time and stage of harvest and harvesting techniques
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TIME AND STAGE OF HARVEST AND HARVESTING TECHNIQUES. Next. End. INTRODUCTION. Mango is a climacteric fruit. Climacteric fruit should be picked from the tree at full size or maturity before it ripes. - PowerPoint PPT PresentationTRANSCRIPT
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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