Grading and Standardization of mango

Grading and Standardization of mango
There is no internationally recognized grading system for mangoes. However, there are numerous advantages to be derived for a grading system.

The purchaser is assisted since it is possible to buy more precisely what is desired; to buy by description rather than having to inspect every fruit and to be assured of consistency in quality at every purchase.

The seller is also assisted by a grading system since it is possible to sell products closer to what consumers desire and to establish price differentials with higher grades fetching a higher price than lower grades.

The establishment of a grading system for mangoes is complicated by the existence of numerous varieties of mangoes, each of which have their own characteristic size, shape, color, texture and flavor.

Grade A shall consist of fruits that are:-
At a mature green stage of development (immature/ripening fruit would not be acceptable).
Free from deformities
Free from insect and pest damage
Free from mechanical damage
Free from anthracnose spots
Free from dark latex stains
Trimmed of their pedicels
Not less than weights quoted below for specified varieties:
Tommy Atkins – 642 g
Haden – 465 g
Julie – 300 g
Starch – 175 g

Grade B shall consist of fruits that :-
Free from deformities
Free from insect and pest damage
Free from anthracnose spots
Do not have greater than 10% of their surface area affected with anthracnose spots
Do not have more than 1% of their surface area contaminated with dark latex stains
Are not less than weight quoted below for specified varieties:
Tommy Atkins – 500 g
Haden – 350 g
Julie – 275 g
Starch – 120 g
Grading and Standardization of mango