Evaluation of Fruit Quality and Principal Component Analysis of Spongy Tissue Symptom in ‘Namdokmai Sithong’ Mango
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Abstract
Spongy tissue is one of a problem of 'Namdokmai Sithong' mango fruit quality. This experiment aimed to study the physical and chemical qualities of 'Namdokmai Sithong' mango fruit with spongy tissue symptoms. The experiment was carried out using a completely randomized design (CRD). Mango flesh was divided into four groups; 1) healthy tissue from healthy fruit (HTH), 2) healthy tissue from spongy tissue fruit (HTS), 3) tissue near spongy tissue (TNS), and 4) spongy tissue (ST). The results showed that ST had lightness, chroma, hue angle, total soluble solids (TSS), and titratable acidity (TA) lower than HTH and HTS. The ST fruit had the highest dry weight, TSS/TA, and phenolic compound. Principal component analysis (PCA) revealed that physical quality parameters in ST were clearly separated. The PC1 and PC2 could explain the main variations of data achieving 77.6 %. Chemical quality parameters of HTH and HTS were not separated. Therefore, spongy tissue had no impact on chemical qualities of healthy tissue from spongy tissue fruit.
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