The maturity of mango is usually assessed by the determination of its moisture content (m.c.), soluble solid content (SSC)
and pH. However, these techniques are either time consuming, tedious or destructive. In this research, we extend the
application of the open-ended coaxial probe technique to determine m.c. and pH of Chok Anan mango from its dielectric
properties from week 5 to week 17 after anthesis. The effects of frequency and m.c. on the values of the dielectric constant
and loss factor were also investigated. The critical frequency separating the different polarizations was found to be
inversely proportional to m.c. Also, in this research we proposed a new classification of fruit ripeness related to the number
of weeks after anthesis. The actual dielectric properties, m.c., SSC and pH of Chok Anan mango were measured using
standard methods. Relationships were established between the dielectric constant, loss factor, critical frequency, pH and
m.c. The accuracy for the determination of m.c. and pH using the coaxial probe was within 1.7% and 3.0%, respectively.
Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficiencies of ‘Chok Anan’ mangoes. The effect of different peeling parameters (concentrations [chemical peeling: 1.6-7.3% of 0.4M-1.83M; enzymatic peeling: 0.005-0.095%], temperatures [chemical peeling: 80-95oC; enzymatic peeling: 25-40°C], and duration of soaking [chemical peeling: 5-10 min; enzymatic peeling: 30-120 min]) were evaluated for peeling yield, peeling time, absorption of chemical and enzyme solution, the penetration depth of NaOH and enzyme activities (reducing sugar analysis). The enzymatic peeling had significantly (p0.05) in peeling yield (>86%), but there was significant (p