Determination of Fruit Volume of Mango Tainongl and the Relationship Between Mango Volume and Fruit Flavor Quality

Key words: 
• Mango Tainong1 /
• fruit volume /
• measuring method /
• flavor quality

Abstract: Mango Tainong 1（ Mangifera indica Linn.） were measured in terms of actual volume（ Vactual）,longitudinal diameter（ a） and mutually orthogonal maximum transverse diameters（ b,c） to estimate the actual mango volume by using both the correction method and the linear regression method,and the edible percentage of the fruit and the ratio of sugar to acid in the flesh were also determined to correlate the fruit volume with the flavor quality of the fruit. The actual mango volume was estimated by using the formula V = 0. 51 abc and V = 0. 494 5 abc + 2. 506（ r²= 0. 989 8） derived from both the correction method and the linear regression method. The fruit volume was found significantly correlated with the edible percentage of the fruit and the ratio of sugar to acid in the fruit flesh,and its formula were V = 0. 619 1 + 0. 000 559abc（ r²= 0. 205 6） and y = 13. 328 1 + 0. 034 7x( r²= 0. 179 5,but the fruit volume was not significantly correlated to the soluble sugar or the total acid content in the fruit flesh. This indicates that the mango fruit with larger volume had higher edible percentage and higher acid-sugar ratio and hence much better flavor quality.