RESEARCH Journal of Fluorescence https://doi.org/10.1007/s10895-024-03818-2 Thailand, China, Pakistan, India, Brazil and Mexico, and are consumed worldwide and are also considered the national fruit of both India and Pakistan [1]. In addition to being a wholesome source of vitamins and minerals, mangoes also give harvesters a means of subsistence. Mangoes provide the second-highest yielding fruit in Pakistan [4]. According to [5], mangoes can be divided into three different com- ponents: macronutrients (proteins, carbohydrates, lipids, fatty acids and organic acids), micronutrients (vitamins and minerals) and phytochemicals (phenolic acid, polyphenol, flavonoids and pigments like chlorophyll and carotenoids), which are also present in the fruit’s seed and skin. Mangoes are mostly composed of chlorophyll and carotenoid pigments, which makes them a great source of β-carotene, a type of carotenoids found in yellow-orange fruits [4]. Mangoes contain antioxidants that have been shown in studies to combat free radicals, preserve cellu- lar integrity and may reduce the risk of cancer by avert- ing cellular damage [6]. Unripe fruits have very little total carotenoids and β-carotene, but as the fruits grew older and began to mature, their concentrations of these chemicals Introduction Fruits are critical for a healthy existence since they include several essential elements needed for optimal health, includ- ing potassium, magnesium, sodium, phosphorus, sulfur and vitamin C [1]. Because fruits and vegetables are low in calo- ries and high in nutrients, they aid in the achievement and maintenance of a healthy weight in both adults and children [2]. Mangoes are grown in more than 100 nations at tropical and subtropical latitudes, primarily in Asia. They are prized for their vivid color and inherent sweetness [3]. Mangoes are grown in many different countries, such as Malaysia,  Naveed Ahmad nveed24@gmail.com 1 Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad 45650, Pakistan 2 Department of Physics, Mirpur University of Science and Technology (MUST), Mirpur, Azad Kashmir 10250, Pakistan Abstract The current study looks into the characterization and differentiation of mango juices that are sold commercially using fluorescence spectroscopy. The emission spectra displayed well-defined and prominent peaks that suggested the existence of many fluorophores, such as water content, β-carotene, tartrazine food color, and chlorophyll components. For this study, water and yellow food coloring solution, the two most popular adulterants were added to pure and authenticated mango pulp that had been diluted to an 8% concentration. The fluorophore profile of the samples was ascertained by using multivariate analysis (principal component analysis) in conjunction with fluorescence spectroscopy. The findings showed that the existence of water content is directly correlated with the spectral bands at 444 and 467 nm, and for food color at 580 nm thus the best indicators to detect adulteration of high water contents and food color. Chlorophyll and β-carotene intensities varied among juices, acting as a discriminant marker to distinguish between those with unripened pulp (high chlorophyll intensity) and those with more water and other pigments (lower chlorophyll and β-carotene intensities). With fluorescence emission spectroscopy, qualitative assessment of mango juice can be quickly determined by spectral features, providing details on composition and quality. Keywords Mango pulp · Mango Juices · Thermal Treatment · Food Color · Β-carotene · Chlorophyll · Fluorescence Spectroscopy Received: 26 April 2024 / Accepted: 24 June 2024 © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024 Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy Kokab Sabir 1  · Naveed Ahmad 1  · Hina Ali 2 1 3