NaCl floatation method on physicochemical quality of Kaew Kamin mango during harvesting indices.
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Abstract
It was found that harvesting stages were significantly affected the fruit quality. Fruit weight of Kaew Kamin mango followed a sigmoidal pattern. NaCl floatation method was not appropriated for determination of harvesting indices (HI) but could be used in cases where indicator for the quality assessment of fruits. SG2 group showed good properties for unripe mangoes, considering as physiological mature. The highest number of fruits in SG2 group (more than 80%) was harvested at 98 DAFB and considered as optimum physiological maturity stage for harvesting Kaew Kamin mango. Conclusively NaCl floatation method could be separated the Kaew Kamin mango quality grading in commercial and physiological maturity period.
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