Mechanical behavior of two varieties of mango (Mangifera Indica) under axial compression
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Abstract
This work aims at to characterize the mechanical behavior of the mango fruits in function of the problems found during the stages of production and commercialization. Problems like physical damages are caused by the inadequate handing of the fruits during harvest, storage, processing or transport. These problems are caused by information deficit about the mechanical behavior of the fruits and the maximum strength necessary o start internal degradation or external damages, that it harms yours commercialization. Compression tests were carried out in the specimens of the mangos (Mangifera Indica) the variety “Keitt” and “Tommy Atkins”, in repose position, to determination of the elasticity modulus and maximum strength up to rupture as a function the maturation phases 1, 2 and 3. The elasticity modulus decreases with advancement of the maturation stage, reaching values for the “Keitt” variety of 2,065 MPa, 1,734 MPa and 1,381 MPa for the maturation stage 1,2 and 3 respectively. The “Tommy Atkins” variety reached an elasticity modulus of 1,698 MPa, 1,657 MPa e 1,518 MPa for the maturation stage 1,2 and 3, respectively. The maximum compressive strength, that causes rupture in the fruits, for the variety “Tommy Atkins” were higher than those for “Keitt”. This fact is associated with the different structural composition of the fruits, because the “Tommy Atkins” variety has a fiber content greater than the “Keitt” variety.
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