Table 5.
(a) pH and Brix levels for four different maturity and ripeness levels of Harumanis; (b) Brix and pH for four different maturity and ripeness levels that were harvested on two different dates.
| (a) | ||
|---|---|---|
|
| ||
| Harvest date a | pH | Brix |
| Week 7 (Green) | 3.18 | 17.10 |
| Week 8 (Mature) | 4.22 | 17.39 |
| (b) | ||||||
|---|---|---|---|---|---|---|
|
| ||||||
| Harvesting time b | Day 2 c | Day 4 c | Day 7 c | |||
|
| ||||||
| Brix | pH | Brix | pH | Brix | pH | |
| Week 7 (Green) | 18.9 | 4.93 | 20.3 | 5.37 | 21.6 | 5.54 |
| Week 8 (Mature) | 20.6 | 4.93 | 21.3 | 5.99 | 24.4 | 6.22 |
a
Week after the mango is about 4 cm in diameter.
b
The mangoes were harvested at week 8 and week 7 after the size is about 4 cm and measured 2 days, 4 days and 7 days after.
c
The average readings of three repeated measurements.