• 제어로봇시스템학회:학술대회논문집
• /
• 2005.06a
• /
• pp.746-750
• /
• 2005

This paper describes image processing techniques that can detect, segment, and analyze the mango's physical properties such as size, shape, surface area, and color from images. First, images of mangoes taken by a digital camera are analyzed and segmented. The segmentation is done based on constructed hue model of the sample mangoes. Some morphological and filtering techniques are then applied to clean noises before fitting spline curve on the mango boundary. From the clean segmented image, the mango projected area can be computed. The shape of the mango is then analyzed using some structuring models. Color is also spatially analyzed and indexed in the database for future classification. To obtain the surface area, the mango is peeled. The scanned image of its peels is then segmented and filtered using similar approach. With calibration parameters, the surface area could then be computed. We employed the system to evaluate physical properties of a mango cultivar called "Nam Dokmai". There were sixty mango samples in three various sizes graded by an experienced farmer's eyes and hands. The results show the techniques could be a good alternative and more feasible method for grading mango comparing to human's manual grading.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.859-866
• /
• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• Environmental Engineering Research
• /
• v.22 no.4
• /
• pp.384-392
• /
• 2017

Mango shell (MS) and mango shell activated carbon (MSAC) was used to adsorb crude oil from water at various experimental conditions. The MSAC was prepared by carbonization at $450^{\circ}C$ and chemical activation using strong $H_3PO_4$ acid. The adsorbents were characterized with Fourier Transform Infrared spectroscopy. Investigations carried out included the effects of parametric variations of different adsorbate dose, adsorbent dose, time, temperature, pH and mixing speed on the adsorption of crude oil. The equilibrium isotherm for the adsorption process was determined using Langmuir, Freundlich, Temkin and Dubinin Radushkevich isotherm models. Temkin isotherm was found to fit the equilibrium data reasonably well than others. The result demonstrated that MSAC was more effective for crude oil adsorption than raw mango shell. Optimum conditions were also presented. The enhanced effect from activation was justified statistically using Analysis of Variance and Bonferroni-Holm Posthoc significance test. The pseudo first order kinetics gave a better fit for crude oil adsorption with both MS and MSAC.

• Research in Plant Disease
• /
• v.29 no.3
• /
• pp.295-298
• /
• 2023

During a disease survey conducted in April 2022, we observed severe gray mold symptoms on inflorescences of mango trees (Mangifera indica) grown in a vinyl greenhouse in Jeju, Korea. The symptoms occurred on the flowers and peduncles, on which a lot of gray molds were formed. The incidence of gray mold on the inflorescences in the vinyl greenhouse ranged from 10% to 40%. Three fungal isolates were obtained from the lesions and identified as Botrytis cinerea based on their morphological characteristics and phylogenetic analysis. All isolates of B. cinerea were tested for their pathogenicity to inflorescences of mango trees through artificial inoculation. The pathogenicity of the isolates was confirmed on the flowers and peduncles. The symptoms induced by the isolates were similar to those on the inflorescences of mango trees observed in the disease survey. This is the first report of B. cinerea causing gray mold in mango in Korea.

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.130-137
• /
• 2009

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20$^{\circ}C$ for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 1993.10a
• /
• pp.744-751
• /
• 1993

A prototype motorised hand-held mango harvester was designed and fabricated at the faculty of Engineering , University of Agriculture Malaysia. The harvester is aimed at reducing the harvesting operation time, improving the working comfort during the operation and increasing the harvesting capacity. The mango harvester consists of gripping and detaching devices, a power transmission shaft with a 12 V battery operated motor and an aluminium pole together with a collecting chute. Preliminary observation on the harvester's performance showed significant and satisfactory results. It was found out that the magno harvester was capable of harvesting on an average six seconds for each fruit detachment. Further study is being conducted to improve the efficiency and capacity of the mango harvester.

• Advances in Energy Research
• /
• v.4 no.4
• /
• pp.325-337
• /
• 2016

Cerbera Odollam (sea mango) is a proven promising feedstock for the production of biodiesel due to its high oil content. Fatty acid methyl esters (FAME) were produced as the final reaction product in the transesterification reflux condensation reaction of sea mango oil and methyl acetate (MA). Potassium methoxide was used as catalyst to study its reacting potential as a homogeneous base catalyst. The initial part of this project studied the optimum conditions to extract crude sea mango oil. It was found that the content of sea mango sea mango oil was 55%. This optimum amount was obtained by using 18 g of grinded sea mango seeds in 250 ml hexane. The extraction was carried out for 24 hours using solvent extraction method. Response surface methodology (RSM) was employed to determine the optimum conditions of the reaction. The three manipulated variables in this reaction were the reaction time, oil to solvent molar ratio, and catalyst wt%. The optimum condition for this reaction determined was 5 hours reaction time, 0.28 wt% of catalyst and 1:35 mol/mol of oil: solvent molar ratio. A series of test were conducted on the final FAME product of this study, namely the FTIR test, GC-FID, calorimeter bomb and viscometer test.

• Journal of Plant Biotechnology
• /
• v.46 no.2
• /
• pp.61-70
• /
• 2019

There is vast genetic diversity of Myanmar Mangoes. This study mainly focused on indigenous thirteen different mango landraces cultivated in central area of Myanmar, Kyauk-se District and their fruit characteristics by 18 descriptors together with genetic relationship among them by 12 SSR markers. Based on the morpho-physical characters, a wide variation among accessions was found. Genetic characterization of thirteen mango genotypes resulted in the detection of 302 scorable polymorphic bands with an average of 4.33 alleles per locus and an average polymorphism information content (PIC) of 0.7. All the genotypes were grouped into two major clusters by UPGMA cluster analysis and a genetic similarity was observed in a range of 61 ~ 85%. This study may somehow contribute insights into the identification of regional mango diversity in Myanmar and would be useful for future mango breeding program.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.6
• /
• pp.803-811
• /
• 2009

The chemical composition and water extractable dry matter (DM) of foliages from Erythrina (Erythrina variegata), Fig (Ficus racemosa), Jackfruit (Artocarpus heterophyllus), Jujube (Ziziphus jujuba Mill), Kapok (Ceiba pentandra) and Mango (Mangifera indica) and the feed intake, digestibility and N retention when feeding these foliages were studied in two experiments. In Experiment 1, 12 male goats, 3.5 months old and weighing 14.6 kg, were randomly allocated to a diet consisting of one of the foliages in a change-over design with three periods. The foliages were offered ad libitum at the level of 130% of the average daily feed intake. The Erythrina foliage had a low content of DM and condensed tannins (CT) and a high concentration of crude protein (CP) in leaves plus petioles (193 g/kg DM) and stem, while the Mango foliage had a low CP (69 g/kg DM) and high DM content. The other foliages were intermediate. High content of CT was found in the leaves plus petioles of Jackfruit foliage and in the stem of Fig and Mango foliage. There was a difference in feed intake, nutrient intake, apparent digestibility and N retention between the foliages, with Erythrina, Jackfruit and Kapok foliage being significantly higher in these parameters than Fig, Jujube and Mango foliage. The water extractable DM could be used to estimate N retention, but not DM digestibility in this study. In Experiment 2, 4 male goats weighing 13.4 kg and 6 months old were allocated to a 4${\times}$4 Latin square design. The treatments were: water spinach ad libitum and Fig, Jujube or Mango foliage ad libitum +0.5% of BW as water spinach DM. Feed intake, apparent digestibility and N retention were not significantly different among the foliage diets, but higher than for water spinach alone (p<0.05). Supplementation with water spinach to a diet consisting of low quality foliages such as Fig, Jujube and Mango, increased DM and CP intake, apparent digestibility and N retention, compared to feeding these foliages as sole feeds.

• Microbiology and Biotechnology Letters
• /
• v.43 no.2
• /
• pp.120-125
• /
• 2015

In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured during the fermentation period and the viability of the strains was determined under the storage conditions at 4℃ for 4 weeks. The lactic acid bacteria reduced the pH to as low as 3.2 from 4.5 within 72 h of fermentation. The substrate concentration was reduced to 5.8% (w/v) from 12% (w/v). Lactobacillus plantarum exhibited the fastest utilization of sugar and reduction of pH in the mango juice when compared to the other strains used. The viability of the cells was maintained at 1.0 × 10⁷ CFU/ml throughout the storage period. From this investigation, it can be concluded that mango juice is suitable for the production of probiotic beverage.