TIME AND STAGE OF HARVEST AND HARVESTING TECHNIQUES

1. TIME AND STAGE OF HARVEST AND HARVESTING TECHNIQUES Next End

2. INTRODUCTION • Mango is a climacteric fruit. • Climacteric fruit should be picked from the tree at full size or maturity before it ripes. • Generally there is an increase in flavour, quality, juice, sugars and other factors during ripening. • In climacteric fruit, ripening is controlled by the production of ethylene and a significant increase in CO2 production. • Its ripening is characterized by a series of biochemical changes initiated by autocatalytic production of ethylene and increase in respiration Previous Next End

3. Respiration in mango is classified as • a. A pre-climacteric phase lasting for 3 days with slow release of CO2 • b. A climacteric rise extending up to 6 days with a sudden spurt in CO2 production • c. A climacteric peak occurring between 6 and 10 days with softening of the fruit and • d. Post climacteric phase lasting from 10-14 days with a decrease in CO2 production resulting in edible ripeness of fruit followed by senescence. The main changes that occurred during ripening of fruit is the break down of starch into sugars. There is a continuous decrease in the acidity of fruits during ripening. Previous Next End

4. HARVEST Mango fruits become ready for harvesting in five to six months from flowering. Mango takes about 3 months from the time of fruit set to mature and ripen. The fruits will be ready for harvest in April-May from a tree flowered during October-November. Some varieties may take 3 ½ to 4 months. Previous End Next

5. HARVESTING PERIOD IN INDIA • The major harvesting seasons in different states are: Previous Next End

6. HARVEST INDEX • When few semi ripe fruits fall from the tree, it is traditionally considered that the fruits are ready to harvest. • Also when the fruits are harvested, the flow of latex is also an indicator of maturity. • Normally the latex flow will be low in the matured fruits than the immature. • Development of oil glands/ white spots on fruit surface also indicate that the fruits have attained maturity. Previous Next End

7. Cont.. • If picked immature, fruits develop white patches or air pockets and show lower amounts of Brix, sugar-acid ratio, taste and flavour, where as over mature fruits lose their storage life. • Such fruits present numerous problems during handling. • It is therefore desirable to pick the fruits at the correct stage of maturity to facilitate ripening, distant transportation and maximum storage life and thus to increase their quality and market value. Previous Next End

8. DIFFERENT MATURITY STAGES • Mangoes are harvested at four different maturity stages viz., hard mature green, sprung mature green, half-ripe and ripe. • Usually it is harvested at the hard green stage, after physiological maturity is reached, but before the onset of the climacteric respiration rise. • Fruits picked before physiological maturity will not ripen properly, leading to a poor quality fruits. Previous Next End

9. Cont.. • Fruit maturity is typically based on time since fruit set and a subjective assessment of skin roughness, fruit firmness, glossiness, shoulder ‘fullness’, peel and flesh colour. Previous Next End

10. Cont. Based on these parameters, there are four different stages to assess the maturity of mango fruit, viz., • The fruit shoulders are in line with stem end (fig a) and the colour of the fruit is olive green. 2. The shoulders outgrow the stem-end ( fig b ) and colour is olive green. 3. The shoulder outgrow-stem end and colour becomes light. 4. Flesh becomes soft and blush develops. Fruits harvested at any of the above stages ripe well but those harvested at 2nd and 3rd stage gives the best taste and flavour. Previous Next End

11. DIFFERENT METHODS TO ASSESS MATURITY In addition some other methods are also used to assess the maturity. They are, 1. Picking of fruits at specific gravity 1.01 to 1.02 results in uniform ripening and good keeping quality. 2. When the harvested fruits dipped in water sink completely, it indicates the attainment of full maturity. 3. Pressure reading of 2 kg/cm2 on Magness Taylor Pressure test is a good indicator of fruit maturity. 4. Total soluble solids of 12-150 Brix gives the correct indication of maturity. Previous Next End

12. Cont.. • However the TSS corresponding to the maturity differs according to the variety. • The recommended stage of maturity at harvest for export will depend on the storage time and the shipment time. Understanding the difference between physiological maturity and commercial maturity is essential to decide the stage of harvest for exports by different modes of transportation of fruits. Previous Next End

13. PHYSIOLOGICAL MATURITY • These are just mature, firm, green fruits and have outgrown shoulders with formation of a depression at the stalk end. • These fruits have reached physiological maturity and if left on the tree, will ripe naturally and if harvested will ripen to excellent quality. Commercial maturity • These are less mature fruits and have shoulders in line with the stalk, firm and green. • These have not reached full physiological maturity but have reached commercial maturity. If the fruits are left on the tree, they will develop to full physiological maturity. • If harvested from the tree will begin and complete the ripening process. Previous Next End

14. IMMATURE • Immature fruits have shoulders below stem insertion. • These fruits are hard in texture and dark green in colour. • They are neither physiologically nor commercially mature. • They will not ripen properly, if harvested at this stage of maturity. HARVEST STAGE FOR AIR FREIGHT TRANSPORT • Fruits should be harvested fully mature i.e., in the physiologically mature, hard and green condition. • Commercially mature fruit may be included in the shipment but should not be more than 25 percent of the total. Previous Next End

15. Ripe fruit and immature fruit should be rejected in the field and should not be included in export shipments. • Ripe fruit is highly susceptible to bruising and mechanical damage during handling and transport. HARVEST STAGE FOR SEA TRANSPORT • Optimum stage of harvest maturity is commercial mature stage, with fully mature fruit being acceptable at the beginning of the harvesting season. • Fruit should not show any signs of softening or degreening. Immature fruit should not be shipped. Previous Next End

16. HARVESTING • Mangoes are generally harvested at physiologically matured stage and ripened for optimum quality. • They are harvested by hand from the ground, by snapping the mangoes from the stem. • Fully matured fruit will detach easily, whereas half-matured fruit will not. • During harvesting, the latex trickles down the fruit surface from the point of detachment causing black stains on the fruits upon storage. • When harvesting by hand from the ground is not possible, harvesting implements can be used. Previous Next End

17. Previous Next End Harvesting is also done using secateurs by cutting the pedicel 2 - 3 cm away from the fruit to hasten the process. The mango fruit harvester is one having a long pole with a cutting blade and a small bag under the blade to catch the fruit. Harvesting is a continuous process done three to four times during the cropping since the fruits mature in a staggered manner.

18. YIELD The yield of mango fruits varies due to several factors namely age of the tree, variety, climatic conditions, soil types, type of tree, pests and disease incidence, ‘On’ and ‘Off’ year, management practices followed etc. However from a well grown orchard, an average of 8 to 10 tonnes of fruits per hectare can be obtained. Previous Next End

19. POST HARVEST HANDLING – REMOVAL OF FIELD HEAT (PRECOOLING) • Products harvested from the fields often carry field heat and have high rate of respiration. • It is important to remove the ‘field heat’ from the fruits before storage and it should be done soon after harvesting. • For improving shelf life of mangoes, the produce may be kept under shade, cool, ventilated area or by resorting to refrigeration techniques. • Failure to remove field heat can result in rapid temperature rise and faster ripening. • Different methods are used for removing field heat. • They include air cooling, hydro-cooling, vacuum cooling and forced air cooling. Previous Next End

20. References • Bose. T. K., S. K. Mitra.1990.Fruits: tropical and subtropica.PublisherNayaProkash,. 57 p. • Gangolly, S. R. 1957. The Mango. New Delhi, Indian Council of Agriculture Research. • Radha.T. & Lila Mathew 2007. Fruit Crops: Vol.03. Horticulture Science Series. New India Publishing. 221p • amson, J. A. 1986. Tropical Fruits. 2nd ed. Longman Scientific and Technical. pp. 216-234 Previous Next End

21. ASSESMENT • Mango is a ___________ a). Climacteric fruit b). Non- climacteric fruit 2. Development of oil glands/ white spots on fruit surface also indicate that the fruits have attained maturity (True/ False). 3. The fruits will be ready for harvest in ___________ from a tree flowered during October-November.( April-May) a). February - March b). April – May c). June - July 4. Total soluble solids of __________ gives the correct indication of maturity 12-150Brix b). 10- 120 Brix c). 15- 200Brix 5. Removal of field heat is known as precooling (True/ False) Previous End