Introduction Pakistan is an agricultural country and production of fruits Sindhri Mango • Leading variety of Sindh. • Ovalish long shape. • Skin color yellow when ripe. • Pulp color yellowish cadium. • Texture fine and firm fibreless. • Stone medium sized. • Flavor pleasantly aromatic and taste sweet. 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% Chaunsa Mango

• Flesh firm, fibreless with pleasant flavor and sweet taste. • Juice moderately abundant. • Fruit quality good. • Ripening season in August. 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% Type Fruit Wt. Peel Stone Pulp TSS Acidity Vit. C Sugar / (g) (%age) (%age) (%age) (%age) (%age) (mg/100g Acid ) Ratio

Alphons 192.7 13.80 14.50 71.70 20.40 0.39 103.60 38.99 o Neelam 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 Chauns a Fajri 460 14.30 15.80 69.90 21 0.31 60 45.10 Baganp 265 10.60 9.90 79.40 23.20 0.49 35.40 28.59 alli Alphonso Neelam Chaunsa Fajri Anwar Ratol Langra Dusehri Baganpalli POST HARVEST CARE OF MANGO

• 8-10% exported

• Around 35% is loosed

• Poor production, harvesting, handling and storage techniques

• Produced in 90 countries

• India 40% , China 2nd with 11%, Thailand 3rd, Mexico 4th and Pakistan at 5th producer 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 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 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 upto 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 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 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 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 HeatTreatment (VHT) of mangoes at 46oC for10 min helps in reduction of incidence of anthracnose & stem end rot. 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. 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 . • 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. • Weight graders are also available wherein containers containing a particular range of weight invert into a specific section (Plate 2) • 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 (AGMARK)

Size Code Weight Maximum Permissible Max. permissible difference (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 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; (h)free of damage caused by pests; i. sufficiently developed and display satisfactory ripeness; ii. (ii) When a peduncle is present, it shall not be no longer than 1.0 cm. iii. (iii) 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. Grade Grade Requirements Grade tolerances designation

1 2 3 Extra class Mangoes must be of superior 5% by number or weight quality. They must be of mangoes not satisfying characteristic of the variety. They the requirements for the must be free of defects, with the grade, but meeting those exception of very slight superficial of Class I or exceptionally, defects, provided these do not coming within the affect the general appearances of tolerances of that grade. the produce, the quality, the keeping quality and presentation in the package. Grade Grade Requirements Grade tolerances designation 1 2 3 Class I Mangoes must be of good quality. They must be 10% by number or weight of characteristic of the variety. Mangoes may have mangoes not satisfying the following slight defects, provided these do not affect requirements for the grade, the general appearance of the produce, the quality, but meeting those of Class II the keeping quality and presentation in the grade or, exceptionally package. coming within the tolerances - slight defects in shape; of that grade. - 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 Grade Grade Requirements Grade tolerances designation

1 2 3 Class II This grade includes mangoes which do not 10% by number or qualify for inclusion in the higher grades, but weight of mangoes satisfy the minimum requirements. not satisfying the Mangoes may have following defects, requirements of the provided they retain their essential grade, but meeting characteristics as regards the quality, the minimum keeping quality and presentation. requirements. - 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 Quarantine Risks

Fruit Flies • Clean cultivation plus pheromone traps & baits well advance in time end of April to early May. False Oleander Scales • Proper sanitation and proper chemical spray (Buprofezin) program in August, September. Thrips • Causing skin abrasions (spoinsad (tracer) need to be applied) Packing

• Cartons are usually 4 kg weight