Evaluation of the Color of Mango Puree (Mangifera Indica) Creole Variety of Chulucanas Influenced by the Size of the Refined Pulp and Interaction Time to Environmental Air

Abstract

In order to determine the values of the dependent variable called “Color of the mango puree”, first the peel and the seed must be extracted by pulping and secondly refined again on a fine mesh sieve to obtain the puree. Five mesh sizes were evaluated from the first independent variable called “Sieve size” and corresponding to the second independent variable “Interaction time” ten different times were evaluated every 15 minutes from zero minute to 135 minutes. As for the dependent variable, the Hunter Lab coordinates were evaluated, using a Minolta CR-400 colorimeter, with three levels of the variable, which are the brightness, the a-coordinate a (a+: yellow/a-: blue), and the b-coordinate (b+: red/b-: green). As far as the results of the colour coordinates are concerned, during refined pulping for the same time, predominantly the smaller the hole size (larger mesh size) the lower the values for luminosity and the b-coordinate (b+) will be obtained: yellow colour; whereas as the interaction time increases from 0 minutes (freshly refined) to 135 minutes (final interaction time), predominantly lower values will be obtained for both brightness and b-coordinate, and there is no marked difference to the a-coordinate values (a+: red colour).