Ripening and physiological parameters—firmness (Newton), TSS, and acidity (citric acid equivalence)—of red and green mango fruit were measured at harvest, after cold storage and after the additional 7 days of shelf life. Fruit firmness was determined by an electronic penetrometer force gauge LT-Lutron FG-20 KG (Jakarta, Indonesia) with an 11-mm probe at two points on the equatorial line of each fruit (20 measurements per treatment). Percentage of TSS was measured from the juice of fruit pulp using Palette digital-refractometer PR-1 (Model DBX-55, Atago, Tokyo, Japan), 10 fruits per treatment. The acidity was determined as citric acid equivalent mass in 1 mL of pulp juice of red and green mango that was dissolved in 40 ml of double distilled water, using an automatic titrimeter (Model 719 s, Titrino Metrohm Ion Analysis Ltd., Herisau, Switzerland), 10 measurements per treatment.
Palette digital refractometer pr 1 model dbx 55
Manufactured by Atago
Sourced in Japan
The Palette digital-refractometer PR-1 (Model DBX-55) is a laboratory instrument that measures the refractive index of liquid samples. It determines the refractive index using digital technology for precise and accurate measurements.
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4 protocols using palette digital refractometer pr 1 model dbx 55
1
Mango Fruit Ripening Characteristics
2
Mango Fruit Quality Assessment
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Physiological parameters—firmness index (1–10), total soluble sugars (TSS), and acidity (percentage citric acid equivalence)—of mango fruit were assessed at harvest, after cold storage, and after seven days of shelf life. Fruit firmness was determined by an electronic penetrometer force gauge (LT-Lutron FG-20KG, Indonesia) with an 11-mm probe, at two points on the central line of each fruit (10 measurements per treatment). The percentage of TSS was measured from the juice of fruit pulp using Palette digital-refractometer PR-1 (Model DBX-55, Atago, Japan), five fruits per treatment at each time point. The acidity was determined as a citric acid equivalent in 1 mL of pulp juice of mango that was dissolved in 40 mL of double-distilled water, while using an automatic titrimeter (Model 719 s, Titrino Metrohm Ion Analysis Ltd., Switzerland), five measurements per treatment in each time point.
3
Grape Physiological Parameter Analysis
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Physiological parameters of the grapes—total soluble sugars (TSS), pH, and titratable acidity (percentage malic acid equivalence)—were tested on the first day (before treatment) and on 2 or 4 DPT, and with slight modification based on [19 (link)]. For testing of TSS, 4 un-inoculated grapes from each treatment (ulvan extract or DDW (control)) were randomly selected, placed inside sterilized gauze and collectively crushed, and the filtered juice was collected. Filtered juice of 1 mL from each tested group was placed in a Palette digital-refractometer PR-1 (Model DBX-55, Atago, Japan), and each measurement was repeated in triplicate.
For acidity determination, 7 un-inoculated grapes from every treatment (ulvan extract or DDW (control)) were randomly selected for testing in the following manner: 1 mL of pulp juice was dissolved in 40 mL double-distilled water and determined as malic acid equivalent mass using an automatic titrator (Model 719s, TitrinoMetrohm Ion Analysis Ltd., Herisau, Switzerland).
For acidity determination, 7 un-inoculated grapes from every treatment (ulvan extract or DDW (control)) were randomly selected for testing in the following manner: 1 mL of pulp juice was dissolved in 40 mL double-distilled water and determined as malic acid equivalent mass using an automatic titrator (Model 719s, TitrinoMetrohm Ion Analysis Ltd., Herisau, Switzerland).
4
Mango Fruit Ripening Parameters
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Physiological parameters of mango fruit ripening: firmness, color, total soluble sugars (TSS) and titratable acidity (TA, in citric acid equivalents) were assessed at harvest, after 19 days in cold storage and after 7 days of SL. Fruit firmness (in Newton) was determined by a penetrometer (LT-Lutron FG-20KG, Indonesia) with an 11-mm probe at two points on the equatorial line of each fruit (six measurements per treatment). The mango fruit peel color was evaluated quantitatively using Chromometer CR-400/410 (Konica Minolta, Osaka, Japan) at the green side of the fruit on the equatorial line of each fruit (10 measurements/treatment). For TSS and TA determinations, 1 mL of mango pulp juice was dissolved in 40 mL double-distilled water. TSS (%) was measured with Palette Digital Refractometer PR-1 (Model DBX-55, Atago, Japan), six measurements per treatment. TA was determined as citric acid equivalent mass using an automatic titrimeter (Model 719s Titrino Metrohm Ion Analysis Ltd., Switzerland), six measurements per treatment.
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