TIME AND STAGE OF HARVEST AND

HARVESTING TECHNIQUES

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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

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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.

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HARVEST

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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.

HARVESTING PERIOD IN INDIA

• The major harvesting seasons in different states are:

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States Month of Harvest

Maharashtra April – May (Ratnagiri)

(Other areas) May – June

Gujarat May – June

Tamil Nadu April – May

Andhra Pradesh April – May (coastal districts)

(Rayalaseema) May

Karnataka May – July

Bihar, Uttar Pradesh andother parts of North India

June - August

Kerala March - April

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.

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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.

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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.

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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.

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Cont.

Based on these parameters, there are four different stages to assess

the maturity of mango fruit, viz.,

1. 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.

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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.

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Total soluble solids of 12-150 Brix gives the correct indication of maturity.

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.

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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.

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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.

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• 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.

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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.

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• 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.

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YIELD

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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.

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.

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References

Bose. T. K., S. K. Mitra.1990.Fruits: tropical and

subtropica.PublisherNaya Prokash,. 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

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ASSESMENT

1. 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

12-150 Brix b). 10- 120 Brix c). 15- 200 Brix

5. Removal of field heat is known as precooling (True/ False)

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