AN ULTRASONIC NONDESTRUCTIVE METHOD FOR MEASURING MATURITY OF MANGO FRUI

Abstract

A nondestructive method was utilized for the measurement of ultrasonic wave attenuation in mango fruit fleshby means of ultrasonic probes in contact with the fruit peel. Ten mangos were taken successively from a batch stored atroom temperature. The fruits were subjected to ultrasonic nondestructive tests as well as to destructive penetrationmeasurements of firmness, and physiological tests for sugar content and acidity of the mango tissue. The data set wasanalyzed statistically for the relations between the major physiological indices and the ultrasonic parameters. The resultsof the ultrasonic attenuation measurements were compared with those of the destructive penetration tests andphysiological tests, in the course of storage. Calibration equations were developed to show the linkage between theultrasonic attenuation and the values of the firmness and physiological indices. The equations enable us to determine thesugar content, and acidity and to monitor softening process in a batch of mango fruits in a packing house, directly, bynon-destructively measuring their ultrasonic attenuation.