Harvest indices:
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Mango peel colour turns dark green to light green
Tapka stage- some semi-ripe fruits fall from tree.
Flesh color turn white to pale yellow.
Days from flowering to maturity are considered.
Specific gravity is 1.0 to 1.02
Starch acidity ratio is 4 or more as per maturity
The shoulders are in the line with the stem-end and the colour of the fruit is olive green
The major harvesting seasons are:
Harvesting and Post harvest management:
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Mangoes should be harvested with pedicel. Injury to the fruits during harvesting brings down their quality and also makes them prone to fungal attack. Several types of harvesters (Vedi) have been developed. These devices are simple and
efficient in harvesting.
Yield in mango varies with the variety. However, on an average mango yields 8 tonnes/ha. Yield also varies with the region. The productivity of mango is higher in Andhra Pradesh and Bihar. With the adoption of high-density planting, its yields can easily be increased.
After harvesting, mangoes are graded according to their size. To maintain the quality, proper packaging is a must. In western region, bamboo baskets are used for packing. A basket contains 50–100 fruits. Straw is used for packing. Wooden boxes are also used in some place. However, now perforated cardboard are generally used. In these boxes either fruits are individually wrapped with tissue paper before packing or paper shavings are used for cushioning.
Minimizing the postharvest losses is one of the most important aspects. Usually green and mature mangoes are stored better than ripe ones harvested from trees.
Low temperature storage, controlled atmospheric storage, use of chemical treatment for delaying ripening, irradiation, heat treatment, packaging and shrink wrapping are methods to increase their shelf-life. The temperature of 5°–16°C for different varieties is ideal for storing. Mangoes are highly susceptible to low temperature injury. Loss of flavour and development of undesirable softening are major symptoms of chilling injury.
Under controlled atmospheric storage, retardation of respiratory activity, delaying of softening, colour development and senescence of fruits take place. Hence, this method has not been adopted in mango. The combination of waxing (3%) along with hot-water treatment results in good quality fruits with extended storage life. Individual wrapping of fruit imparts uniform colour and reduces shrinkage. Hydro-cooling at 12°–15°C and holding for 2 weeks at 15°C followed by storage for 1 week at ambient temperature gives good storage life to fruits.
