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Color is one of the key sensory characteristics in the evaluation of the quality of mangos (Mangifera indica) especially with regard to determining the optimal level of ripeness. However, an objective color determination of entire fruits can be a challenging task. Conventional evaluation methods such as colorimetric or spectrophotometric procedures are primarily limited to a homogenous distribution of the color. Accordingly, a direct assessment of the mango quality with regard to color requires more pronounced color determination procedu
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