Cleaning sorting and
grading of Mango
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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.
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
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Cleaning sorting and grading of Mango
Steps for Postharvest Management of Mango fruit
Harvesting Pre-cooling Sorting Grading
Transportation &
Marketing Storage Packaging Ripening
Consumer
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Cleaning sorting and grading of Mango
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
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.
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Cleaning sorting and grading of Mango
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.
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
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Cleaning sorting and grading of Mango
Desapping of Mango
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
Care should be taken that the latex drop
does not fall on the fruit.
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media.agriculturesource.com/
Source:httpwww.itfnet.orggfruitSlidesISCTE
%202008CONSUMER%20TRENDS%20AND%20QUALITY product/imgage/Agriculture/
%20STANDARDS%20OF%20MANGO%20EXPORT 2010080805/
%20FROM%20INDIA.pdf f70e14677010cbeaf0b0ec11e0ffa21
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Cleaning sorting and grading of Mango
Cleaning
Cleaning / 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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Cleaning sorting and grading of Mango
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.
Source:
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1MANGO_101929f.jpg
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Cleaning sorting and grading of Mango
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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28/
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Cleaning sorting and grading of Mango
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.
(Plate 1)
Source:
www.freshplaza.com/
2009/1118/aweta.jp
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Cleaning sorting and grading of Mango
Sorting and Grading
Weight graders are also available wherein containers
containing a particular range of weight invert into a
specific section (Plate 2)
(Plate 2)
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& grading of Mango fruit
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Cleaning sorting and grading of Mango
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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Cleaning sorting and grading of Mango
Sorting and Grading
Grading & Size Tolerance (AGMARK)
Size Weight Maximum Permissible Max. permissible difference
Code (grams) difference within the between fruit in each
packet (grams) package (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
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Cleaning sorting and grading of Mango
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
(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;
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Cleaning sorting and grading of Mango
Grade Designation & Quality of Mango (AGMARK)
Minimum Requirements
When a peduncle is present, it shall not be
no longer than 1.0 cm.
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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Cleaning sorting and grading of Mango
Grade Designation & Quality of Mango (AGMARK)
Grade Grade Requirements Grade tolerances
designation
1 2 3
Extra class Mangoes must be of superior 5% by number or
quality. They must be weight of mangoes
characteristic of the variety. They not satisfying the
must be free of defects, with the requirements for the
exception of very slight superficial grade, but meeting
defects, provided these do not those of Class I or
affect the general appearances of exceptionally, coming
the produce, the quality, the within the tolerances
keeping quality and presentation of that grade.
in the package.
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Cleaning sorting and grading of Mango
Grade Designation & Quality of Mango (AGMARK)
Grade Grade Requirements Grade tolerances
designation
1 2 3
Class I Mangoes must be of good quality. They 10% by number or
must be characteristic of the variety. weight of mangoes not
Mangoes may have following slight satisfying the
defects, provided these do not affect the requirements for the
general appearance of the produce, the grade, but meeting
quality, the keeping quality and those of Class II grade
presentation in the package. or, exceptionally
- slight defects in shape; coming within the
- slight skin defects due to rubbing or tolerances of that
sunburn, grade.
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
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Cleaning sorting and grading of Mango
Grade Designation & Quality of Mango (AGMARK)
Grade Grade Requirements Grade tolerances
designation
1 2 3
Class II This grade includes mangoes which do not 10% by number or
qualify for inclusion in the higher grades, but weight of mangoes not
satisfy the minimum requirements. Mangoes satisfying the
may have following defects, provided they requirements of the
retain their essential characteristics as grade, but meeting the
regards the quality, keeping quality and minimum requirements.
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
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Cleaning sorting and grading of Mango
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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