MANGO

Mango- Introduction
 King of the fruit

 2nd main fruit of Pakistan

 Pakistan is the fifth largest producer

 Pakistan ranks 4th by export quantity

among world’s mango exporting
countries.

 Traditional markets for Pakistani

mangoes include UAE, Iran, Saudi
Arabia, Oman, Kuwait and UK

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 Fruits & Vegetables Production in Pakistan

Pakistan Punjab Share Pakistan Punjab Share

Fruits (tonnes) (tonnes) (%) Vegetable (tonnes) (tonnes) (%)
Citrus 2,395,550 2,328,090 97.2 Squash (Tinda) 96,379 94,549 98.1
Phalsa 4,063 3,506 86.3 Potatoes 3,993,276 3,834,959 96.0
Mulberry 2,100 1,644 78.3 Turmeric 66519 61926 93.1
Mango 1,716,882 1,313,612 76.5 Bottle Gourd 58,121 49,711 85.5
Guava 488,017 373,007 76.4 Cucumber 52,766 44,380 84.1
Loquat 8,823 5,780 65.5 Peas 139,233 116,599 83.7
Melons 544,966 349,761 64.2 Bitter Gourd 56,949 46,784 82.2
Pomegranate 42,641 25,949 60.9 Carrot 227,075 178,900 78.8
Ber 24,635 9,762 39.6 Long Melon 3,399 2,657 78.2
Pear 806 172 21.3 Lufa 17,096 13,357 78.1
Dates 537,204 44,041 8.2 Brinjal 82,999 62,593 75.4
Banana 118,044 2,387 2.0 Cauliflower 217,559 149,984 68.9
Apple 616,748 4,131 0.7 Cabbage 77,233 52,676 68.2
Apricot 170,504 987 0.6 Turnip 262,507 178,900 68.2
Almond 21,881 91 0.4 Pumpkin 40,292 26,604 66.0
Peach 66,847 247 0.4 Sweet Potato 11,102 7,279 65.6
Plum 54,304 192 0.4 Lady Finger 112,983 65,826 58.3
Others 203,987 10,480 5.1 Others 3,547,693 1,205,245 34.0
Total 7,018,002 4,473,839 63.7 Total 9,063,181 6,192,929 68.3
source: Ministry of National Food Security and Research, 2015

Fruits & Vegetables Export Data

Crop Category Qty (tonnes) Value (Rs. million) Value (US$ million)
Citrus Kinnow, fresh 393,310 17,386 164
Oranges 312 13 0.1
Grapefruit, fresh or dried 13 1.6 0.01
Lemons and limes 0 0.01 0.0001
Others citrus, fresh or dried 33,379 1,319 12
Other similar citrus hybrids 2,252 111 1
Export value - 18,830 178
Dates Dates, fresh 26,966 2,092 20
Dates, dried 88,832 6,244 59
Export value - 8,336 79
Mango Mango, fresh 65,311 4,627 44
Mango, pulp 1,136 123 1.2
Mango, frozen 8 0.7 0.01
Export value - 4,751 45
Potato Potato, fresh or chilled 347,421 10,296 97
Potato, frozen 591 32 0.3
Export value - 10,328 97
Onions Onions and shallots 196,046 3,708 35
Onions, whole, dried, cut 75,884 1,565 15
Export value - 5,273 50
Chilies Pepper crushed or ground 20 22 0.2
Other pepper, crushed, not ground 61 18 0.2
Other pepper, dried or crushed 10 4 0.04
Pepper, black, crushed, not ground 3 1 0.01
Pepper, white, crush not ground 0 0.04 0.00
Export value - 45 0.4
Other crops - - 20,065 189
Total Export - 67,628 638
source: Ministry of National Food Security and Research, 2015

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varieties:

 Sindh:
Sindhri, Baganpalli
 Punjab:
Malda, Langra, Dusehri, Anwar Ratol, Sammar Bahisht, Fajri
Kalan, Sensation, Kala Chaunsa and Sofaid Chaunsa
 NWFP: Langra and Samar Bahisht
 Baluchistan: Sindhri and Baganpalli

International Cultivars

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Maturity Indices
 Change in fruit shape (fullness of the cheeks).
 Change in skin color from dark-green to light-green to
yellow (in some cultivars).
 Change in flesh color from greenish-yellow to yellow to
orange.

Maturity

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Various Fruit Harvest Maturity
Determinants
Non destructive
 Heat units
 No. of days for maturation
 Specific gravity
 Shoulder development
 Fruit size
 Peel colour

Destructive
 Total soluble solids (TSS, %)
 Dry matter (%)
 Pulp colour

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 Pulp colour shades of mature and immature
Sindhri mangoes

1* 2* 3

4 5 6

* At stage 1 fruit are not mature and at stage 2 approaching maturity

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 Pulp colour shades for mature and immature
Chaunsa mangoes

1* 2* 3

4 5

*At stage 1 fruit are not mature and at stage 2 approaching maturity

Leghari, 2011

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Maturity Determinants for mango
(Pakistan cultivars)
Heat Unit
Max-Min Days Requirements Pulp Dry
TSS
Cultivars requirements (Max-Min Sp. Gr Matter
(%)
for maturation degree days) (%)

Sindhri 100.5-81.5 1298.7-1163.3 <1.0-1.02 6.0-7.5 18.0-20.0

S. B.
114-97.5 1630.2-1482.2 1.03-1.04 9.0-11.0 17.0-21.0
Chaunsa

At the advent of maturity, light yellow colour

appears in the pulp near stone

Quality Indices

 Uniformity of shape and size; skin color (depending on

cultivar); flesh firmness.
 Freedom from decay and defects, including sunburn, sapburn,
skin abrasions, stem-end cavity, hot water scald, chilling injury,
and insect damage.
 Changes associated with ripening include starch to sugar
conversion (increased sweetness), decreased acidity and
increased carotenoids and aroma volatiles.
 There are large differences in flavor quality (sweetness,
sourness, aroma) and textural quality (fiber content) among
cultivars.

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 Harvest of fruit For
Sorting
Placed under tree shade

Plastic Crates are

Transported to Farm shed usually used

Grading

Damaged Ripe Firm/green

Discarded Local market Packed in wooden crates

Trader/W.Sale

Pharia
Pack House
Retailer

Re-Grading Consumer

Hot water treatment Iran: 46°C-75 min Repacking

China: 48°C for 60 min

Repacking Other Markets

Transport By Sea or Air

(Export)

China / Iran

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Harvesting
 Mango should never be knocked down from the tree, dropped or
thrown to the ground.
 Harvest early in the morning or late in evening.
 Harvesting the fruits with 1 to 2 cm length stalk.
- reduces latex exudation, staining, fungal entry
 Never place the harvested fruits directly on the ground.
 Place the fruits in clean shallow plastic crates.
 Keep the harvested fruits in a cool place away from direct sunlight.
 Grading should be carried out in the field to remove immature,
undersized, damaged, bruised, scarred or ripe fruit.

Harvesting

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Night Harvest Technology: Australia, Honey Gold Mangoes

DESAPPING
Removal of latex exuded by fruit during harvesting

Sap injury:
 Causes sap burning
 Spoils appearance
 Reduces marketability
 Increases disease incidence
Sap removal:
Wash immediately in water
Physically
Lime
Mango Wash

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De-Sapping in pack-house

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Desapping
• Intensity of sap burn injuries vary
with varieties
• Chaunsa is more prone to sap burn
injury as compared to all other
varieties
• Avoid latex flow on fruits during
harvesting and handling
• Desapping should be done at pack
house

• So far desapping is done manually

• De-sap fruits inside 0.5% lime
solution for 2-3 minutes

Improved harvest
and desapping
techniques
1. Harvesting along with 4-6
inches long pedicel

2. Desapping in 0.5% lime

solution (2-3 min dip)

3. Washing in clean water

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 Commercial harvest and desapping in
Australia

Sorting
 To remove rotten and diseased fruits
 To remove over ripe fruits
 To remove insect attacked fruits
 To remove misshapen fruits

Sorting should be done before washing

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 Transportation to pack-house

 Transport carefully in clean vehicles without

exposing to sun.

 Avoid transporting in loose

 Take care while loading, transporting and unloading

the crates

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 Cleaning/Washing
OBJECTIVES
 To remove adhering dirt
 To remove latex strains
 To remove surface organisms if any

PRECAUTIONS
 Washing in water, cleaning by dry brushing
 Wash carefully
 Wash with clean water
 Chlorine water wash: 100 to 150 ppm
 Remove excess water after washing

Other chemicals for washing

1. Detergents (1g/litre)
 To remove sooty molds & residues of pesticides
 To remove latex strains
 To remove surface organisms if any
2. Fungicides
to prevent postharvest diseases like anthracnose, stem
end rot……Prochloraz, etc
PRECAUTIONS
 Excess surface water should be dried
 Change water frequently
 Wash in flow water

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 GRADING

IMPORTANCE
 Facilitates marketing
 Grades are basis for pricing
 Effective supplier & buyer communication

Grading is based on
 Size & weight
 Colour and shape
 Soundness and cleanliness
 Maturity/ ripening

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Manual Weight grading Manual Size grading

HOT WATER TREATMENT

Purpose
 Disease control
 Insect dis-infestation
 Uniform ripening
 Removal of surface residues

Method: Dipping in Hot water for specified period

 45°C for 75 min. for export to Iran

 48°C for 60 min. insect control- fruit fly in mango for export
to China

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 Hot water treatment plant at AMRI, Multan

Automatic- HW Treatment plant

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 Packaging
FUNCTIONS
 To assemble the produce
 To protect the produce
An ideal package should
 have sufficient mechanical strength
 not contain toxic chemicals
 meet handling & marketing requirements
 allow rapid cooling of its contents
 be easily disposable or recycled
 as cheap as possible

16-Oct-19 42

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Processing and Grading-Australia

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Mango Packaging-Australia

Mangoes packed in CBF boxes Each box bears proper labels

Fruit containing boxes Mango fruits at local F & V market

palletized (Brisbane)

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 Storage
Optimum Temperature
12-13°C for mature-green mangoes
10°C for partially-ripe and ripe mangoes
Sammar Bahisht Chaunsa show discoloration at 13°C…non-
chilling temp: 17°C
Optimum Relative Humidity
90-95%
Responses to Ethylene
Exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22°C and
90-95% relative humidity results in accelerated and more uniform
ripening of mangoes within 5-9 days.

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Responses to Controlled Atmospheres (CA)

 Optimum CA 3-5% O2 and 5-8% CO2

 CA delays ripening and reduces respiration and ethylene
production rates.
 Postharvest life potential at 13°C is 2-4 weeks in air and
3-6 weeks in CA, depending on cultivar and maturity
stage.
 Exposure to below 2% O2 and/or above 8% CO2 may
induce skin discoloration, grayish flesh color, and off-
flavor development.

Physiological & Physical Disorders

 Sap burn
 Chilling injury
 Heat injury
 Internal flesh breakdown
 Soft nose

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Sap-burn and Heat damage

Heat Damage
Sapburn Injury

Postharvest disease
 Anthracnose
 Stem-end rot

Stem end rot Anthracnose

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Control Strategies

 Careful handling to minimize mechanical injuries.

 Hot water treatment: 5-10 minutes (depending on fruit
size) dip in 50°C±2°C water.
 Postharvest fungicide (Prochloraz) treatment alone or in
combination with hot water treatment maintaining
optimum temperature and relative humidity during all
handling steps.

Transportation

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Mango Ripening

Ripening Equipment/Chemical used in mangoes

Ethylene Generator Ethylene Meter

Ethy-Gen (Concentrate used in Ethylene generator)

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 HARVESTING

•DETERMINE MATURITY

Fivaz, 2006

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SNAP PICK=BINS

LONG STEM=SNAP=PLACE=ORCHARD
FLOOR/TABLES=BINS

HARVESTING

Fivaz, 2006

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 Fivaz, 2006

Fivaz, 2006

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Fivaz, 2006

Fivaz, 2006

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 Fivaz, 2006

Conclusions (Interventions to be ensured)

➢ Harvest at correct maturity using correct harvesting
technique
➢ Reduce physical handling
➢ Protect product from sun
➢ Ensure accurate produce grading, good quality
packaging and careful transport)
➢ Align cartons, strap pallet
➢ Cool as soon as possible
➢ Know market and product requirements
➢ Coordinate efficient & rapid handling
➢ Train and compensate workers adequately
➢ Keep the whole supply chain conditions clean (ensure
the infrastructure and worker hygiene)

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 Fruit harvest Determine
with 4-6 Harvest
Transport to inches long Maturity
packhouse pedicels
Processing
(Desapping,
Washing
Fungicidal dips, General Flow Chart for ORCHARD
Drying) Mango Harvest and Handling

Grading

Packaging
Transport
MARKET

Postharvest Research & Training Centre,

University of Agriculture, Faisalabad-Pakistan

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 Value Addition in Pakistan

Acknowledgement Note
 The contents included in presentation are from various sources including
personal, colleagues, companies, books, web sources etc, and the sole
purpose is to make trainees/participants clearly understand, and
disseminate the best possible information on the subject. However, the
material should not be published in any form without the consent of the
original publishers. Important references are given.

(Dr A. U. Malik)

 Amin, M. PhD research thesis (to be submitted). Postharvest Research and Training Centre,
University of Agriculture, Faisalabad
 Australia-Pakistan (ASLP) Mango Supply Chain Management Project publications
 Fivaz, J. 2006. mango production in South Africa. Presentation given at Int. Mango
Symposium, South Africa
 Leghari, H. B. 2011, Farm factor., Presentation given at National Workshop on Mango Sea
Freighting. University of Agriculture, Faisalabad.

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