“…Bench top and/or on-line NIR spectrometers have been used to determine SSC, dry matter content (DM), titratable acidity (TA), pulp firmness, starch content, and other physical-chemical parameters in mango fruit (Jha et al, 2012(Jha et al, , 2014Betemps et al, 2011;Subedi and Walsh, 2011;Valente et al, 2009;Delwiche et al, 2008;Subedi et al, 2007;Mahayothee et al, 2004;Saranwong et al, 2001Saranwong et al, , 2004Schmilovitch et al, 2000;Guthrie and Walsh, 1997). However, the evaluation of mango maturity in the packing house might result in postharvest losses as the fruit which do not fulfill the quality standards are discarded.…”