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Cat Hoa Loc Mango

Quality Guide





By R. J. Nissen
1
, Nguyen Duy Duc
2
, Dr Nguyen Minh Chau
3


1
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

(CARD) Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management”.

Contributing authors are:
DPI&F
R.J. Nissen SOFRI
P. Hofman Dr. Nguyen Minh Chau
S Ledger Ms. Le Thi Thu Hong
R Marques
R Holmes
Ms Nguyen Trinh Nhat Hang
SIAEP Mr. Do Minh Hien
Mr. Nguyen Duy Duc Ms. Tran Nguyen Lien Minh
Professor Luu Trong Hieu Ms Nguyen Thi Ngoc Truc
Professor Nguyen Tho Mr Doan Hun Tien
Mr Vu Cong Khanh Mr. Nguyen Thanh Tung


Mr Le Minh Hung Mr Pham Hoang Lam
Mr Ngo Van Binh Mr. Le Quoc Dien
Mrs Tran Thi Ngoc Diep
Mrs Nguyen Vu Hong Ha
MS San Tram Anh
Ms Tran Thi Kim Oanh


The Department of Primary Industries and Fisheries (DPI&F), the Southern Sub Institute of Agricultural Engineering and Post-harvest Technology (SIAEP) and
Southern Fruit Research Institute has taken every care in preparation of this publication, the DPI&F, SIAEP and SFORI, accepts no responsibility for decisions or
actions taken as a result of any data, information, statement or advice, expressed or implied contained in this report.

© The State of Queensland, Department of Primary Industries and Fisheries, 2008.

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 (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.

Once you are familiar with the identification of characteristics and quality defects, the quick guide can be used as a reference for quality assessment.






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By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page
4
Table of Contents

Acknowledgements 2 Shape of fruit beak 18 Internal fruit quality descriptions 43
Shape of fruit apex 19 Flesh colour 43
How to use this guide 3 Shape of fruit sinus 20
Quality assessment quick guide 46
Mango fruit structure 5 Fruit maturity and Cat Hoa Loc
variety characteristics
21 External quality attributes 47
Immature fruit characteristics 21 External quality defects 47
Mango ripening 6 Immature fruit apex 22 Internal quality attributes 51
Assessing mango fruit quality 7 Fruit shoulder, beak apes
and sinus
23 Internal quality defects 51
External quality 8 Appendix A 58
Internal Quality 8 Skin Colour 25 Problems with mango
ripening
58
Eating Quality 9 Appendix B 59

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

Remnant of floral inflorescence



Lenticel spot on skin









Stem end /Fruit base
end












Fruit apex end and

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.

Mango fruit spurt a highly caustic sap when the stem is first removed from the fruit
(spurt sap). This causes severe injury to the mango fruit skin (dark spots, blotches or
streaks on the fruit. Skin blemishes can also appear on mangoes during post-harvest
handling. This damage causes brown markings on the skin (light- to dark-brown
etching, staining, or spotting).

Diseases, (anthracnose, stem end rot, bacterial black spot), physiological disorders,
(jelly seed soft nose internal breakdown), treatment injuries, (cold, chilling, heat,
ethylene and fumigation) cause serious damage, severely reducing the saleability of
mango fruit.


Main changes in mango fruit during ripening
Time
CO
2
output
Heat output
O
2
Consumption

Respiration rate
Climacteric
(ripening fruit)
Eg. Mango
Non-climacteric
Eg. Orange
Eating ripe
Time

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

Either the percentage of the fruit affected by a disorder, or a rating (1-5), from
the scale right, are used to rate disorders. The rating scale used needs to be
appropriate for both the disorder being measured and the expertise of the
assessor (Lawless and Heymann, 1998). Commercial personnel may find a
five-point scale (1 to 5) easier and faster to use. Scientific personnel may
want to assess in more details by using smaller graduations or a percentage
scale. From page 45 onwards in this book, rating scales are provided for
both commercial and research personnel to use when rating various mango
fruit characteristics. Some of these characteristics may be used by
researchers to describe different mango variety characteristics or can be
used by commercial personnel working in a supply chains to describe quality
characteristics important to their customers.
Rating % of surface area or volume
affected
1 0%
1.5 5% (3cm
2
) 200 dong coin
2 10% (5cm
2
) 5 000 dong coin
2.5 15%
3 25%
3.5 33%
4 50%
4.5 75%
5 100%

Area = 25% of total

surface area
Area = 10% of total
surface area
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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
2


200 Dong

coin is
approximately
3 cm
2


Internal quality

Internal quality is assessed by cutting the mango longitudinally (length
wise, to remove a cheek), as demonstrated in the photograph (right).
Select one half (cheek) of the mango and assess the characteristics and
quality defect levels illustrated in the internal quality description section
(and summarised in the quality assessment quick guide at the back of this
booklet).


Note:- always start with the basic characteristics and then assess the level
of any defect present. For Flesh colour, use the flesh colour chart, page
44 to 46 in this booklet. For assessing flesh appearance, cut one half of
the mango longitudinally to check for cavities and dry segments and
sections around the seed, shoulder and neck of the fruit.

Assess internal quality by cutting a mango longitudinally near the seed

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Eating quality

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

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Texture and flavour

Assess texture and flavour by taking a sample from
a similar position in another quarter of the fruit
To assess taste, cut another wedge section from a
similar position in another quarter of the fruit.
Assess for texture and flavour using the quality
levels.


Texture
1. Crisp
2. Slightly Crisp
3. Floury/slightly mealy
4. Soft/ or Mealy

5. Soft/ or Mushy



Flavour
1. Like very much
2. Like moderately
3. Like slightly
4. Dislike slightly

5. Dislike moderately
6. Dislike very much
7. Do not like at all





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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.

Natural shape for the mango variety Cat Hoa Loc is oblong.

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External descriptions

Fruit Shape of popular varieties in Southern Vietnam






Cat Hoa Loc Mango Variety Cat Chu Mango Variety Buoi / Ghep Mango Variety


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External quality descriptions for harvest maturity
Cat Hoa Loc fruit development - immature to mature fruit




Immature fruit
Note: fruit shoulder fully developed

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.

Depth of stalk cavity is either absent or shallow, if stalk cavity medium deep or very deep fruit are not Cat Hoa Loc variety.

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External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit base Stalk end and neck of fruit





Absent Slightly Prominent Prominent



Very Prominent

Cat Hoa Loc mango fruit stalk insertion is vertical.

Fruit neck prominence is absent, or slightly prominent, prominent and very prominent, necked fruit are not Cat Hoa Loc variety.

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External descriptions for fruit maturity of Cat Hoa Loc

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


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




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

Cat Hoa Loc mango fruit ventral shoulder is ending in a long curve.

Fruit that have shoulders that are slopping abruptly or raising and then rounded are not Cat Hoa Loc variety.

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





Perceptible Pointed Prominent

Cat Hoa Loc Mango Fruit are not Cat Hoa Loc Variety Fruit are not Cat Hoa Loc Variety





Mammiform

Fruit are not Cat Hoa Loc Variety
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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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External descriptions for fruit maturity of Cat Hoa Loc
Shape of fruit sinus






Absent Shallow Deep

Cat Hoa Loc Mango apex is Absent

Mature fruit of the Cat Hoa Loc variety may
have a slightly shallow sinus shape
Fruit are not Cat Hoa Loc Variety




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External quality descriptions for fruit maturity & variety characteristics
Cat Hoa Loc immature fruit characteristics





Immature fruit:- Immature fruit:- Immature fruit:
a) shoulder sloping abruptly b) fruit beak perceptible and highly acute c) fruit sinus shape shallow

Immature fruit shoulder ends in a long curve, immature fruit beak is perceptible
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External quality descriptions for fruit maturity & variety characteristics
Immature fruit apex

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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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

and rounder in shape
b) fruit beak is shallow and not as deep as
immature fruit
c) fruit sinus shallow, not as deep as when
fruit are immature
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External quality descriptions
Skin colour
Cat Hoa Loc





Immature fruit (Green ) Immature fruit (Light Green) Mature fruit (Pale green)

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.
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External quality descriptions
Skin Colour

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.