Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r²) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r², a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model.

Mango (Mangifera indica L.) ‘Nam Dok Mai Si Thong’ is an important cultivar for export from Thailand. Export mainly takes place via air transport, but for about 2 h at the loading area (tarmac), unit loading devices (ULDs) are exposed to ambient environmental conditions. In this research, the effects of different temperature conditions at the loading area (tarmac) and the distance of the production area from the tarmac on the quality of fresh mango fruits were studied. The treatments included three temperature conditions for 2 h (simulated handling in tarmac)—constant temperature (20 °C), non-insulated or insulated and exposed to sun—and two distances of the tarmac from the production area—short distance (i.e., transport occurring 53 h after harvest) and long distance (i.e., transport occurring 70 h after harvest). The temperature variation in the boxes exposed to the sun was greater in the non-insulated than in the insulated boxes, but this effect was more pronounced in fruit from the short-distance production area (28.1 °C insulated and 36.9 °C non-insulated) than in fruit from the long-distance production area (34.2 °C insulated and 38 °C non-insulated). Insulation and short distance increased the shelf life, decreased weight loss, delayed the decrease in average firmness and rupture force, etc. The insulation of mango fruit boxes mitigates the deleterious effect of exposure to 2 h of direct sun by reducing the increase in temperature, thus improving the shelf life and quality of mango fruit.