Post Harvest Management of Mangoes

POST HARVEST
MANAGEMENT
OF
MANGOES
Dr S.Eswara Reddy
Senior Scientist (Hort.)
Division of Horticulture
RARS , Anakapalli
11/02/2021 S ESWARA REDDY 1
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

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

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

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.
Conventional mango
harvester
IIHR mango harvester
Fruits harvested IIHR & conventional harvesters

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

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

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

DE-SAPPING
in pack-house

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 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

Washing

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

Manual Weight grading Manual Size grading

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

Stem-end rot symptoms
Automatic- HW Treatment plant

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

Vapour heat treatment plant

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
Mango-Packhouse

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

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
Pre-Cooler

Low temperature storage
Best, effective & widely used method
 reduces respiration
 delays ripening
 controls spoilage
Temperate : 13°C
Humidity : 85-90%

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
MA STORAGE METHOD

Freshly harvested produce
↓
Washing
↓
Fungicide dip
↓
Precooling (for storing at LT)
↓
Packing & Sealing
↓
11/02/2021 Storage
S ESWARA REDDY 86
INDIVIDUAL SHRINK WRAPPING
 Film is shrink wrapped tightly

around each piece
 acts as another layer of protective
cover

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
11/02/2021
decreases volatile synthesis
S ESWARA REDDY 107
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

Modern-Ripening Rooms

THANK YOU

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POST HARVEST

 To avoid glut in the market

Factors affecting quality:

 Pre storage treatments

 Over all cleanliness

11/02/2021 S ESWARA REDDY 2

Faulty harvesting practices causes

11/02/2021 S ESWARA REDDY 3

· Fully developed cheeks with outgrown shoulders and formation

11/02/2021 S ESWARA REDDY 4

IIHR mango harvester

Fruits harvested IIHR & conventional harvesters

11/02/2021 S ESWARA REDDY 20

 To remove insect attacked fruits

 To remove misshapen fruits

Sorting should be done before washing

11/02/2021 S ESWARA REDDY 28

 Increases disease incidence

11/02/2021 S ESWARA REDDY 36

11/02/2021 S ESWARA REDDY 40

 To remove latex strains

 To remove surface organisms if any

 Wash with clean water

 Chlorine water wash: 100 to 150 ppm

 Remove excess water after washing

11/02/2021 S ESWARA REDDY 41

 To remove latex strains

 To remove surface organisms if any

 Change water frequently

 Wash in flow water

11/02/2021 S ESWARA REDDY 45

 Effective Supplier & buyer communication

 Soundness and cleanliness

11/02/2021 S ESWARA REDDY 47

11/02/2021 S ESWARA REDDY 49

Method: Dipping in Hot water for specified period

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

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

11/02/2021 S ESWARA REDDY 60

Fruit Centre temperature: 46 to 49°C

11/02/2021 S ESWARA REDDY 61

11/02/2021 S ESWARA REDDY 62

An ideal package should

Eg: Paper board lined with PE;

11/02/2021 S ESWARA REDDY 69

 size and shape of produce

 Accessibility of cooling medium

 Nature and velocity of cooling medium

11/02/2021 S ESWARA REDDY 70

11/02/2021 S ESWARA REDDY 73

11/02/2021 S ESWARA REDDY 78

 surface area & permeability of pack

 Film is shrink wrapped tightly

11/02/2021 S ESWARA REDDY 96

low respiration rate

Chemicals : acetylene(CaC2)- banned in India

 Temperature and humidity of the room

11/02/2021 S ESWARA REDDY 115

11/02/2021 S ESWARA REDDY 122