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CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management How to use this guide The mango qual

Cat Hoa Loc Mango Quality Guide

By R J Nissen’, Nguyen Duy Duc?, Dr Nguyen Minh Chau3

‘Department of Primary Industries and Fisheries, Queensland, Australia & 2Southern Sub Institute

of Agricultural Engineering and Post-harvest Technology, & 2Southern 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” Contributing authors are:

Mr Nguyen Duy Duc

Professor Luu Trong Hieu

Professor Nguyen Tho

Mr Vu Cong Khanh

Mr Le Minh Hung

Mr Ngo Van Binh

Mrs Tran Thi Ngoc Diep

Mrs Nguyen Vu Hong Ha

MS San Tram Anh

Ms Tran Thi Kim Oanh

SOFRI

Dr Nguyen Minh Chau

Ms Le Thi Thu Hong

Queensland Government ¿4 ` ae Australian Government

Mr Do Minh Hien sega ere of Primary industries and Fisheries ° ng ha Xe AusAID

Ms Tran Nguyen Lien Minh

Ms Nguyen Thi Ngoc Truc

Mr Doan Hun Tien

Mr Nguyen Thanh Tung

Mr Pham Hoang Lam

Mr Le Quoc Dien

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 copyright @dpi.qld.gov.au (Ph: +61 7 3404 6999)

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 2

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

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

Shape of fruit apex 19 Flesh colour 43 How to use this guide 3 Shape of fruit sinus 20

Quality assessment quick guide 46

variety characteristics

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 23 Internal quality defects 51

and sinus

Internal Quality 8 skin Colour 25 Problems with mango 58

ripening

Sweetness 9 Fruit size and weight grades 26 Food safety with mangoes 59 Texture and Flavour 10 Extra class 26

Class 1 28

Fruit Shape 11 Class 3 32

Fruit shape of popular varieties in 12

Shape of fruit shoulder 17 Disease damage 41

By H J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 4

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

Stem end /Fruit base

Lenticel spot on skin

Fruit apex end and beak

Climacteric (ripening fruit)

Eg Mango

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

Respiration rate

t

COz output Heat output

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

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

obtained

Rating scale

Rating % of surface area or volume Either the percentage of the fruit affected by a disorder, or a rating (1-5), from affected

the scale right, are used to rate disorders The rating scale used needs to be 1 0%

appropriate for both the disorder being measured and the expertise of the 1.5 5% (38cm?) 200 dong coin

assessor (Lawless and Heymann, 1998) Commercial personnel may find a 2 10% (5cm?) 5 000 dong coin

five-point scale (1 to 5) easier and faster to use Scientific personnel may 2.5 15%

want to assess in more details by using smaller graduations or a percentage 3 25%

scale From page 45 onwards in this book, rating scales are provided for 3.5 33%

both commercial and research personnel to use when rating various mango 4 50%

fruit characteristics Some of these characteristics may be used by 4.5 75%

researchers to describe different mango variety characteristics or can be 5 100%

used by commercial personnel working in a supply chains to describe quality

characteristics important to their customers

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

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

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

Eating quality

Sweetness is measured using a refractometer The refractometer measures the Brix level, which ae show ịn the photographs below Squeeze the sample

is equivalent to the percentage of sugar in the juice and allow the juice to run onto the prism of the

refractometer The brix level is determined by reading the

21 -24(Acceptable)

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°C

Cut one half of the mango in half again Squeeze the juice from the sample onto the prism of the

refractometer

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

Dislike very much

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

Fruit Shape of popular varieties in Southern Vietnam

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

Cat Hoa Loc fruit development - immature to mature fruit

Fruit fully developed

are fully developed

Fruit are immature and not ready for Fruit are immature and not ready for Fruit are mature and can be harvested

Shape of fruit base & stalk end cavity

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

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 14

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

Shape of fruit base Stalk end and neck of fruit

>

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

Shape of Cat Hoa Loc fruit base, stem end and neck

aA 1 ee

Stem end cavity:- absent Stem end cavity:- absent Stem end cavity:- shallow

Immature fruit: stalk end and fruit neck is Mature fruit stalk: end and fruit neck is Mature fruit: stalk end and fruit neck is

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 16

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

Shape of fruit shoulder

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

Shape of fruit beak

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

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

Shape of fruit apex

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

Shape of fruit sinus

Mature fruit of the Cat Hoa Loc variety may

Cat Hoa Loc Mango apex is Absent have a slightly shallow sinus shape Fruit are not Cat Hoa Loc Variety

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

Cat Hoa Loc immature fruit characteristics

Immature fruit shoulder ends in a long curve, immature fruit beak is perceptible

Immature fruit apex

Immature fruit:- Immature fruit:- Immature fruit:-

middle of the fruit apex

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 22

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

Fruit shoulder, beak, apex and sinus of Cat Hoa Loc mango

Cat Hoa Loc

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

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 24

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

Cat Hoa Loc

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

Fruit size / weight Extra Class Cat Hoa Loc Mango

Extra Class Descriptors

Fruit > 450 grams and above in weight

No blemishes or rub marks on fruit

No disease or pest damage

No Misshapen fruit

Fruit must be typical of the characteristics of the variety Cat Hoa Loc

(See next page)

“Extra” Class Cat Hoa Loc Mango (CODEX Standard 184)

Mangoes in this class 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 appearance of the produce, the quality, the keeping quality and presentation in the package

By R J Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et al 2008 Page 26

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

Extra Class Cat Hoa Loc Mango

Fruit size / weight Class 1 Cat Hoa Loc Mango

Class 1 Sub-class A Class 1 Sub-class B Class 1 Sub-class C

accepted

Class | Cat Hoa Loc Mango (CODEX Standard 184)

Mangoes in this class must be of good quality They must be characteristic of the variety The following slight defects, however, may be allowed, 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 3, 4, 5 cm? for size groups A, B, C respectively

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

Class 1 Sub-class A Class 1 Sub-class B Class 1 Sub-class C

>250 to 359 (grams) >360 to 490 (grams) >500 to 650 (grams)