Origin Fruit Group Mango Packing Protocol

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

SKIN BROWNING manifests as light to dark brown flecks, spots, blotches, smears, or rings, often becoming visible 2–3 days after harvest and worsening as the fruit ripens or overripens. Causes include prolonged expo sure to sap with low oil content, detergent contaminated with sap, infrequent detergent replacement, prolonged wetness, ethylene treatment of hot fruit, or extended exposure to high temperatures, such as during hot fungicide treatments.

NO

NO

NO

NO

SMEAR appears as dark brown areas with a uniform texture and distinct margins, resem bling mild sapburn. These irregularly shaped marks, which may also form streaks or rings, are caused by sap with high oil content exuded 5–60 seconds after the stem is removed.

NO

ETCH appears as light to dark brown flecking, often visible under a hand lens. The damage may affect distinct areas or cover the entire fruit surface, typically around the lenticels. It can cause localized etch and lenticel damage at contact points between fruits. The condition is usually caused by prolonged exposure to moisture, including ooze sap, detergents, and surfactants, and is especially noticeable when fruit is left too long in bins before packing.

NO

SPOTTING is characterised by numerous uniform light brown spots, each 1–3 mm in di ameter, often associated with lenticels. It typically occurs when mangoes with skin temper atures exceeding 24°C are treated with ethylene.

NO

SCALD presents as extensive brown to grey discolouration, typically around the mid-re gion of the fruit, with lenticels surrounded by undamaged tissue. In severe cases, irregular sunken areas may develop. It is caused by prolonged exposure to high temperatures ex ceeding 52°C for over five minutes (shorter at higher temperatures) or to low temperatures below 10°C post-harvest.

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Origin Fruit Group | Mango Packing Guide