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Ripening -.:: GEOCITIES.Ws Friday, December 12, 2014 1 Presented To: Dr. Sarfraz Hussain Presented BY: Group No. 10 Group Members: Faisal Iftikhar 18 Talha Saeed 37 Abdullah Jamil 40 Friday, December 12, 2014 2 Production and Post Harvest Care of Mango Friday, December 12, 2014 3 Contents Introduction Production and Revenue Importance Varieties Post Harvest Care Defects After Harvest References Friday, December 12, 2014 4 Introduction • Pakistan is an agricultural country and production of fruits is the part and parcel of this sector. • Mango ( Mangifera indica L. ) is the king of fruits and one of the most important fruit crop in the world as well as in Pakistan. • There are more than 1300 varieties of mango, which are cultivated in the Indo-Pak Sub-continent. • There are around 400 known varieties of mangoes in Pakistan. • It comes in market early in May and remains in market till August or September. Friday, December 12, 2014 5 • Pakistan is Ranked 5th after big producers i.e., India, China, Thailand and Mexico. • It’s a tropical, climacteric fruit liked by all due to its taste, flavor and excellent nutritional properties. • It is a delicious fruit being grown in more than 100 countries of the world. • In Pakistan, total area under fruit cultivation is 853.4 thousand hectares with the production of 7178.8 thousand tones. • While area under mango cultivation is 171.9 thousand hectares with the production of 1,885.9 thousand tones Friday, December 12, 2014 6 being the second major fruit crop of Pakistan. Export • Mangoes export from the country during the current season of the year 2011-12 has reached to 130,000 tons Pakistani mangoes was introduced in US and Japanese markets. • Today, the annual estimated world over production of mango is over 25 million tones. • According to an estimate, Pakistan produces 8.5% of world’s mango and mainly exports to Middle East, Iran, Germany, Japan, China and Hong Kong making its valuable contribution as an important foreign currency earning fruit crop. Friday, December 12, 2014 7 • Mango is mainly produced in Punjab and Sindh. Punjab contributes 67 % whereas Sindh shares 32% to total production. • Harvesting begins in Sindh in late May and finished in Punjab in late August. • Sindhri is the major variety grown in Sindh while in Punjab Chaunsa dominates. Friday, December 12, 2014 8 Some Famous Varieties In Pakistan Punjab Sindh KPK Baluchistan Cahunsa Sindhri Langra Sindhri Malda Langra Gulab Khas Samar Bahisht Baganpalli Aman Duseri Swam rice Anwar Ratol Baganpalli Samar Bahisht Collector Fajri Neelum Kalan Friday, December 12, 2014 9 Sindhri Mango • Leading variety of Sindh. • Ovalish long shape. • Skin color yellow when ripe. • Pulp color yellowish cadmium. • Texture fine and firm fibreless. • Stone medium sized. • Flavor pleasantly aromatic and taste sweet. Friday, December 12, 2014 10 Season: Mid-May to mid-July Origin: Mir Pur Khas Color: Gold Pulp Gravity: Medium Flavor: Slight Perfume Fiber: 3 - 5% T.S.S: 15 - 18% Moisture Content (average): 79% after ripening; 18% before ripening Weight: Average 1 - 3.5 pounds Relative Humidity: 85% Friday, December 12, 2014 11 Chaunsa Mango • Flesh firm, fibreless with pleasant flavor and sweet taste. • Juice moderately abundant. • Fruit quality good. • Ripening season in August. Friday, December 12, 2014 12 Season: July - September Origin: Rahim Yar Khan & Multan Color: Gold Flavor: Slight perfume Fiber: 17.2 - 27.3% T.S.S: 18 - 22% Pulp Gravity: Heavy Moisture Content: 78% after ripening; 81% before ripening Weight: 1-2.3 Pounds Relative Humidity: 85% Friday, December 12, 2014 13 Type Fruit Wt. Peel Stone Pulp TSS Acidity Vit. C Sugar / (g) (%age) (%age) (%age) (%age) (%age) (mg/100 Acid g) Ratio Alphonso 192.7 13.80 14.50 71.70 20.40 0.39 103.60 38.99 Neelum 162 13.70 16.90 69.30 19.90 0.56 2.25 29.39 Samar Bahisht 389 15.40 13.50 71 24.90 0.28 155 58.54 Chaunsa Fajri 460 14.30 15.80 69.90 21 0.31 60 45.10 Baganpalli 265 10.60 9.90 79.40 23.20 0.49 35.40 28.59 Friday, December 12, 2014 14 Alphonso Neelum Chaunsa Fajri Friday, December 12, 2014 15 Anwar Ratol Langra Dusehri Baganpalli Friday, December 12, 2014 16 POST HARVEST CARE OF MANGO • 8-10% exported. • Around 35% is loosed. • Poor production, harvesting, handling and storage practices. • Produced in more than 100 countries. • India 40% , China 2nd with 11%, Thailand 3rd, Mexico 4th and Pakistan is at 5th number in production. Friday, December 12, 2014 17 Maturity Indices • When some ripe fruits fall from the tree (wrong perception, should be changed). • 120-140 days usually after fruit setting. • As per the environment of an area as sindhri mango harvest 20th to 25th may (early season areas of Sindh like Digri, Mirwah and Mirpurkhas), 28th May to 1st June (mid season areas like Sultanabad, Tando Allahyar, Hyderabad and Hala), 5th June onward (late season areas like Sarkand, Nawabshah and Khairpur). • Chaunsa is harvested after the Sindhri. Friday, December 12, 2014 18 Maturity Stages Immature Stage 1. Fruit shoulders are in line with stem end and the color is dark green. – Pulp color is almost white and TSS is less than 4. Mature Stage 2. Shoulders outgrow the stem-end and color is dark to light green. – Pulp color yellow and TSS is 5-5.5 . Perfect Maturity For Harvest Stage 3. Shoulders outgrow stem-end and color becomes light green to pale green. – Pulp color yellow to light orange and TSS is 6-6.5 . Almost Tree Ripen Stage 4. Internal pulp soft and orange in color. – TSS is 12-14. Friday, December 12, 2014 19 When, with what and how to Harvest • Stop irrigation before 7-12 days. • Collect ringed sharp blade netted poles, stands, plastic bins. • Harvest at cooler parts of day. • Stop harvesting If rain or high humidity up to 85%. • Harvest with sharp blade netted poles with 3-5 cm stem intact. • Harvest with hands near the ground ones. • Doping may cause bruising, skin damage or whole fruit may rupture apart. • Fallen fruits should be treated separately. • Harvested fruits should be kept in shade and tirred in crates to avoid sap interaction. • Wait for 2 hours to transport. • Wash the crates daily. Friday, December 12, 2014 20 Pack House • Transport harvested fruits as soon as possible. • Crates should be used. • Rood should be smooth. • Vehicle should be driven slowly and smoothly. • Top layer should be covered. • Crates will help in loading, unloading. Friday, December 12, 2014 21 Desapping Sap Burn Injury: . Poor appearance of fruit. Low price. Rotting starts from here. Microbial infestation area. Process: . Fruits harvested with 3-5 cm attached pedicles. Pedicles are cut at first node and hold fruit upside down. Desap for 1-2 min. in slaked lime solution (0.5%). Rinse for 1-2 min. in tap water to remove residues. Till today desapping is done manually. Friday, December 12, 2014 22 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. Vapor Heat Treatment (VHT) of mangoes at 46oC for10 min helps in reduction of incidence of anthracnose & stem end rot. Friday, December 12, 2014 23 Sorting and Grading • Sorting & Grading of mango fruit under general condition is done manually wherein the workers sit close to piled mango heap and sort damaged, diseased and rotten fruits by hand. Friday, December 12, 2014 24 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 . Friday, December 12, 2014 25 • There are some sophisticated technologies available for sorting and grading. • It is possible to mechanically sort and grade fruit on the basis of their color, size, degree of sweetness and firmness etc. • These are non destructive methods in which sensors are used to do so without any biasness. Friday, December 12, 2014 26 • Weight graders are also available wherein containers containing a particular range of weight invert into a specific section. Friday, December 12, 2014 27 • 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. Grading & Size Tolerance 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 Friday, December 12, 2014 28 Grade Designation & Quality of Mango Mangoes shall be fruits obtained from Varieties (cultivars) of plant Mangifera indica L. of Anacardiaceous family. Minimum Requirements i. 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. Friday, December(h) free 12, 2014of damage caused by pests.
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