Characterization of Mango with Physicochemical Analysis and Infrared Spectroscopy

Mango (Mangifera indica) is a nutritious tropical fruit with a very high commercial demand. Mango can be eaten as fruit or else the mango pulp can be used as raw material for enormous food and agro-industries. As this fruit has achieved a worldwide commercial demand it is very important to grade and sort the quality mango for exportation. Aim of the present research work is to determine the different nutritional parameters to produce the knowledge about the good quality product. The study has been carried out with physical, chemical and spectral characterization of the mango fruit. Chemical data has been determined with Standard AOAC method. Spectral data has shown the molecules present in the mango pulp. To predict the spectral data, Near Infrared spectrometer with spectral range of 750-2500 nm and Fourier Transform Infrared Spectrometer with spectral range of 4000-400 cm-1 has been utilized. Physical and chemical parameters have explained the trend of attributes of the Indigenous mangoes.