculated using the sucrose standard curve (y = 112.12x + 0.2923, R² = 0.9995), which is the soluble solids content.

[0051]

[0052] 3.2 Determination of titratable acid content: Weigh 5g of frozen sample, grind it thoroughly in a mortar, transfer the entire fruit homogenate to a 100mL volumetric flask, dilute to the mark with distilled water, shake well, let stand for 30 minutes, and then filter; take 600μL of filtrate and measure it with a fruit sugar acidity meter-PAL-BX / ACID F5, record the data, and repeat the experiment three times in parallel.

[0053] 3.3 Measurement of color parameters: The L*, a* and b* values ​​of mango peel and flesh were measured using an SC-10 precision colorimeter, where L* represents the brightness value, a* represents the red-green value, and b* represents the yellow-blue value.

[0054] 3.4 Texture Determination: Fruit firmness, elasticity, adhesiveness, and chewiness were determined using a Rapid-TA texture analyzer. Instrument parameters: P / 10 cylindrical probe, TPA mode, compression 30%, test rate 1 mm / s, trigger point load 100 g. Ten fruits near the equator were measured, and the results were averaged.

[0055] 4. Rate Analysis: The 12 data points and curves from step 3 were statistically analyzed using Excel 2010 and SPSS 26 software. Principal component analysis was performed on the 12 physicochemical indicators of the tested batches using SPSS 26 software. First, the raw data were standardized, then the KMO test and Bartlett's sphericity test were performed to further demonstrate the strong correlation among the indicators, making principal component analysis suitable. The specific principal component analysis method is as follows:

[0056] 4.1 Data standardization in SPSS: First, in SPSS 26.0, modify the names of the table headers in the "Data View" to represent the various physicochemical indicators; then, perform data standardization. Standardized data is obtained after analysis, descriptive statistics, and description.

[0057] 4.2 Principal component analysis transforms the standardized index data into variables for description—"Original Analysis Results," "Coefficients," "KMO and Bartlett's Test of Sphericity"; Extraction—Principal Component Analysis; Rotation—"Maximum Variance Method," "Rotated Solution"; Scoring—"Display Factor Score Coefficient Matrix."

[0058] 4.3 The coefficients in linear combinations are calculated as: standardized number / square root of the corresponding principal component eigenvalue;

[0059] 4.4 The coefficients in the comprehensive score model are calculated as follows: (Variance of the first principal component × coefficient of the corresponding linear combination + Variance of the second principal component × coefficient of the corresponding linear combination) / (Variance of the first principal component + Variance of the second principal component);

[0060] 4.5 Calculate the weights. Calculating the weights, also known as standardization, involves normalizing all indicators so that their combined weights are equal to 1. The calculation method is: Indicator Weight = Indicator Composite Score Model Coefficient / Sum of All Indicator Composite Score Models

[0061] The results are as follows Figures 1-9 And as shown in Tables 1-3:

[0062] Table 1. Main component eigenvalues ​​of different batches of fruit and

[0063] Ⅰ 1 8.273 68.943 68.943 Ⅰ 2 1.538 12.820 81.763 Ⅰ 3 1.164 9.696 91.459 Ⅱ 1 9.397 78.305 78.305 Ⅱ 2 1.717 14.306 92.611 Ⅲ 1 9.530 79.418 79.418 Ⅲ 2 1.872 15.598 95.016

[0064] Table 2 Principal component loading matrix of different batches of fruit

[0065]

[0066]

[0067] Table 3 Weights of different batches of fruit

[0068]

[0069] Finally, based on the principal component analysis method, and referring to the weight values, loading values, and results of three repeated experiments (such as...), Figure 10 As shown in the figure, three indicators with the largest values ​​and high repeatability were selected from 12 representative post-ripening physiological indicators as indicators for judging fruit maturity. They were divided into three levels: Level 1 indicator (flesh b*), Level 2 indicator (titerable acid), and Level 3 indicator (firmness).

[0070] Example 2

[0071] Based on the screening results of key indicators for rapid determination of post-harvest mango maturity provided in Example 1, this example provides a method for determining mango maturity, as follows:

[0072] 1. Establishment of the indicator system

[0073] 1.1 The maturity level is divided into four levels based on the respiratory characteristics of mangoes before and after the respiratory climax: Level 1, Level 2, Level 3, and Level 4. The higher the maturity level value, the higher the maturity.

[0074] 1.2 Establishment of Maturity Values

[0075] Fruit flesh color b* determination: Select 10 fruits of each grade from step 1.1, lay the fruits flat, and cut them horizontally 1cm from the peel. Use an SC-10 precision colorimeter to determine the flesh color b* and record the data. Process the measured data using Excel, and select the maximum and minimum values ​​for each grade as the range.

[0076] Titratable acidity determination: Cut 5g of fruit and grind it thoroughly in a mortar. Transfer the entire fruit homogenate to a 100mL volumetric flask, dilute to the mark with distilled water, shake well, let stand for 30 minutes, and then filter. Take 600μL of the filtrate and measure it using a fruit sugar acidity meter-PAL-BX / ACID F5. Record the data and repeat the experiment three times in parallel. Process the measured data using Excel, and select the maximum and minimum values ​​in each grade as the range.

[0077] Hardness determination: Fruit hardness was measured using a Rapid-TA texture analyzer. Instrument parameters: P / 10 cylindrical probe, TPA mode, compression 30%, test rate 1 mm / s, trigger point load 100 g. Ten fruits were measured near the equator for each grade. The measured data were processed using Excel, and the maximum and minimum values ​​for each grade were selected as the range.

[0078] 2. Establishment of a key maturity indicator table

[0079] Table 4 Key Indicators for Rapid Determination of Mango Maturity

[0080]

[0081] 3. Drawing a mango ripeness assessment card

[0082] Mango ripeness assessment card Figure 11 As shown, it includes four regions. The four judgment regions are a visual color card module drawn based on the yellow and blue b values ​​of the flesh color and the Lab hue system, which have the highest accuracy in judging mango ripeness.

[0083] Among them, the low maturity of the first judgment area (referred to as stage 1 in the indicator card) is a visual color area composed of a yellow-blue value b of the pulp of 12 to 19, a red-green value a of -7 to 1, and a color brightness value L of 73 to 84.

[0084] The maturity of the second region (referred to as stage 2 in the indicator card) is determined by the visual color area composed of the yellow-blue value b of the pulp (20-33), the red-green value a of the pulp (1-12), and the brightness value L of the pulp (66-73).

[0085] The high maturity of the three-zone (referred to as stage 3 in the indicator card) is defined by the visual color area composed of the yellow-blue value b of the pulp (34-48), the red-green value a of the pulp (13-23), and the brightness value L of the pulp (59-64) in the color card module.

[0086] The determination area four (referred to as stage 4 in the indicator card) is overripe, and its color card module consists of a visual color area composed of a yellow-blue value b of 49-66, a red-green value a of 24-44, and a color brightness value L of 50-58.

[0087] Example 3

[0088] This embodiment uses the mango ripeness determination card provided in Embodiment 2 to determine mango ripeness. The specific process is as follows:

[0089] 1. Procurement of experimental materials

[0090] Selected "Tainong No. 1" mangoes free from pests, diseases, and mechanical damage were classified into four categories according to their maturity: immature green fruit (commercially 70% mature), green-tinged slightly yellow fruit that is beginning to mature (commercially 80% mature), mostly mature yellow-tinged green fruit (commercially 90% mature, fully mature), and fully mature yellow fruit (commercially 100% mature, overripe).

[0091] 2. Consumer sensory evaluation verification experiment

[0092] The accuracy verification experiment for mango ripeness determination was conducted using a combination of consumer sensory evaluation and questionnaires. The purchased mangoes were randomly divided into 100 groups. Each consumer questionnaire evaluated three fruits, randomly containing different ripeness levels. Each fruit was labeled with a number, and each group of fruits included a questionnaire and a ripeness determination index card. The questionnaire was as follows: Figure 12 .

[0093] A total of 100 consumers participated in the consumer questionnaire and sensory evaluation experiment. The participants included 25 supermarket and market sales staff, 25 food professional researchers and graduate students, and 50 ordinary consumers. According to the age ratio, there were 50 young consumers aged 30-50, 30 elderly consumers over 50 years old, and 20 teenagers aged 15-30.

[0094] At the sensory evaluation site, several researchers guided consumers to conduct experiments. They could use the maturity assessment index cards we provided (except for those in Example 2) to determine the maturity of the mangoes they held based on the primary index (flesh b*), secondary index (titerable acid), tertiary index (firmness), and other comparative indexes (flesh a*, flesh L*, peel a*, peel b*, peel L*, soluble sugar content, elasticity, stickiness, and chewiness).

[0095] Specific sensory evaluation methods:

[0096] The examiner's method for rapid color determination: Lay the fruit flat, cut it horizontally 1cm away from the peel, and use an SC-10 precision colorimeter to measure the flesh b*, flesh a*, and flesh L*. At the center of the peel, use an SC-10 precision colorimeter to measure the peel a*, peel b*, and peel L*, and then determine the ripeness.

[0097] The rapid method for assessing titratable acidity is as follows: Take 5g of fruit pulp, place it in a mortar and grind it thoroughly. Shake the ground pulp well and let it stand for 30 minutes. Take 600μL of the supernatant and use a fruit sugar acidity meter-PAL-BX / ACID F5 to determine the titratable acidity and soluble sugar content and determine the ripeness.

[0098] A rapid method for assessing fruit firmness: The firmness, elasticity, adhesiveness, and chewiness of the fruit were measured using a Rapid-TA texture analyzer. Instrument parameters: P / 10 cylindrical probe, TPA mode, 30% compression, test rate 1 mm / s, trigger point load 100 g. Three measurements were taken near the equator for each fruit, and the average value was recorded.

[0099] 3. Results of the questionnaire survey and sensory evaluation experiment

[0100] (1) A total of 100 questionnaires were distributed and 100 were returned, resulting in a 100% return rate. Statistical analysis was conducted based on the returned questionnaires.

[0101] (2) 95 people liked mangoes very much, 4 people liked them a little, and 1 person disliked them.

[0102] (3) When people buy fruits such as mangoes, apples, durians, pears, and kiwis, they usually choose fruits that are more mature based on their ripeness.

[0103] (4) 88 people judged the ripeness of the fruit based on the color of the fruit, 79 people judged the ripeness based on the softness of the fruit, 35 people judged the ripeness based on the sound of tapping the fruit, and no one judged the ripeness based on the aroma of the fruit.

[0104] (5) Regarding the determination of mango fruit ripeness, 85 people judged based on the color of the flesh, 14 people judged based on the color of the peel; 83 people paid more attention to the sweetness of the fruit, 85 people paid more attention to the acidity of the fruit; and 68 people judged based on the firmness of the fruit.

[0105] (6) Based on the maturity index card we provided, by Figure 13 It can be seen that more than 90% of the judgment results correspond to the first-level judgment indicators set by this invention, more than 80% of the judgment results correspond to the second-level judgment indicators, and more than 65% of the judgment results correspond to the third-level indicators. This shows that the judgment level and maturity indicator cards selected by this invention have practical applicability and rationality. However, the accuracy rate of maturity judgment of the other comparative indicators does not exceed 60%, which proves that these indicators have certain problems in consumer practice and cannot be used as indicators for judging mango maturity.

[0106] The following conclusions were drawn from the verification of maturity assessment:

[0107] When the fruit reaches maturity level 1, the flesh is greenish-white, with a sour and astringent taste and high firmness; when it reaches maturity level 2, the flesh turns slightly yellow to a pale yellow, with a sour taste and slightly softness; when it reaches maturity level 3, the flesh is yellow, with a sweet and sour taste and slightly firmness; when it reaches maturity level 4, the flesh is deep yellow, with a high sweetness and softness.

[0108] Example 4

[0109] This embodiment determines the maturity of mangoes based on three selected maturity assessment indicators according to their weighting percentages. The specific process is as follows:

[0110] The experimental groups were set as follows: (1) weighted proportion group, (2) primary index - yellow-blue flesh color b value group, (3) secondary index - titratable acid group, (4) tertiary index - hardness group, (5) control - red-green peel color a value group, and (6) control - soluble sugar group.

[0111] The method for determining the weight percentage group is as follows:

[0112] The weighting of the yellow-blue b value of the flesh color is 55%, the weighting of the titratable acid content is 30%, and the weighting of the firmness is 15%. Specifically, the maturity assessment score is calculated as follows: Maturity score = Maturity score of yellow-blue b value of flesh color × 55% + Maturity score of titratable acid content × 30% + Maturity score of firmness × 15%. The assessment is based on which maturity score (1, 2, 3, or 4) is more favored, and rounding is used.

[0113] The experimental methods and procedures were the same as in Example 3. One hundred Jin Huang mangoes, with a flowering period of 100 to 160 days, were collected from the experimental base as mango samples of different maturity levels. Eight graduate students from the laboratory participated in judging these 100 mango samples according to the prescribed methods. The harvesting time was classified according to physiological characteristics: 100-120 days after full bloom was grade 1 maturity, 121-140 days was grade 2 maturity, 141-150 days was grade 3 maturity, and 151-160 days was grade 4 maturity.

[0114] Experimental results:

[0115] The results are as follows Figure 14 It can be seen that the accuracy rate of the judgment results obtained by the 8 participants using the weighted calculation method is close to 100%, reaching 99.8%. That is, out of 100 fruits and 800 samples judged by the 8 participants, only 1 was incorrectly judged, and the remaining 799 samples were correctly judged. This is significantly higher than the results of directly judging using the first, second, and third level indicators. This shows that using these three indicators for joint judgment can eliminate errors caused by individual experimental operation errors, achieving an immediate correction effect. Furthermore, setting the weights according to the accuracy of the three-level indicator system also avoids the situation where an abnormality in a single indicator of a particular mango leads to an incorrect judgment.

[0116] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for determining the ripeness of mangoes, characterized in that, include: Meanwhile, the ripeness of mangoes was evaluated using the yellow-blue b value of the mango flesh color, the titratable acid content, and the firmness index. The yellow-blue b-value of the fruit pulp color was obtained by colorimeter measurement, with a weighting of 50-60%; the titratable acid content was obtained by fruit sugar acidity meter measurement, with a weighting of 25-40%; and the firmness was obtained by texture analyzer measurement, with a weighting of 10-20%. The evaluation criteria for the yellow-blue b-value of the fruit pulp color are as follows: When the yellow-blue color b value of the flesh is 12-19, the maturity score is 1; when the yellow-blue color b value of the flesh is 20-33, the maturity score is 2; when the yellow-blue color b value of the flesh is 34-48, the maturity score is 3; when the yellow-blue color b value of the flesh is 49-66, the maturity score is 4. The evaluation criteria for the titratable acid content are as follows: When the titratable acid content is 1.526-1.726, the maturity grade is 1; when the titratable acid content is 1.220-1.525, the maturity grade is 2; when the titratable acid content is 0.891-1.219, the maturity grade is 3; and when the titratable acid content is 0.491-0.890, the maturity grade is 4. When the hardness is 8040-9300, the maturity grade is 1; when the hardness is 5790-8039, the maturity grade is 2; when the hardness is 3426-5789, the maturity grade is 3; and when the hardness is 456-3425, the maturity grade is 4.

2. The determination method according to claim 1, characterized in that, Mango ripeness is also evaluated using one or more of the following indicators: Fruit pulp brightness, peel yellow-blue b color value, peel brightness, or soluble sugar content.

3. A mango ripeness determination card, characterized in that, The mango ripeness determination card includes four color card modules, wherein: The color chart module one consists of a yellow-blue value (b) of 12~19 for the pulp, a red-green value (a) of -7~1 for the pulp, and a color brightness value (L) of 73~84 for the pulp; Module 2 of the color chart consists of a yellow-blue value (b) of 20-33 for the pulp, a red-green value (a) of 1-12 for the pulp, and a color brightness value (L) of 66-73 for the pulp; Module 3 of the color chart consists of a yellow-blue value (b) of 34-48 for the pulp, a red-green value (a) of 13-23 for the pulp, and a color brightness value (L) of 59-64 for the pulp; Module 4 of the color chart consists of a yellow-blue value (b) of 49-66 for the pulp, a red-green value (a) of 24-44 for the pulp, and a color brightness value (L) of 50-58 for the pulp; The mango maturity determination card determines mango maturity based on the determination method described in claim 1 or 2.

4. The mango ripeness determination card according to claim 3, characterized in that, Also includes: One or more of the following methods may be used: instructions for use, method for determining the yellow-blue b value of the pulp, method for determining the titratable acid content, or method for determining the firmness.

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