Journal of Food Science and Technology

, Volume 51, Issue 11, pp 3244–3252 | Cite as

Design and develop a nondestructive infrared spectroscopy instrument for assessment of mango (Mangifera indica) quality

  • Basem Abu Izneid
  • M. I. Fadhel
  • Tareq Al-kharazi
  • Malek Ali
  • Souiyah Miloud
Original Article


A portable infrared spectroscopy system has been designed and developed for assessment of quality of mango fruit. This paper describes the design and development of a fruit quality grading device using reflectance mode optical sensor. The experiment was conducted to obtain the best results from the system and the device was correlated according to the measured output. In the experiment, several samples of mango fruits have been monitored for six days to study the relation how fruit quality increases with time as fruit ripens. Between the unripe mango fruit and the ripest one, a range of 3.5 V to 4.2 V was measured by the developed system. The rate of quality increase was calculated as an average of 6.7 mV per day. These results were used to correlate the final hardware and software development of the device. The results demonstrate that, portable near infrared spectroscopy is feasible for evaluating mango quality non-destructively.


Automatic sorting of fruits NIR spectroscopy Nondestructive technique Mango quality Post harvest assessment 



Alternating current


Analogue to digital


Voltage gain


Degree Celsius


Direct current


Fruit assessment device




Junction field-effect transistor


Liquid crystal display


Light-emitting diode






Near infrared (750–2500 nm)


Near infrared spectroscopy




Output voltage



Authors are thankful to the Faculty of Health Science & Biomedical Engineering, UTM University for providing the necessary facilities and equipments for the fabrication and testing. This work is supported by the Ministry of Higher Education (MOHE), vote number 05J75. Research University Grant, Scheme Tier 2 (PY/2012/00264) sanctioned by Universiti Teknologi Malaysia.


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Faculty of Health Science & Biomedical EngineeringUniversiti Teknologi MalaysiaJohorMalaysia
  2. 2.Faculty of Engineering and TechnologyMultimedia UniversityMelakaMalaysia

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