Mizrach, A., Institute of Agricultural Engineering, ARO, Volcani Center, Bet Dagan, Israel, Institute of Agricultural Engineering, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Flitsanov, U., Institute of Agricultural Engineering, ARO, Volcani Center, Bet Dagan, Israel
Fuchs, Y., Institute for Technology and Storage of Agricultural Products, ARO, Volcani Center, Bet Dagan, Israel

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