Determining the quality of a mango involves assessing its physical characteristics to identify signs of spoilage. This evaluation helps ensure the fruit is safe and palatable for consumption. For example, a mango displaying extensive bruising or emitting a sour odor is likely past its prime.
Accurately judging a mango’s condition is vital for preventing foodborne illness and reducing food waste. Utilizing sensory cues, such as sight and smell, allows for informed decisions about whether to consume or discard the fruit. This practice contributes to healthier eating habits and responsible resource management.