Quality evaluation of mango using non-destructive approaches: A review

• Main Authors: Ong, Phey Zhen, Norhashila, Hashim, Bernard, Maringgal
• Format: Article
• Language: English
• Published: SixScientia Resources 2020
• Subjects: S Agriculture (General)
• Online Access: http://ir.unimas.my/id/eprint/38034/1/Quality%20evaluation%20of%20mango%20using%20non-destructive.pdf; http://ir.unimas.my/id/eprint/38034/; https://www.myjafe.com/wp-content/uploads/2020/04/MYJAFE2020-0003.pdf; http://doi.org/10.37865/jafe.2020.0003
• Institution: Universiti Malaysia Sarawak

Mango (Mangifera indica L.) is one of the most popular and nutritionally rich fruits. It is also acknowledged as the king of fruits in India. Quality attributes of mango fruit depends on its appearances such as size, shape, skin colour, flesh colour, flavour, sweetness, and aroma. Over the recent years, non-destructive techniques have been garnering the interest of researchers as potential technologies that can be used for quality assessment of fruits in a part of postharvest processing. The present patterns of non-destructive techniques are more efficient, inexpensive, yield faster and accurate results. This mini review paper focuses on some of the previous applications of non-destructive techniques in quality evaluation of mango, focusing specifically on the non-destructive technique based on quality parameters. The future trend of using non-destructive techniques for quality evaluation is also discussed in this review paper.