POST HARVEST

MANAGEMENT
OF
MANGOES
Dr S.Eswara Reddy
Senior Scientist (Hort.)
Division of Horticulture
RARS , Anakapalli
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 OBJECTIVE:
 To reduce post harvest losses
 To extend the storage life

 To maintain quality

 To avoid glut in the market

Factors affecting quality:

 Pre harvest factors
 Harvesting and handling practices

 Pre storage treatments

 Over all cleanliness

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 HARVESTING
At right stage : optimum maturity
At right time : cooler part of the day
Correct method : Using harvesters

Faulty harvesting practices causes

 Cuts, bruises and injury
-avenues for microbial entry
- increases transpiration
- increases respiration

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 Maturity indices/harvest stage

· Fully developed cheeks with outgrown shoulders and formation

of a depression at the stalk
 Change in skin colour from dark-green to light-green
 Visibility of lenticels (Banganapalli)
 In Alphonso, Pairi and Langra varieties, optimum maturity is
attained when specific gravity of fruits is more than 1.0
 Change in flesh color from greenish white to light yellow

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 HARVESTING METHOD
 mangoes should never be knocked down from the
tree, dropped or thrown to the ground.
 Harvesting the fruits with 10 to 20 cm length stalk
- reduces latex exudation, staining, of 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
 Out-grading should be carried out in the field to
remove immature, undersized, damaged, bruised,
scarred or ripe fruit.
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 Conventional mango
harvester

IIHR mango harvester

Fruits harvested IIHR & conventional harvesters

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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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 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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 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
Hot water treatment

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 DE-SAPPING
in pack-house

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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

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 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 post harvest diseases like
antrhacnose, stem end rot
Eg: Benomyl, Prochloraz etc
PRECAUTIONS
 Excess surface water should be dried

 Change water frequently

 Wash in flow water

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 Washing

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 GRADING
IMPORTANCE
 Facilitatesmarketing
 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

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 HOT WATER TREATMENT
Purpose
 Disease control
 Insect disinfestation
 Uniform ripening
 Removal of surface residues

Method: Dipping in Hot water for specified period

 52-55°C for 5 min: Disease control & uniform ripening

HW + Fungicide: Effective disease control

 46°C for 60 to 90 min: Insect control- fruit fly in mango

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 Stem-end rot symptoms
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Automatic- HW Treatment plant

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 Vapour heat treatment
The produce is held at a pre-determined temperature for
a fixed time (using a hot water - steam vapour system)
• To control fruit fly (all stages)
• As a quarantine treatment for export especially to Japan

Fruit Centre temperature: 46 to 49°C

RH : 95 %
Holding time : 20 minutes

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 Vapour heat 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

Eg: Paper board lined with PE;

CFB boxes; plastic crates
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 Mango-Packhouse

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 PRECOOLING
Rapid removal of field heat
Advantages:
 Slows down respiration
 Reduces transpiration
 Minimises microbial attack
 Eases cooling system load
Factors:
 rate of heat transfer from produce cooling medium

 size and shape of produce

 Temperature difference

 Accessibility of cooling medium

 Nature and velocity of cooling medium

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 PRECOOLING METHODS
Room cooling: 60 mts/min
Advantages:
Cooled and stored in the same place
Forced air cooling: 200-400 mts/min
Advantages:
 Cooling time 1/4th to 1/10th of room cooling
 Suitable for many types of fruits
Hydro cooling: near to 0°C
Advantages:
 Faster method
 also cleans the produce
 no product dehydration
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 Pre-Cooler

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 Low temperature storage
Best, effective & widely used method
 reduces respiration
 delays ripening
 controls spoilage

Temperate : 13°C
Humidity : 85-90%

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 MODIFIED ATMOPHERE PACKAGING
Depleted O2 and enriched CO2 inside the pack- no control
over inside gas composition
Factors
 Wt and type of tissue

 rate of respiration

 surface area & permeability of pack

 temperature of storage

Advantages
 reduceSweight loss
 maintains firmness
 reduced respirationn
 delays ripening
 reduced chilling injury
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 MA STORAGE METHOD
 
Freshly harvested produce
↓
Washing
↓
Fungicide dip
↓
Precooling (for storing at LT)
↓
Packing & Sealing
↓
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INDIVIDUAL SHRINK WRAPPING

 Film is shrink wrapped tightly

around each piece
 acts as another layer of protective

cover

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CONTROLLED ATMOPHERE STORAGE
Depleted O2 and enriched CO2 inside the storage room-
precise control over gas composition
Effects of low O2

low respiration rate

delayed ripening& chlorophyll break down
low ethylene production
slows down ethylene production
Effect of high levels of CO2
inhibition of enzyme activity
postpones climacteric
inhibits ethylene action
disturbs organic acid metabolism
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decreases volatile synthesis
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 RIPENING
Hastening the process of ripening

Chemicals : acetylene(CaC2)- banned in India

ethylene -best
Done in controlled rooms of temperature and humidity
20-25°C & 85- 90 % RH
Method :ethylene gas exposure
: ethrel solution dip
Factors:
 Fruitmaturity
 Ethylene concentration: 350 to 400 ppm

 Temperature and humidity of the room

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 Modern-Ripening Rooms

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 THANK YOU

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