Cat Hoa Loc Mango

Quality Guide By R. J. Nissen
1
, Nguyen Duy Duc
2
, Dr Nguyen Minh Chau
31
Department of Primary Industries and Fisheries, Queensland, Australia &
2
Southern Sub Institute
of Agricultural Engineering and Post-harvest Technology, &
3
Southern Fruit Research Institute,
Vietnam
CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management
By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
2
Acknowledgements

The authors wish to acknowledge that funding to produce this quality guide was provided by the AusAID Collaboration of Agricultural and Rural Development

Copyright protects this work. Except as permitted by the Copyright Act 1968 (Cth), reproduction by any means (photocopying, electronic, mechanical, recording
or otherwise), making available online, electronic transmission or other publication of this work is prohibited without the prior written permission of The
Department of Primary Industries and Fisheries, Queensland. Inquiries should be addressed to [email protected] (Ph: +61 7 3404 6999).
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By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
3
How to use this guide

The mango quality guide is a tool to improve communication about mango quality between, extension agents, researchers and members of the whole supply
chain (from nurserymen, farmers, collectors, wholesalers, traders, export agents, retailers and consumers). It provides a common product language to describe
and assess mango quality.

This guide can be used by all members of the supply chain to:
• develop product specifications
• train staff in quality standards
• check the quality of consignments
• report on quality problems occurring in the supply chain
• evaluate new varieties of mango The assessing mango quality section provides methods for sampling and assessing mango quality. It provides advice on how to sample mango and how to
assess external, internal and eating quality.

The external quality descriptions and internal quality descriptions sections provide colour photographs, along with descriptions, to illustrate mango characteristics
and quality defects.

Mango characteristics include features such as shape, size, colour, lenticel spotting

At the back of this booklet there is a quality assessment quick guide that provides a summary of the external and internal characteristics and quality defects, as
well as assessment levels for eating quality.

Sweetness 9 Fruit size and weight grades 26 Food safety with mangoes 59
Texture and Flavour 10 Extra class 26
Class 1 28
External quality descriptions 11 Class 2 30
Fruit Shape 11 Class 3 32
Fruit shape of popular varieties in
Southern Vietnam
12
External quality descriptions for harvest
maturity
13 External fruit quality defects 33
Fruit development – immature
to mature
13 Misshapen fruit 33
Shape of fruit base & stem end
cavity
14 Blemishes and rub damage 34
Shape of fruit base, stalk end
and neck of fruit
15 Insect damage 40
Shape of fruit shoulder 17 Disease damage 41
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Mango fruit:- mango structure Description

Stem

Shoulder of fruit

beak
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Mango ripening

Respiratory patterns of fruit during ripening
As mango fruit mature (from unripe to ripen), both chemical and sensory fruit qualities
change. These changes are effect fruit texture, colour and flavour.

Skin colour changes, from dark green to yellow and the flesh changes colour from
white to yellow and softens. During this ripening process fruit will respire, using
oxygen and producing carbon dioxide and heat. Ethylene, a natural plant hormone is
also produced and increases in concentration during the ripening process. Mango
fruit will also continue to loose water after harvest, reducing the salable weight, and
affecting the appearance, texture and fruit quality. Therefore, temperature control is
the most critical management control practice that minimise loss in mango fruit
quality. Note:- Ethylene can have either a positive or negative effect on fruit quality.

Any form of mechanical damage will cause loss of appearance, increase water loss,
respiration and ethylene production and allow entry of disease organisms. Fruit
damage, such as bruising, abrasion injury (rubbing), cracking and splitting
significantly reduces fruit quality. Fruit injury can be either external or internal and
occur during harvesting, sorting and grading, packing, handling, transporting and
marketing.


Relative change

Firmness
Skin colour
Sugars
Acidity

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Assessing mango quality
Sampling mango To assess the quality of mango in a shipment of fruit sent to the markets,
packed in bins (wire or bamboo baskets), sample a minimum of twelve
mango fruit at random. If the quality is highly variable, sample more mango
fruit to obtain a representative sample. Select the mango fruit from different
positions in the bin (top, middle and bottom) and from different bins. For
example, from a 65 kg bin of mango fruit, select at least four mango fruit per
bin from three bins in the shipment, resulting in twelve fruit in total to for
assessment.

For mango fruit packed in cartons, select at random one fruit from a six
carton stack and repeat for each six carton stack until twelve fruit have been
obtained. Rating scale

surface area
Area = 10% of total
surface area
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By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
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External quality The external appearance is assessed using the characteristics and quality
defect level illustrated in the External Quality Description section and
summarised in the Quality Assessment Quick Guide at the back of this
booklet.

Start with the basic characteristics and then assess the level of any
defects present.

The diagrams (right) indicate area representations to help you evaluate
the extent of the quality defects.

Note: Total surface area refers to the entire surface of the mango fruit.
5 000 Dong
coin is
approximately
5 cm
2200 Dong

Sweetness
To assess sweetness, take a sample of flesh from the
point halfway between the mesocarp and axis of the fruit
as show in the photographs below. Squeeze the sample
and allow the juice to run onto the prism of the
refractometer. The brix level is determined by reading the
level on the scale through the eyepiece of the
refractometer.

Sweetness is measured using a refractometer. The refractometer measures the Brix level, which
is equivalent to the percentage of sugar in the juice.

Brix:
Greater than > 24
(Highly Acceptable)
21 -24(Acceptable)
Less than < 20
(Un acceptable)
It is important that a temperature-compensating
refractometer is used. The brix level varies with
temperature-the higher the temperature, the lower the brix
level. If the mango fruit and refractometer are of the same
temperature, the refractometer adjusts the reading to be
equivalent to a reading at 20
0
C. Cut one half of the mango in half again Squeeze the juice from the sample onto the prism of the
refractometer

5. Dislike moderately
6. Dislike very much
7. Do not like at all CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management
By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
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External descriptions

Fruit Shape Oblong Elliptic Roundish
Ovoid Obovoid A typical Cat Hoa Loc mango fruit is oblong in shape but fruit that are fully mature can be roundish, elliptic or obovid due to pollination or
insect damage.


Fruit partially developed
Note: Fruit shoulder nearly fully developed
Fruit fully developed
Note: Fruit shoulders have filled out and
are fully developed
Fruit are immature and not ready for
harvesting
Fruit are immature and not ready for
harvesting
Fruit are mature and can be harvested

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External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit base & stalk end cavity Absent Shallow Medium

Deep Very deep

Cat Hoa Loc mango fruit stalk insertion is vertical.

Shape of Cat Hoa Loc fruit base, stem end and neck
Stem end cavity:- absent Stem end cavity:- absent Stem end cavity:- shallow

Immature fruit: stalk end and fruit neck is
slightly prominent
Mature fruit stalk: end and fruit neck is
absent
Mature fruit: stalk end and fruit neck is
absent CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management
By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
17

External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit shoulder

Slopping, abrruptly Ending in a long curve Raised and then rounded

External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit apex Acute Obtuse Rounded

Cat Hoa Loc Mango apex is Acute Fruit are not Cat Hoa Loc Variety Fruit are not Cat Hoa Loc Variety

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By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
20

External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit sinus
Absent Shallow Deep

Cat Hoa Loc Mango apex is Absent
Immature fruit:- Immature fruit:- Immature fruit:-

Fruit apex has not filled out Fruit apex sunken Note the small raised lump in the
middle of the fruit apex
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By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
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External quality descriptions for fruit maturity & variety characteristics
Fruit shoulder, beak, apex and sinus of Cat Hoa Loc mango

Mature fruit shoulders are rounder and filled
out
Mature fruit apex has filled out and lenticels
separated and skin is smooth
Mature fruit sinus is absent of slightly
shallow

a) shoulders have filled out and fruit is full

Cat Hoa Loc

Mature fruit (Yellow Green) Ripe fruit (Light Yellow) Ripe fruit (Yellow)

Skin colour will change from light green to yellow-green. Lenticels on fruit will become highly visible. Use descriptors for shape as
maturity indicator.

Note:- Skin colour is not a good indicator of fruit maturity as different environments will cause skin colour to change. Fruit growing under higher light conditions
will be lighter green in colour compared to fruit growing under low light conditions.