mango fruit

About mango fruit

Mangifera indica L.) technical specifications outline international quality, sizing, and storage standards set by organizations like the

General Requirements

• Condition: Whole, clean, firm, fresh, sound, and free of pests, abnormal external moisture, or damage.
• Minimum Weight: 200 grams per individual fruit.
• Stem/Peduncle: Maximum length of 1.0 cm. [1]

Sizing and Weight Classes

• Size A: 200g to 350g (maximum weight difference of 75g in a lot)
• Size B: 351g to 550g (maximum weight difference of 100g in a lot)
• Size C: 551g to 800g (maximum weight difference of 125g in a lot) [1]

Quality Classifications

• Extra Class: Superior quality, perfectly sound, and completely free of defects (excluding very slight superficial skin blemishes).
• Class I: Good quality, allows slight shape and skin defects that do not affect the general appearance or flesh.
• Class II: Meets minimum requirements with broader tolerances for shape and skin defects. [1]

Storage and Handling

• Unripe/Mature Green Storage: Keep at 10C to 13C (50F to 55F) with 85% to 90% relative humidity.
• Ripe Storage: Lower safely to 7C to 8C once fully ripe.
• Chilling Sensitivity: Never store sensitive varieties (like Honey/Ataulfo) below 11C“12C for long periods to prevent internal flesh breakdown and flavor loss