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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
Ripening
Packaging
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.
http//media.agriculturesource.com/product/imgage/
Agriculture/2010080805/f70e14677010cbeaf0b0ec11e0f
fa214.jpg
Source http//highhopesgardens.com/blog/2008/02/2
8/ Sourcehttpwww.itfnet.orggfruitSlidesISCTE2020
08CONSUMER20TRENDS20AND20QUALITY20STANDARDS20
OF20MANGO20EXPORT20FROM20INDIA.pdf
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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.
Source http//pdf.usaid.gov/pdf_docs/PNADS461.pdf
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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 http//www.thehindu.com/multimedia/dynamic
/00101/05VZVIJREG1MANGO_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 .
Source http//highhopesgardens.com/blog/2008/02/2
8/
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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)
Source http//highhopesgardens.com/blog/2008/02/2
8/
Click the link below to see the mechanical
cleaning, sorting grading of Mango
fruit http//www.youtube.com/watch?vs9nPJxv5Tf0 h
ttp//www.youtube.com/watch?vrgsmYbmmpxo
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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) Grading Size Tolerance (AGMARK) Grading Size Tolerance (AGMARK) Grading Size Tolerance (AGMARK)
Size Code Weight (grams) Maximum Permissible difference within the packet (grams) Max. permissible difference between fruit in each 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 designation Grade Requirements Grade tolerances
1 2 3
Extra 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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Cleaning sorting and grading of Mango
Grade Designation Quality of Mango (AGMARK)
Grade designation Grade Requirements Grade tolerances
1 2 3
Class 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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Cleaning sorting and grading of Mango
Grade Designation Quality of Mango (AGMARK)
Grade designation Grade Requirements Grade tolerances
1 2 3
Class 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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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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