Origin Fruit Group Mango Packing Protocol

PRODUCT & PREPARATION

*Images from Mango Postharvest Best Management Practices Manual, Florida

Internal ripeness

FLESH COLOUR Maturity can be assessed by flesh colour, with approximately 75% yellow corresponding to Stage 3. Origin Fruit Group prefers STAGE 2 AND STAGE 3 for export. It is the ideal stage of ripenes.

KEITT

STAGE 1 Firmness: 65 - 49 BRIX: 5° - 7°

STAGE 2 Firmness: 47 - 18 BRIX: 7° - 12°

STAGE 3 Firmness: 26 - 14 BRIX: 9° - 13°

STAGE 4 Firmness: 11 - 6 BRIX: 12° - 15°

STAGE 5 Firmness: 6 - 1 BRIX: 13° - 17°

KENT

STAGE 1 Firmness: 48 - 22 BRIX: 6° - 8°

STAGE 2 Firmness: 29 - 14 BRIX: 7° - 12°

STAGE 3 Firmness: 21 - 11 BRIX: 11° - 15°

STAGE 4 Firmness: 11 - 5 BRIX: 12° - 17°

STAGE 5 Firmness: 6 - 1 BRIX: 16° - 20°

TOMMY ATKINS

STAGE 1 Firmness: 47 - 30 BRIX: 5° - 7°

STAGE 2 Firmness: 35 - 15 BRIX: 6° - 10°

STAGE 3 Firmness: 21 - 9 BRIX: 9° - 12°

STAGE 4 Firmness: 10 - 6 BRIX: 10° - 14°

STAGE 5 Firmness: 6 - 3 BRIX: 13° - 16°

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Origin Fruit Group | Mango Packing Guide