HS 1185 October 2020 This document was developed using information compiled during the National Mango Board- sponsored 2007–09 research project, Monitoring and Evaluation of the Mango Supply Chain to Improve Mango Quality, and utilizing the experience and expertise of the following project participants: Editor: Dr. Jeffrey K. Brecht, University of Florida Contributors: Dr. Steven A. Sargent, University of Florida Dr. Adel A. Kader, University of California, Davis Dr. Elizabeth J. Mitcham, University of California, Davis Dr. Fernando Maul, Universidad Del Valle, Guatemala Dr. Patrick E. Brecht, PEB Commodities, LLC, Petaluma, Calif. Dr. Octavio Menocal, University of Florida Additional Project Participants: Dr. Mary Lu Arpaia, Kearney Agricultural Center, University of California, Riverside Dr. Elhadi M. Yahia, Autonomous University of Queretaro, Queretaro, Mexico Dr. Maria A. C. de Lima, Embrapa Tropical Semi-Arid, Petrolina, Brazil Dr. Malkeet Padda, University of California, Davis Disclaimer: The National Mango Board (NMB), an instrumentality of the U.S. Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information. However, NMB makes no warranties, expressed or implied, regarding errors or omissions and assumes no legal liability or responsibility for loss or damage resulting from the use of information contained in this document. Copyright ©2014 National Mango Board. All rights reserved. No part of this document may be reproduced without written consent from the National Mango Board. Revised October 2020 by Dr. Jeffrey K. Brecht, University of Florida. P E B Commodities, Inc. TABLE OF CONTENTS Background and Purpose ..............................................................................................................................................................................................................5 Harvest and Postharvest Process Map for Fresh Mangos ...........................................................................................................................6 Harvest ..............................................................................................................................................................................................................................................................8 Transport to Packinghouses ...................................................................................................................................................................................................10 Fruit Staging at Packinghouses Prior to Packing..............................................................................................................................................10 Initial Fruit Inspection .................................................................................................................................................................................................................11 General Packinghouse Practices .........................................................................................................................................................................................12 Fruit Washing and Sizing Before Hot Water Treatment ...........................................................................................................................14 Hot Water Treatment Recommendations ................................................................................................................................................................15 Post-Hot-Water Treatment Cooling................................................................................................................................................................................15 Packingline Practices ......................................................................................................................................................................................................................17 Package Design and Labeling Criteria and Recommendations .........................................................................................................19 Palletization and Staging for Cooling/Storage/Shipping .........................................................................................................................20 Cooling Prior to Shipping ..........................................................................................................................................................................................................21 Storage Rooms .......................................................................................................................................................................................................................................22 Holding Sample Lots of Fruit for Quality Control .........................................................................................................................................23 Shipping ........................................................................................................................................................................................................................................................23 Unloading at Importer/Distribution Center (DC); Holding on Dock at Importer/DC ...........................................27 Inspection at Importer/DC ......................................................................................................................................................................................................27 Sorting Fruit at Importer/DC ................................................................................................................................................................................................28 Storage at Importer/DC ..............................................................................................................................................................................................................28 Mango Ripening...................................................................................................................................................................................................................................29 Staging for Loading at Importer/DC .............................................................................................................................................................................30 Transport to Retail Stores .........................................................................................................................................................................................................30 Unloading at Stores/Holding on Docks at Stores .............................................................................................................................................31 Storage in Walk-In Coolers at Stores..............................................................................................................................................................................31 Stocking and Display Preparation and Rotation ...............................................................................................................................................32 Recordkeeping........................................................................................................................................................................................................................................33 APPENDIX: Quality Control Procedures .................................................................................................................................................................35 Determining Mango Fruit Maturity .....................................................................................................................................................................35 Water Sanitation Practices .............................................................................................................................................................................................40 Temperature Management Practices ..................................................................................................................................................................44 Measuring Relative Humidity, Air Velocity, and Pressure Drops in Storage Rooms, Trailers, or Containers ................................................................................................................................................................................................................................46 Trailer and Container Inspection and Loading Practices .............................................................................................................48 Refrigerated Container/Trailer Loading Diagram.................................................................................................................................50 Evaluating Mango Ripening Facilities and Practices ..........................................................................................................................51 Mango Maturity, Disorder, and Disease Identification ....................................................................................................................51 Causes and Symptoms of the Major Defects ................................................................................................................................................52