Potential use of physical measurements including ultrasound for a better mango fruit quality characterization

► Attenuation and ultrasound velocity of mango juices were measured at 25 MHz. ► The analyzed mangoes had a maturity ranging from “hard green” to ripe. ► Measurements showed large changes with brix, sugar composition and fruit firmness. ► Velocity was found to be more accurately estimated than attenuation. ► PLS models were developed to predict sucrose and titratable acidity from brix, velocity and firmness.