Mango quality inspection app with AI quality management:

Mango Quality inspections during production

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Mangoes are tropical/sub tropical fruit with a highly significant economic importance. Preferable quality attributes include freedom from external damages such as bruises, latex or sap injury and decay, uniform weight, colour, aroma, firmness (with little give away, not soft), shape and size. The fruit is rich in antioxidants and recommended to be included in the daily diet due to its health benefits such as reduced risk of cardiac disease, anti cancer, and anti viral activities. Maintenance of mango fruit quality during the supply chain depends on many aspects including adequate orchard management practices, harvesting practices, packing operation, postharvest treatments, temperature management, transportation and storage conditions, and ripening at destination. Postharvest losses are high during the supply chain due to harvesting fruit at improper maturity, mechanical damage during the whole chain, sap burn, spongy tissue, lenticels discolouration.

Daily Mango packhouse hygiene checklist

This program provides retailers with a marketing advantage to sell mangos by offering the U.S. consumer a quality fruit that is ripe and ready to eat. Extensive consumer research demonstrates that ripe fruit has a higher acceptance with consumers, leading to higher mango sales.

The program has enlisted a ripening expert to design, implement and evaluate a ripening program for mangos. The ripening expert travels to select importers, retailers, wholesalers, and fresh-cut processors to determine their ripening capabilities and assess all the technical factors that can affect the success of the program. The ripening expert also audits mango in-store displays and storage rooms to provide helpful insights and suggestions to improve ripening. Audits includes: display temperatures, mango quality (internal and external), size of the displays, items stored with mangos, hazards that could affect mango quality, backroom temperatures, rotation system, staff knowledge, and more.

Mango Quality control & management

Mangos are harvested when mature, but not ripe.
A mature mango will ripen normally with increasing soluble solids content (degrees Brix) and decreasing firmness (lbs. force) to become ready to eat.
At receiving you can expect the mangos to be mature, but not necessarily ripe.
Maturity can be judged by a combination of factors, including internal color, firmness, degrees Brix and fruit shape.
Red skin is not an indicator of maturity, quality or ripeness and should not be used to evaluate mangos at receiving.
It is very typical to find mangos of differing maturity and ripeness in the same load and in the same box.

Mango Supplier quality inspection & management

Internal flesh color, which develops near the seed and will progress outward as shown in these photos, is generally the best indicator of maturity and ripeness. Firmness and degrees Brix ranges are provided as an additional reference.
To measure firmness with a fruit penetrometer, use a 5/16” (8 mm) tip and test the mango flesh with the skin removed
To measure degrees Brix with a refractometer, collect the flesh from an entire mango cheek or a plug taken down to the seed and juice the entire flesh sample
Full shoulders at the stem end may be an indicator that the mango was harvested mature and will ripen normally