Cluster and Principal Component Analyses of Key Nutritional Indicators for Mangoes at Different Harvest Maturities
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Abstract:
Mango is a climacteric fruit, with significant differences in color, physicochemical, and nutritional indicators when harvested at different maturity levels. By comparing the main quality indicators of three mango varieties, Guifei (GF), Tainan (TN), and Jinhuang (JH), at different maturity levels, a comprehensive evaluation was carried out using cluster analysis (CA) and principal component analysis (PCA). The results showed that the comprehensive color index of GF and JH mangoes ranged from -0.01 to -0.35, indicating that the skin was predominantly green and that the color change was not as significant as that in the TN mango. The hardness of the three mangoes was also observed to decrease by 56.05, 48.58, and 69.69%, respectively, during the ripening process. The titratable acids decreased by 30.61, 61.29, and 85.06%, respectively, and the soluble solids, pH value, and solid-acid ratio gradually increased. The dominant sugar in mangoes was sucrose; the dominant organic acids were citric acid, adipic acid, and succinic acid. The predominant amino acids were alanine, glutamine, lysine, arginine, and aspartic acid. CA of the 15 key quality indicators revealed three categories, with PCA capturing 91.361% of the indicator information. Mathematical modeling confirmed that the quality ranking of fully matured mangoes ranked in the order GF>TN>JH. Notably, fully matured GF mangoes exhibited the highest quality, with an overall score 154.29% higher than 90% mature GF mango, making it an ideal variety for “tree-ripened” farm-picking activities.
