1. MATURITY AND HARVESTING OF
MANGO
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2. Mango is known as the king fruit of India.
Introduction
Mango is known as the king fruit of India.
About 1600 varieties are registered in the world, of which about 1200 exist in India alone.
About 2 dozen varieties are grown commercially in different parts of India.
Dashehari, Langra and Chausa are important varieties of North, Alphonso, Kesar, Rajapuri of West, Baneshan/Bagganpalli, Neelum, Totapuri of South and Zardalu, Langra, Malbhog of East India.
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3. Introduction
Alphonso is exported from India because it has attractive red colour, flavour and pulp is free from fibres, however it suffers badly from Spongy Tissue disorder.
These varieties mature in different seasons/times depending upon the area or locality.
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4. Mango is harvested at different maturities as per intended use.
Mango Uses
Mango is harvested at different maturities as per intended use.
It is mainly used for making pickle and Aamchoor or eaten as fresh fruit.
Several value added products like Aam Papad, squash, juice etc.
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5. Maturity
Maturity of fruits and vegetables is an indication of the development of the crop as a marketable product.
Selection of right stage of maturity for harvest is an important aspect, which has considerable influence on storage life and quality and final acceptance by the consumer.
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6. General Consideration for Maturity & Harvesting
Mangoes should be harvested at right stage of maturity.
In general, picking of immature fruits results in poor quality, lacking in flavour and taste, which shrivel during storage.
Over mature fruits develop soft scald and internal breakdown with poor shelf life.
Thus, harvesting of fruits at right maturity is essential to improve fruit quality and minimize post-harvest losses.
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7. Mango and Harvesting for Pickles
For pickling, varieties having high fibre content ( Ram Kela) are preferred.
Mangoes for pickle making should be harvested when stone has just developed.
For Aamchoor making, half grown mangoes should be harvested.
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8. Different Maturity Indices for Harvesting Mangoes
Fullness in size
Change in peel colour
Natural falling down of some ripe fruits from the tree (tapka)
Specific gravity of most of the fruits reaching between 1.01 and 1.02, and
Number of days taken by the fruit to mature.
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9. Colour and Size of Different Mango Varieties at Maturity
Pusa Arunima
Pusa Surya
Kesar
Dashehari
Amrapali
Langra
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10. Fullness in Size: A Maturity Index
Fullness in size means when fruits attain its full size, which mainly depends upon the variety as different varieties have different shapes and sizes.
By virtue of experience, one easily understands the size and shape of a variety and hence its harvesting
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11. Changes in Peel Colour: A Maturity Index
Usually the colour of fruit peel changes from green to light yellow, apricot yellow. In some varieties, attractive red colour appears on shoulders ( Alphonso, Kesar, Pusa Arunima, Arka Puneet, Ambika)
Sometimes, a variety may develop different colours in different localities. For instance, Dashehari in Malihabad region develops attractive yellow colour whereas, it remains green in Saharanpur region.
Thus, harvesting has to be done as per size or colour, it attains in a particular locality.
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12. Natural falling of Fruits: A Vital Maturity Index
Natural falling of ripening fruits from the tree is called as tapka.
When some fruits start falling down of a tree, it gives clear cut indication that mangoes are mature and must be harvested.
This method is commonly used by the villagers for harvesting mangoes in India.
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13. Specific Gravity: A Scientific Maturity Index
This is scientific maturity index for harvesting mangoes.
If the specific gravity of most of the fruits reaches between 1.01 and 1.02, it indicates that fruits are ready for harvesting.
For this, some fruits are randomly harvested from the tree and put in a bucket full of water.
Floaters are considered as immature and sinkers as mature (specific gravity > 1.02).
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14. Number of Days from Flowering: A Maturity Index
It depends on the variety and climatic conditions.
Usually, mangoes mature in about days
Early varieties ( Bombay Green) mature in about days and late varieties mature in about days (Amrapali, Pusa Arunima)
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15. Harvesting The objective of harvesting is to:
Pick the fruits at the proper stage of maturity,
with a minimum damage,
as rapidly as possible and at a minimum cost
best achieved by hand harvesting in most fruits and vegetables
Harvesting can be done by hand and
by mechanical means which have
their merit and demerit.
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16. Harvesting Methods and Tools
Harvesting of mangoes should preferably be done by tools.
Several types of mango harvesting tools have been developed by the research institutions like I.A.R.I, New Delhi, CISH, Lucknow, MPKV, Dapoli
After harvesting, desapping should be done by keeping the fruits upside down.
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17. Harvesting should be done with a suitable harvesting tool.
Let Us Sum Up
Mangoes should be harvested at appropriate maturity by judging colour or specific gravity.
Harvesting should be done with a suitable harvesting tool.
After harvesting, fruits should be kept at dry and cool place.
Immediately, fruits should be de-sapped.
Grading should be done as per colour and size.
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