Next Cleaning sorting and grading of Mango. Introduction Mango is a highly perishable crop where in...

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Cleaning sorting and grading of Mango

Introduction

Mango is a highly perishable crop where in the fruits are generally harvested mature and ripened artificially after harvesting generally at the destination market.

Harvesting stage, method and postharvest handling are of immense importance.

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Desapping, cleaning, sorting and grading are very important for fetching better market price as well as quality of the fruits.

Fruits are graded as per prevalent standards for easy marketing


Steps for Postharvest Management of Mango fruit

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HarvestingPre-

coolingSorting Grading

Ripening

PackagingStorageTransportation & Marketing

Consumer

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What care should be taken while harvesting & thereafter?

Harvest only mature fruits.

It should be done in early morning or in late evening.

To prevent sap oozing, harvest fruits with 1.0 cm stalk & care should be taken so that drop of latex does not fall on fruit

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After harvesting keep the fruits under shade in crates/ basket etc.

Desap fruits, especially meant for export by inverting them in desapper for about 2-3 hours.


Desapping of Mango

Desapping of mango fruits is carried out in processing area by trained workers under the supervision of processing supervisor.

Desapping is done by holding the mango fruits upside down while cutting the stalk of fruits.

The stalks of mango fruits are cut very carefully to 0.5 to 1.0 cm by trained workers by using a scissor with sharp long nose to avoid causing skin injury.

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For exports, the pedicel of the fruits is cut approximately at a length of 1 cm from the fruit with the help of sharp scissors and fruits are kept up side down in special knitted pallets, for two hours so that the latex flows out from the fruit completely


Desapping of Mango

Care should be taken that the latex drop does not fall on the fruit.

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For exports, the pedicel of the fruits is cut approximately at a length of 1 cm from the fruit with the help of sharp scissors and fruits are kept up side down in special knitted pallets, for two hours so that the latex flows out from the fruit completely

Source: http://highhopesgardens.com/blog/2008/02/28/Source:httpwww.itfnet.orggfruitSlidesISCTE%202008CONSUMER%20TRENDS%20AND%20QUALITY%20STANDARDS%20OF%20MANGO%20EXPORT%20FROM%20INDIA.pdf

http://media.agriculturesource.com/product/imgage/Agriculture/2010080805/f70e14677010cbeaf0b0ec11e0ffa214.jpg


CleaningCleaning / washing of mango fruit is carried out to make fruit practically free from dust, dirt, latex or any other foreign material. For export fruits are usually dipped in hot water (50-54oC)containing fungicide (benomyl) for the control of fungal diseases.

The treatment is not appropriate for small-scale operations. Vapour Heat Treatment (VHT) of mangoes at 46oC for 10 min helps in reduction of incidence of anthracnose & stem end rot.

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Source: http://pdf.usaid.gov/pdf_docs/PNADS461.pd

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Sorting and Grading

Sorting & Grading of mango fruit under Indian condition is generally done manually wherein the workers sit close to piled mango heap and sort damaged, diseased and rotten fruits by hand.

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Source: http://www.thehindu.com/multimedia/dynamic/00101/05VZVIJREG1MANGO_101929f.jpg

Sorting and Grading

These operation can also be done mechanically, fruits are conveyed through a conveyor belt and workers standing on both sides of the conveyor pick up the undesirable produce .

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Source: http://highhopesgardens.com/blog/2008/02/28/

Sorting and Grading

There are some sophisticated technologies available for sorting and grading.

It is possible to mechanically sort and grade fruit on the basis of their colour, size, degree of sweetness and firmness etc.

These are non destructive methods in which sensors are used to do so (Plate 1) without any biasness.

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Source: www.freshplaza.com/2009/1118/aweta.jp

(Plate 1)

Sorting and Grading

Weight graders are also available wherein containers containing a particular range of weight invert into a specific section (Plate 2)

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Source: http://highhopesgardens.com/blog/2008/02/28/

Click the link below to see the mechanical cleaning, sorting & grading of Mango fruithttp://www.youtube.com/watch?v=s9nPJxv5Tf0http://www.youtube.com/watch?v=rgsmYbmmpxo

(Plate 2)

Sorting and Grading

Standardized grading has become imperative for better economic returns in global market.

Bigger size fruits take 2-4 days more time in ripening than smaller ones. Hence, packaging of smaller fruits with larger ones should be avoided to achieve uniform ripening.

Immature, overripe, damaged and diseased fruits should be discarded.

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Sorting and Grading

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Grading & Size Tolerance (AGMARK)

Size Code

Weight(grams)

Maximum Permissibledifference within thepacket (grams)

Max. permissible differencebetween fruit in eachpackage (grams)

A 100-200

90-220 50

B 201-350

180-425 112.5

C 351-550

251-650 150

D 551-800

426-925 187.5

Grade Designation & Quality of Mango (AGMARK)

Mangoes shall be fruits obtained from Varieties (cultivars) of plant Mangifera indica L. of Anacardiaceous family. Minimum Requirements

Mangoes shall be

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(a) whole, firm, sound and fresh in appearance. Produce affected by rotting or deterioration such as to make it unfit for consumption is excluded; (b) clean, practically free of any visible foreign matter; (c) free of black necrotic stains or trails; (d) free of marked bruising; (e) free of abnormal external moisture, excluding

condensation following removal from cold storage; (f) free from damage caused by low/or high temperature; (g) free of any foreign smell and/or taste; (h) free of damage caused by pests; (i) sufficiently developed and display satisfactory ripeness;


Minimum Requirements

When a peduncle is present, it shall not be no longer than 1.0 cm.

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Mangoes shall comply with the residue levels of heavy metals, pesticides and other food safety parameters as laid down by the Codex Alimentarius Commission for exports.


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Grade designation

Grade Requirements Grade tolerances

1 2 3Extra class Mangoes must be of superior

quality. They must be characteristic of the variety. They must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearances of the produce, the quality, the keeping quality and presentation in the package.

5% by number or weight of mangoes not satisfying the requirements for the grade, but meeting those of Class I or exceptionally, coming within the tolerances of that grade.


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Grade designation


1 2 3Class I Mangoes must be of good quality. They

must be characteristic of the variety. Mangoes may have following slight defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. - slight defects in shape;- slight skin defects due to rubbing or sunburn, suberized stains due to resin exudation (elongated trails included) and healed bruises not exceeding 2,3,4,5 sq. cm. for size groups A, B, C, D respectively

10% by number or weight of mangoes not satisfying the requirements for the grade, but meeting those of Class II grade or, exceptionally coming within the tolerances of that grade.


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Grade designation


1 2 3Class II This grade includes mangoes which do not

qualify for inclusion in the higher grades, but satisfy the minimum requirements. Mangoes may have following defects, provided they retain their essential characteristics as regards the quality, keeping quality and presentation.- defects in shape, - slight skin defects due to rubbing or sunburn, suberized stains due to resin exudation (elongated trails included) and healed bruises not exceeding 4,5,6,7 sq. cm. for size groups A, B, C, D respectively

10% by number or weight of mangoes not satisfying the requirements of the grade, but meeting the minimum requirements.

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Let us sum up

Mango is an important but perishable fruit grown in India.

Fruits are harvested mature but not ripe.

Desapping, cleaning, sorting and grading are important operations.

Cleaning / washing is done to make fruit practically free from dust, dirt, latex or any other foreign material. For export fruits are usually dipped in hot water (50-54oC)containing fungicide (benomyl) for the control of fungal diseases.


Sorting & Grading in India is generally done manually while mechanized grading based on size and weight is also practiced.

AGMARK specifies 4 weight grades of mango i.e. A (100-200g), B (201-350g), C (351-550g) and D (551-800g).

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