The qualities of mango are affected by moisture content and storage conditions on fruits stability. Thus, the dielectric properties of maturity stages of mango were studied in this work. The dielectric constant and loss factor were measured using the commercial probe (Agilent 85070E) at microwave frequencies range (0.2 - 5 GHz), whilst the moisture contents were obtained using the standard oven drying method. Comparison results were obtained between the different dielectric and moisture content to predict ripeness of mango. Moisture content values for of mangoes decreased with ripening time. The decreasing tendency was mainly attributed to increased ϵ' and ϵ" values. The prediction mango ripeness can be obtained from measured values of the dielectric constant which obtained ϵ' values for unripe (19 - 24), while both ripe and overripe mangoes has similar ϵ' range values (16 - 21) at microwave range (0.3 GHz to 5 GHz).
