Cleaning, sorting, and grading of mangoes is important for quality and market price. Key steps include harvesting mature but unripe fruits, desapping to remove latex, cleaning to remove dirt and dust, and sorting and grading by size, weight, color, and defects. Grading standards like AGMARK specify four weight grades between 100-800g and quality requirements for grades like extra class with very minor defects and class II allowing for more defects but meeting minimum standards. Careful postharvest handling is crucial for this highly perishable crop.

1. Cleaning sorting and grading of
Mango

2. Cleaning sorting and grading of Mango
• 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
Introduction

3. Cleaning sorting and grading of Mango
Steps for Postharvest Management of Mango fruit
Harvesting Sorting
GradingRipeningPackaging
Storage
Transportation &
Marketing Consumer
Pre-cooling

4. Cleaning sorting and grading of Mango
• 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
What care should be taken while harvesting & thereafter?

5. Cleaning sorting and grading 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.
• Care should be taken that the latex drop does not fall on the fruit.
Desapping of mango

6. Cleaning sorting and grading of Mango
Desapping of mango
Source: http://highhopesgardens.com/blog/2008/02/28/
Source:httpwww.itfnet.orggfruitSlidesISCTE
%202008CONSUMER%20TRENDS%20AND%20QUALITY
%20STANDARDS%20OF%20MANGO%20EXPORT%20FROM
%20INDIA.pdf
http://media.agriculturesource.com/product/img
age/Agriculture/2010080805/f70e14677010cbeaf0b
0ec11e0ffa214.jpg

7. 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 (50-54o
C)containing
fungicide (benomyl) for the control of fungal diseases.
Source: http://pdf.usaid.gov/pdf_docs/PNADS461.pdf
The treatment is not appropriate
for small-scale operations.
Vapour Heat Treatment (VHT)
of mangoes at 46o
C for 10 min
helps in reduction of incidence of
anthracnose & stem end rot.

8. Cleaning sorting and grading of Mango
Sorting and Grading
Source:
http://www.thehindu.com/multimedia/dynamic/00101/05VZVIJR
EG1MANGO_101929f.jpg
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.

9. 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/2008/02/28/

10. 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

11. 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)
Source: http://highhopesgardens.com/blog/2008/02/28/
Click the link below to see the mechanical cleaning, sorting & grading of Mango fruit
http://www.youtube.com/watch?v=s9nPJxv5Tf0
http://www.youtube.com/watch?v=rgsmYbmmpxo

12. 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.
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

13. 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
(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;

14. Cleaning sorting and grading of Mango
Grade Designation & Quality of Mango (AGMARK)
Minimum Requirements
(ii) When a peduncle is present, it shall not be no longer than 1.0 cm.
(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.

15. 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.

16. 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.

17. 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.

18. 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
(50-54o
C)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)