Origin Fruit Group Mango Packing Protocol

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Mango Packing Protocol

Mango | Packing Protocol

TABLE OF CONTENTS

Table of contents

PREREQUISITE SPECIFICATIONS

2 QUALITY STANDARDS

MRL specification

Quality control

19 19 30 31

Defects

Quality assessment

Internal disorders Quarantine issues

Packing specification

BOX-END LABEL INFORMATION

Fruit inspections

CONTINUE NEXT PAGE

Quality scoring system

TOC

Origin Fruit Group | Grape Packing Guide

TABLE OF CONTENTS

Table of contents

PRODUCT & PREPARATION

32 PALLETIZING

Ripe ning

33 33 34 34

Packing the box

Blush at harvest

Firmness

Strapping

Total soluble solids (TSS)

Temperature recorder

Internal ripeness

Euro pallet

Variety specifications

Stacking

PALLET-END LABEL INFORMATION

Origin Fruit Group© | Designed by: Avant-Garde EU This guide is subject to EU copyright laws and the information herein is privileged.

TOC

Origin Fruit Group | Grape Packing Guide

Prerequisite Specifications

PREREQUISITE SPECIFICATIONS

Prerequisite specifications

All mangoes packed for Origin Fruit Group must be certified to GLOBALGAP and GRASP (or equivalent). GLOBALGAP is continuous certification. The minimum standard is all the product supplied must be certified to the end of the products consumer shelf life (harvesting, transfer to UK, supply to customer, plus final consumer shelf life date). All varieties, farms and plots supplied must be grown and certified to GLOBALGAP. Origin Fruit Group will not approve for use any product not certified to GLOBALGAP at point of sale. All High Risk countries must have a third party social audit. Permitted standards arel BSCI, SA8000, Sedex SMETA, Fairtrade, Rainfor est Alliance, SIZA, Fair For Life, Sustainably Grown, Naturland Fair, ECOCERT ESR Standard. Residues <100% EU MRL A maximum concentration of 100% of the applicable EU MRL is applied to each individual residue except when packing directly for a supermarket.

SEE PAGE 4

• LIQUID ; water, diesel, lubricants or oil contamination • INTRUDERS OR STOWAWAYS and resultant damage in containers. Efforts must be made to se cure the vehicle storage compartment, especially when crossing the channel from main land Europe, where practical and possible Calais cross should be avoided as this is a high-risk port. • CHEMICAL : Pesticide, Chemical, PGR, Fertilizers, Cleaning Chemicals residues • BIOLOGICAL : Pathogenic bacteria or microorgan isms, virus, yeasts, fungi; such as Botrytis, Penicillin • ALLERGENS : Sulphur Dioxide Cross-contamination • From raw materials allergens eaten by personnel. • Allergens produced in the same site. • Allergens present in the raw materials history.

All product supplied must be produced under a HACCP based system for food production and food safety in ac cordance with EC 852/2004 hygiene of foodstuffs. With a focus ensuring the minimization of risk of contamina tion to product and packaging, with the appropriate pro cedures and controls in place; • PHYSICAL : Physical; jewellery, glass, hard or brittle plastic, wood, paper, metal, pests (including spiders, spider webs, insects, crickets, cockroaches, snails, scorpions, snakes, frogs), machine parts, equip ment or malicious foreign bodies contamination, not exhaustive. All product must be free from scissors, secateurs and knives, also free from scissor grease (which must have a known allergen status and not contain allergens).

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

GERMANY

MAX % MRL

ALDI (North)

3 - 5

Depending on the product group. BLACK LIST

ALDI (South)

3 - 5

Depending on the product group. BLACK LIST

DHOLE

N. S.

100

N. S.

3 - 5

Depending on the product group. BLACK LIST

EDEKA

N. S.

100

N. S.

GLOBUS

N. S.

100

BLACK LIST

LIDL

33.3

100

N. S.

5 MAX

BLACK LIST

KAUFLAND

33.3

5 MAX

BLACK LIST (≥0.01 MG/KG)

NORMA

N. S.

BLACK LIST

REWE

100

BLACK LIST

25% for Critical Substances

METRO

100

5 MAX

BLACK LIST (≥0.01 MG/KG)

Max. charge of MRL for glyphosate: 20%

NETTO

N. S.

100

N. S.

TEGUT

N. S.

4 MAX

BLACK LIST (≥0.01 MG/KG)

KAISER TENGELMANN

150

100

N. S.

JUNG GARTEN FRISCH

N. S.

3 - 5

BLACK LIST

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

AUSTRIA

MAX % MRL

ALDI

3 - 5

BLACK LIST

BILLA

All suppliers have to comply with the following limiting values: • Legal maximum value of the EU • ARfD-upper limits | • PRP-upper limits • Upper limits of cumulated residue limits (important for the evaluation of the cocktail-effects) • Long-term goal is to have complete EDC-free PRP samples following a step by step strategy. Additional requirements can be sent to suppliers.

SPAR

100

N. S.

BELGIUM

ALDI

3 - 5

Depending on the product group. BLACK LIST

LIDL

33.3

100

N. S.

5 MAX

CARREFOUR

100

N. S.

COLRUYT SPAR

Respect EU legal MRLs, no specific requirements on number of Ass.

MAKRO

100

N. S.

100

N. S.

METRO

N. S.

50 of BE ARfD N. S.

DELHAIZE

50 of EU MRL

N. S.

50 of EU MRL

N. S.

ALBERT HEIJN

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

DENMARK

MAX % MRL

COOP

100

N. S.

4 MAX

IF MORE – discussions with the grower.

FINLAND

KESKO

100

N. S.

SOK

100

N. S.

4 MAX

IF MORE – discussions with the grower.

FRANCE

ALDI

N. S.

3 - 5

AUCHAN

100

N. S.

100

N. S.

CARREFOUR

100

N. S.

100

N. S.

CORA

100

N. S.

COSTCO

100

N. S.

E.LECLERC

100

N. S.

LIDL

33.3

N. S.

100

5 MAX

MATCH

100

N. S.

MONOPRIX

100

N. S.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

FRANCE

MAX % MRL

INTER MARCHE

100

N. S.

SEDIFRAIS

100

N. S.

100

N. S.

SYSTEME U

100

N. S.

100

N. S.

ITALY

COOP

No specific requirements 30% in own brands

No specific requirements EXCEPT 100% in own brands No specific requirements EXCEPT 100% in own brands No specific requirements EXCEPT 40% in own brands

N. S.

No specific requirements 50% in own brands

N. S.

CONAD

ESSELUNGA

No specific requirements 30% in own brands

N. S.

CARREFOUR

No specific requirements 50% in own brands

N. S.

100

N. S.

SELEX

No specific requirements 50% in own brands

N. S.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

NORWAY

MAX % MRL

100

N. S.

BUNNPRIS

COOP

100

N. S.

4 MAX

IF MORE – discussions with the grower.

SPAIN

100

N. S.

METRO

CONSUM

100

N. S.

EROSKI

N. S.

100

N. S.

SWEDEN

100

N. S.

COOP

WILLY’S

100

N. S.

HEMKJÖP

100

N. S.

CITY GROSS

100

N. S.

ICA

100

N. S.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

MRL specification SUPERMARKETS + EU MINIMUM STANDARD

MAX SUM % MRL

MAX % ARfD

MAX SUM % ARfD

MAX # ACTIVE

SWITZERLAND

MAX % MRL

Product specific grading for multiples residue with financial sanction for exceeding legal limits or max nr AS

COOP

MIGROS

N. S.

3 - 5

Depending on the commodity.

POLAND

100

N. S.

BIEDRONKA

TESCO

100

N. S.

ROMANIA

100

REWE

BLACK LIST

25% for critical substances.

NETHERLANDS

3 - 5

ALDI

BLACK LIST

PLUS

N. S.

LIDL

33.3

100

N. S.

5 MAX

ALBERT HEIJN

N. S.

SUPERUNIE

N. S.

BLACK LIST

JUMBO

N. S.

BLACK LIST

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Quality assessment When evaluating the quality of mangoes, several key factors must be taken into account: SAMPLING The number of mangoes needed for an effective quali ty assessment depends on: ACCURACY LEVEL : Do you need a general overview of fruit quality, or a detailed analysis of specific defects with high statistical accuracy? ASSESSMENT TIMING : If mangoes are evaluated shortly after storage, defects that develop over time will be less noticeable, requiring more samples to show differences. Conversely, longer storage periods may result in more visible defects, needing fewer samples. RESOURCE AVAILABILITY : Larger sample sizes require more labour, time, lab space, and funds. Typi cally, one tray of mangoes can provide a general qual ity estimate, while more detailed assessments should use at least three separate trays. RIPENING CONDITIONS Mangoes should be ripened under consistent condi tions to compare with other treatments assessed at different times or locations. Key factors affecting rip ening rate and quality include temperature, ethylene concentration and exposure times, and carbon diox ide levels. The ripening environment should have: • Precise temperature control FIELD DEFECTS Field defects are rated based on widely accepted commercial grade descriptors in Australia. The severi ty criteria for each grade can vary between defects and are typically determined by the affected surface area, the colour of the affected area, and the impact on the fruit’s integrity. Commercial grade standards are not included here, as they may change according to customer requirements and other factors. The defect levels for each grade should be communicated to the relevant members of the supply chain before and during the mango season, depending on customer and market needs. • Adequate air circulation and ventilation • Monitoring of air and fruit temperatures CLASSIFYING MANGO DEFECTS

RIPENESS AT EVALUATION Quality defects, such as rots, develop quickly as man goes ripen, so results will vary if assessed at different ripeness stages. It is crucial to document the softness stage at which assessments are made to enable com parisons across different points and projects. For soft-eating mangoes like Kensington Pride, fruit softness is the best ripeness indicator. Other indica tors, such as skin colour, can be influenced by produc tion and ripening practices and may be less reliable. For firm-eating mangoes like B74 and R2E2, changes in flesh firmness from harvest to ripe are harder to de scribe and may be less reliable for determining readi ness to eat. Assessments over several seasons of laboratory-rip ened mangoes and those sampled from commercial ripeners just before dispatch have shown that man goes typically have acceptable flavour 1–2 days after losing all green skin colour. Therefore, we suggest de scribing the ripeness stage for quality assessment in terms of both days after the loss of all green skin col our and softness.

HARVEST AND POST-HARVEST DEFECTS Two main groups of defects have different rating scales: SOLID DEFECTS : These defects cover distinct are as of the skin and are quite noticeable. Generally, only small areas of the fruit need to be affected before the fruit becomes unsaleable. Examples include rots and field blemishes. SCATTERED DEFECTS : These defects are spread out and sometimes scattered around the fruit. They are gen erally less noticeable, and larger areas of the fruit need to be affected before the fruit becomes unsaleable. Ex amples include lenticel spotting and dendritic spots.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

SUPPLIER TECHNICAL AGREEMENT

Need to be completed and returned to Origin Fruit Group.

All food contact packaging must be from a factory certified to the BRC packaging standard, the materials used must be food safe, a certificate of food safe conformity and migration test certificate held on site and emailed to Origin Fruit Group as per the Supplier Technical Agreement

CLICK HERE TO REQUEST DOCUMENTS from Koos.vanVuuren@originfruitgroup.com

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Quality assessment

CHARACTERISTICS AND DEFECTS

The quality attributes of mangoes are categorized into characteristics, field defects, harvest and post-harvest defects (both external and internal), and quarantine defects. For field, harvest, and post-harvest defects, we use the following classifications: COMMON DEFECTS : These are defects that appear in most mango seasons. LESS COMMON DEFECTS : These occur occasionally and typically do not affect the fruit’s soundness but may impact its external or internal appearance. Severe cases can downgrade the fruit to class 2 or processing during sorting in the packhouse.

CHARACTERISTICS • Blush at harvest • Skin colour • Fruit firmness • Fruit size

HARVEST AND POST- HARVEST DEFECTS • Body rots

INTERNAL DISORDERS • Stem end cavity

• Jelly seed • Soft nose • Flesh browning • Flesh cavities • White patches (ricey spots and streaks)

• Soft stem end rot • Firm stem end rot • Dendritic spot • Sapburn • Skin browning (smear, etch, spotting, scald) • Physical damage (abrasions, stem punctures, creases, scratches, wounds, rub marks) • Lenticel spotting LESSER HARVEST AND POST-HARVEST DEFECTS • Blotchy green skin • Under skin browning (also known as ‘Disorder X’ or resin canal) • Skin greying • Lenticel discolouration • Flat areas (compression dam age)

FIELD DEFECTS • Blemish

• Pink spot • Sunburn • Russet • Field lenticel spotting LESSER FIELD DEFECTS • Mango scab • Bacterial black spot • Skin staining • Sooty blotch • Sooty mold • Shoulder blackening • Dimples • Foreign matter (chemical or animal deposits) • Soft nose • Confined light skin • Stem end cavity • Chimera • Misshapen fruit

QUARANTINE ISSUES • Fruit fly • Mango seed weevil • Live scales on fruit

QUALITY STANDARDS For an in-depth look. Page 18.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Packing specification MARKING REQUIREMENTS Pallet Information on all 4 Sides

Information must be on every Carton / Box

Inventary Code: NO LABEL - PN

Mango

Variety (Keitt, Kent, Palmer, Tommy Atkins)

CLASS 1 Producer / Grower code Count Packing Date code Country of Origin: “Country”

With FAIRTRADE the end customer must add the FAIRTRADE information

Pallet ID on all 4 sides

Marking of Temperature Recorder placing

Physical Adress Globalgap nr. (GGN) / FAITRADE LOGO / FLOCERT ID ...OFG and producer... SEE BELOW REMARKS: 6 * Local requirements must be applied * Info required to EU must be printed in each carton 3. All Farms / Suppliers must have GlobalGap certificate valid until the end of the Selling Season. 4. MRL must comply with the 70% German Supermarket rule. 5. All Marking requirements must appear on the Packing List. 6. FAIRTRADE LOGO and FLOCERT ID of OFD and PRODUCER must be on the business side of the carton.

REMARKS 1. Remove all words or logos of GRÜNE PUNKT in all Packing Material

2. American ISO Pallet can not be used, only 1.2m x 1.0m Four Entry Block Pallet or Chep Pallet.

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Packaging specification 4.0 KG BOX

BOX-END INFORMATION The following information should be stated on the box end. PLAIN – no branding. The LONG SIDE of the box must be clear from any printing or labels. The SHORT SIDE of the box must be flat so a box end label can be applied. In some cases the GLOBALGAP number for the supplier and farm may be the same. In some cases there will not be a Supplier GGN. It is IMPORTANT to record traceability details to the farm plot level.

GGN is the GLOBALGAP Number GLN is the GLOBAL LOCATOR Number Staples must not be used Stickers applied must have non-toxic glue.

L NUMBER Printed on the Box-end Label.

L Packing Year Day of the year 18 001

EXAMPLE Year of packing: 2018 Day of the year: 1 (January 1st) -

365 (December 31st)

in this case January 1st

www.kalender-365.nl/dagnummers/

BOX-END LABEL INFORMATION Label requirements: Box-End Label - 4.0kg Carton

EXPORTER NAME AND ADRESS

Packing Registration Number

GLN

Imported by: ORIGIN FRUIT GROUP B.V.

Albert Plesmanweg, Port 250, 3088 GD, Rotterdam, The Netherlands

Grower Number

GGN

Class / Category

NET WEIGHT

Country of Origin

VARIETY : KENT (Example)

COUNT : 10 (Example)

Packing Date:

Treated:

Traceability Code:

Pallet Label: SEE PAGE 45

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Fruit inspections

QUALITY COLOUR ACTION COLOUR

QUALITY

CONDITION OFG COMMERCIAL PERCEPTION

RED

IMMEDIATE MARKETING

CLAIM / DISCOUNT

ORANGE

RE-SORTING / PACKING

RISK / CLAIM

NOT WITHIN SPEC / CAREFUL MARKETING

CAREFUL MARKETING

YELLOW

WITHIN SPEC / CAREFUL MARKETING WITHIN SPEC / NORMAL MARKETING

NORMAL MARKETING

GREEN

5-6-7

Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Quality scoring system QUALITY SCORING AND STORAGE SYSTEM | EVALUATION The quality scoring system comprises the following numerical scores and contents:

VERY GOOD , meaning sample produce is free of any decay, has ≤ 5% combined defects, is hard to firm in consistency, has excel lent colouration for the variety, is uniform in calibration and has brix levels towards the upper end of specifications for the variety. This produce should be clean with less than ≤ 5% combined defects. GOOD , minor defects, meaning sample produce is free of any de cay or has less than 2%, has ≤ 10 % combined defects, is hard to firm in consistency, has good col ouration for the variety, has fairly uniform calibration, has brix levels within the specification for the vari ety. This produce must have a com bined defect score, incorporating all of the above, of ≤ 10 %. MODERATE defects, meaning sample produce has some decay and/or progressive defects, < 5%, has ≤ 20% combined defects, is hard to firm with no more than 30 % sensitive/soft fruit, has good to fair colouration for the variety, has fairly uniform to irregular calibration with produce, has brix levels within the specifications or lower for the vari ety. This produce must have a com bined defect score, incorporating all of the above, of ≤ 20%.

LOW QUALITY defects, meaning sample produce has moderate de cay and/or other progressive de fects, >5% has ≤ 30% combined defects, has firm, sensitive and soft fruit, has good to poor colouration for the variety, has fairly uniform to irregular calibration has brix levels within the specifications or lower for the variety. This produce must have a combined defect score, incorpo rating all of the above, of ≤ 30%. LOW QUALITY , serious defects, meaning sample produce has fre quent decay or other progressive defects,>10% has ≤ 40% com bined defects, has firm, sensitive and soft fruit, has good to poor col ouration for the variety, has fairly uniform to irregular calibration, has brix levels within the specifications or lower for the variety. This pro duce must have a combined de fect score, incorporating all of the above, of ≤ 40%.

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Origin Fruit Group | Mango Packing Guide

PREREQUISITE SPECIFICATIONS

Quality scoring system QUALITY SCORING AND STORAGE SYSTEM | EVALUATION

VERY POOR , meaning sample produce consistent decay and/or progressive de fects, >20% has ≤ 50 % combined defects, has firm, sensitive and soft fruit, has good to poor colouration for the variety, has fair ly uniform to irregular calibration, has brix levels within the specifications or lower for the variety. This produce must have a com bined defect score, incorporating all of the above, of ≤ 50 % with aggrevating circum stances. TOTAL LOSS , meaning sample produce has excessive decay, >30%, ≥ 40% cos metic defects, has fair to poor colouration for the variety, is comprised of primarily sensitive to soft produce, has fairly uniform to irregular calibration, has brix levels with in or lower than the required specifications. This produce has a combined defect score, incorporating all of the above, of ≥ 80%.

Origin Fruit Group | Mango Packing Guide

Quality Standards

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

BLEMISHES on mangoes are characterized by discoloured or black patches of healed scar tissue on the skin, which do not affect the flesh beneath. These superficial damages can include ground marks, tree rubs, cleavage scars, healed wounds, hail damage, pest damage, brown-coloured dimples, and mango seed weevil eggs. Possi ble causes of these blemishes are skin rubbing, pest chewing, sapburn while on the tree, and hail damage.

YES

BLEMISH TYPES

Healed wounds

Pest damage

Tree rub

Cleavage scar

Hail damage

PINK SPOTS on mangoes are caused by scale infestations, resulting in noticeable pink marks on the fruit. Even after the scale is removed, the pink spot remains, affecting the fruit’s appearance. The primary cause of these spots is the mango scale (Aulacaspis tubercularis).

YES

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

SUNBURN on mangoes appears as bleached or yellow patches, typically on the exposed shoulders of the fruit. In severe cases, the affected skin becomes leathery, red-brown to black, and slightly depressed, and the fruit may become misshapen. This damage is caused by overexposure to high levels of sunlight during growth and devel opment, particularly when associated with high skin temperatures. Mangoes on the western side of the tree are most susceptible, especially if branches are broken, harvested fruit is left in direct sunlight, or trees are under water stress. Fruit on water-stressed trees are more prone to sunburn. Quality control DEFECTS | ALL EU CLASS I

RUSSET on mangoes is identified by light-colored blemishes, which manifest as silver lines or blotches on the fruit's skin. In more severe cases, large raised blotches or lines can develop, accompanied by brown scar tissue. The exact cause of russet is still unknown, but it may be related to factors such as leaf rub, thrips, and powdery mildew.

YES

FIELD LENTICEL SPOTTING occurs when the lenticels (breathing pores) swell, forming small round or star shaped spots, sometimes with green, red, or brown haloes. It is caused by water stress during fruit development and worsened by low temperatures, high humidity, rain, and rapid growth in larger fruit during late maturity.

YES

Origin Fruit Group | Mango Packing Guide

NO KAOLIN Kaolin, often used as a protective coating to shield fruit from sun burn, can leave unsightly visible residues on the mango's skin, particularly around the stem. These residues not only dimin ish the fruit's aesthetic appeal, making it less desirable to con sumers, but also raise concerns about food safety. Residual substances on the skin, wheth er from kaolin or other sources such as excessive chemical sprays, soil contact during har vesting, or animal deposits, can compromise the integrity and marketability of the fruit. Maintaining clean, residue-free mangoes aligns with our strict quality standards and ensures the product meets consumer ex pectations. By avoiding the use of kaolin, we safeguard the repu tation of our fruit while adhering to food safety regulations and delivering an exceptional prod uct to the market.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

MANGO SCAB appears as grey to grey-brown lesions with dark, irregular margins. These raised lesions expand with fruit growth, becoming cracked and corky, often resembling spray or thrips damage, or anthracnose scarring. It is caused by the fungus Elsinoë man giferae , with infections occurring during flowering and early fruit development.

BACTERIAL BLACK SPOT begins as small, water-soaked specks around lenticels, resembling fruit fly stings. These develop into raised black spots with greasy margins, sometimes cracking and oozing sap. As fruit matures, secondary rots and anthracnose can cause extensive decay. The bacteria spread in tear-stain patterns and may affect fruit and flower stalks, with symptoms visible at harvest.

SKIN STAINING on mangoes is identified by red to black discoloration on the fruit's sur face, typically starting around the stem end and streaking towards the nose. This condition is often observed after prolonged rain and can become the site where rots develop as the fruit ripens. The staining is usually associated with water flowing over the fruit, possibly from damaged plant material above, and may also involve fungal disease spores.

SOOTY BLOTCH on mangoes appears as dark grey to black stains, typically on the top half of the fruit, and worsens with prolonged wet weather. The stains cannot be removed by brushing but do not cause disease lesions after harvest. The condition is caused by saprophytic fungi from the order Dothideales.

SOOTY MOLD appears as dark or black patches on mangoes that can be rubbed away, revealing undamaged tissue. While it doesn’t cause disease lesions, its unsightly growth reduces fruit quality. Unlike sooty blotch, sooty mold can be removed by washing or brush ing after harvest. It is caused by saprophytic fungi that grow on sugar exudate from sucking insects like mango scale, pink wax scale, mango planthopper, and mango leafhopper. SHOULDER BLACKENING on mangoes is characterised by grey to black patches around the stem end, which may spread down the fruit in severe cases. The defect is su perficial and doesn’t affect the flesh. It is more common in younger orchards and is usually noticeable on harvested fruit, though it may appear as the fruit ripens. The exact cause is unknown, but it may be linked to younger trees.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

DIMPLES on mangoes are small, circular indentations, typically less than 3–5 mm in di ameter. These indentations do not show any signs of broken or discolored skin and do not affect the quality of the flesh. The likely causes of dimples include feeding by dimpling bugs during early fruit growth and abnormal skin formation.

FOREIGN MATTER on mangoes includes visible residues of pesticides, soil, or other substances on the fruit's skin, especially around the stem. This matter is unsightly, di minishes the fruit's appearance, and can have food safety implications. Possible causes include excessive chemical spray applications, contact with soil during harvesting, and animal deposits. SEE KAOLIN, PAGE 21.

SOFT NOSE in mangoes is characterised by premature colour change and softening at the beak or nose end, with the flesh becoming overly soft, dark, yellow, and watery. This can also occur on the fruit's body as it ripens on the tree. Causes may include inadequate nutrition, such as low calcium or high nitrogen, and excessive vegetative growth during fruit development. Fruit from early flowers may also mature faster than the main crop and ripen on the tree. CONFINED LIGHT SKIN on mangoes appears as a well-defined, lighter area on the fruit, often covering at least 25% of the skin. This can affect both blushed and non-blushed are as and is typically rougher in texture. The cause is likely sunburn on very young fruit, where the fruit recovers, but the affected area does not develop full skin colour.

STEM END CAVITY in mangoes is a grey-brown sunken area near the stem attachment, visible in severe cases when it extends to the skin's under-surface. In hard mature fruit, pressing around the stem with a thumb may reveal cavities if the tissue yields easily to pressure. This condition is likely linked to physiological and nutritional imbalances during fruit development, possibly due to low nutrient levels.

CHIMERA in mangoes is characterized by striped areas or blotches of lighter or darker green color on the skin. This condition is caused by a genetic defect, though the exact cause remains unknown.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

MISSHAPEN FRUIT , characterized by uneven development on both sides, can be a common issue in various crops. This deformity is often linked to physiological and nutritional imbalances during the fruit's growth phase. Factors such as deficiencies or excesses in essential nutrients, poor pollination, pest damage, environmental stress, and viral infections can all contribute to the irregular shape of the fruit. Addressing these underlying caus es can help in producing more uniformly shaped fruit.

YES

BODY ROTS in fruit are typically identified by a dark grey to black, slightly sunken rot that appears on the surface of the fruit. This rot is usually rounded and does not penetrate deeply into the flesh. In advanced stages, pink spores may be visible. The primary causes of body rots are fungal diseases that invade through the skin of the fruit. Key fungal culprits include anthracnose (Colletotrichum gloeosporioides) and alternaria rot (Alternaria alternata). Addressing these fungal infections promptly can help mitigate the damage and preserve the quality of the fruit.

SOFT STEM END ROT is a rapidly spreading, watery rot starting at the stem and penetrating deep into the flesh. It appears grey to light brown, with no visible spores, and leads to severe flesh breakdown in advanced stages. The condition is caused by fungal pathogens such as Dothiorella and Lasiodiplodia .

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

FIRM STEM END ROT appears as a black, firm, and slightly sunken rot, typically semicircular in shape, be ginning at the stem end of the mango. While the rot is noticeable externally, it does not penetrate deeply into the flesh. The condition is caused by fungal infections entering through the skin, with anthracnose ( Colletotri chum gloeosporioides ) being the primary associated pathogen. This issue highlights the importance of proper post-harvest handling to minimise fungal exposure.

DENDRITIC SPOT is characterised by small black spots with irregular, branched edges and distinct margins. These superficial lesions grow slowly and do not penetrate deeply into the flesh. They typically appear on ripe fruit and may expand into larger, more diffuse lesions as the fruit becomes very ripe. The condition is not well understood, but it is primarily associated with fungal pathogens such as Dothiorella and Lasiodiplodia .

SAPBURN appears as dark brown spots or blotches, often forming runs or streaks down the cheek or scattered around the stem or shoulder of the fruit. In severe cases, it may cause sunken skin areas, though the flesh is typically unaffected. It results from spurt sap, which flows from the stem when broken near the fruit, damaging the skin due to its oil content. The severity can vary with seasonal and irrigation conditions.

Origin Fruit Group | Mango Packing Guide

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.

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.

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.

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.

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.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

PHYSICAL DAMAGE includes abrasions, punctures, crease marks, and cuts, often appearing as fine brown scratches, indentations, or skin cuts. Common causes are secateurs, impacts with sharp edges on harvest aids, crates, bins, or packing line equipment, as well as collisions with tree branches or other fruit. Dust and dirt on tar paulins or field bins, along with excessive vibration during transport when fruit are loose-packed in plastic liners, can also contribute to this issue.

ABRASION is characterised by small, light brown streaks or scratches, often occurring alongside skin browning. This damage is typically superficial and caused by rough han dling, abrasive surfaces on dirty or worn equipment, and grit or dust on harvest aid tarpau lins or packing equipment. The risk of abrasion increases after wet weather at harvest, as moisture makes the skin more susceptible to damage.

STEM PUNCTURES appear as small, brown, near-circular marks on the fruit, often slightly sunken. They are typically caused by the stem button of another fruit striking the surface, throwing fruit onto harvest aids, or excessive drops into field bins or on packing lines. The damage may be more pronounced after prolonged rain before harvest, as wet conditions can make the skin more sensitive.

CREASES manifest as random, irregular, sunken brown lines, indentations, or marks on the fruit. They are often more severe in over-ripe fruit. Causes include impacts on sharp edges of harvest aids, picking crates, bulk bins, or packing equipment. Damage can also result from loose-packing in crumpled plastic liners, excessive vibration during transport, or storing ripe fruit in crumpled liners for extended periods after packing. SCRATCHES appear as fine brown marks on the skin without indentation. These are often caused by secateurs during picking, rough handling such as pulling fruit through the tree canopy, or throwing fruit onto harvest aids. Excessive drops into field bins or onto packing lines can also lead to scratching.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

WOUNDS are injuries involving cuts or punctures that leave the fruit's skin open. They are commonly caused by secateurs during picking, impacts with sharp edges of harvest aids, picking crates, bulk bins, or packing line equipment. Throwing fruit onto harvest aids or excessive drops into field bins or onto packing lines can also result in such damage.

RUB MARKS appear as small, brown oval-shaped blotches and lines at contact points between fruit, cartons, and inserts. They are caused by loose packing and rough trans port conditions, where fruit vibrates and rubs against other fruit, cartons, or plastic inserts during transit.

LENTICEL SPOTTING manifests as small, round or star-shaped spots on the fruit’s skin, caused by the swelling of corky tissue in the lenticels. These spots often become more pronounced as the fruit ripens, especially if not consumed promptly. Factors include certain growing conditions, larger fruit, prolonged exposure to wet detergent or sap, excessive heat or brushing during handling, overripe fruit, or post-harvest treatments such as irradiation.

YES

BLOTCHY GREEN SKIN on ripe, yellow fruit appears as patches or blotches. This condition is often caused by ripening, storage, or transport at high temperatures (above 24˚C) or below 18˚C. High CO 2 levels (above 1%) dur ing these stages, immaturity, or excessive nitrogen fertiliser during growth can also contribute to this defect.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control DEFECTS | ALL EU CLASS I

UNDER SKIN BROWNING involves damage to res in canals and "Disorder X," resulting in browning of the cell layers beneath the skin. The affected area appears opaque due to an unaffected waxy layer, but it is not sunken and does not affect the flesh. It is usually not vis ible at harvest. The causes remain uncertain but may in clude fruit nutrition, rapid temperature reduction during forced air cooling after packing, and excessive or incor rect storage conditions. SKIN GREYING is characterised by light grey discol ouration, usually patchy and scattered across the skin. The affected areas are not sunken and do not affect the flesh. The damage is not limited to lenticels. It is typi cally caused by storage at temperatures below 10 ˚C for more than seven days, with lower temperatures accel erating the damage.

LENTICEL DISCOLOURATION involves small ‘haloes’ around the lenticels, which can be red or grey on non-blushed areas or dark brown or purple on blushed areas. In severe cases, these haloes overlap, causing widespread discolouration. This is often seen in con junction with lenticel spotting at harvest. The condition is more common after prolonged rain before harvest and in fruit from young trees with high nitrogen. It can also worsen when ooze sap is left on the fruit too long, particularly at contact points, or due to irradiation used for insect disinfestation.

FLAT AREAS typically appear on the nose of the fruit, with no skin damage or discoloura tion. This is usually caused by compression from trays stacked above the fruit on the pallet.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control INTERNAL DISORDERS | ALL EU CLASS I

STEM END CAVITY occurs at the stem end of the fruit, starting with watery patches in the flesh and discoloured strands. As it progresses, the flesh collapses, forming a distinct cavi ty, often with grey-brown surrounding tissue. Irregular tissue strands may be present within the cavity. External symptoms are visible only in severe cases when the cavity reaches the under-surface of the skin. This disorder may be linked to physiological and nutritional imbalances, possibly from low calcium or high nitrogen, or harvesting over-mature fruit. JELLY SEED is similar to soft nose but occurs when the flesh around the seed ripens faster than the rest of the fruit. There are no visible symptoms on the outside of the fruit, but the flesh often has an ‘off’ odour and flavour. This condition is thought to have similar causes to soft nose, likely linked to factors such as inadequate nutrition or excessive veg etative growth during fruit development.

SOFT NOSE occurs when the flesh near the nose of the fruit ripens more quickly than the rest, becoming over-soft, dark yellow, and watery. In severe cases, the flesh around the seed also becomes overly soft, known as jelly seed. The skin around the nose turns yellow before the rest of the fruit. While the exact cause is unclear, it may be linked to a nutritional imbalance or harvesting over-mature fruit.

FLESH BROWNING is characterised by dark brown discolouration, often starting as small dark spots near the seed. In severe cases, it can cover over 50% of the flesh. This condition is believed to be associated with prolonged storage times or a combination of short stor age with excessive delays (several days) between harvest and the start of cold storage.

FLESH CAVITIES are areas of empty space within the fruit, which can appear anywhere in the flesh. These cavities may have a white border around them. They are typically caused by impact damage, such as when fruit is dropped onto a hard surface, or by exposure to hot water treatment.

WHITE PATCHES in the ripe flesh can appear as small rice-sized spots, streaks, or larger areas. These patches are typically firmer than the surrounding flesh. Ricey spots are often caused by damage during heat treatment for disinfestation, while streaks and larger areas are usually the result of impact damage. In some cases, these areas may also contain cavities due to the impact.

Origin Fruit Group | Mango Packing Guide

QUALITY STANDARDS

*Images from Queensland Mango Quality Assessment Manual

Quality control QUARANTINE ISSUES | ALL EU CLASS I

FRUIT FLIES leave small, inconspicuous 'stings' (oviposition sites) on the fruit skin when laying eggs beneath the surface. White larvae emerge from the eggs and consume the flesh, leading to decay and fruit rot. This causes premature ripening, making the fruit unfit for mar keting. The primary cause is fruit flies from the genus Bactrocera, especially the Queensland fruit fly ( Bactrocera tryoni ). The adult flies are red-brown, wasp-like with yellow markings, measuring around 8 mm long. Larvae are white, torpedo-shaped, and jump when disturbed. Adult MANGO SEED WEEVILS lay brown, tubular eggs with two small tails on the fruit, damaging the skin to cover the eggs with sap. Once hatched, the larvae tunnel through the fruit to the seed, where they feed, destroying its viability. The tunnelling larvae do not affect the fruit's flesh. The primary cause is the larvae and adults of the mango seed weevil ( Sternochetus mangiferae ).

LIVE SCALES ON THE FRUIT cause noticeable pink blemishes, which remain even after the scale is removed, affecting the fruit's appearance. The primary cause is the mango scale (Aulacaspis tubercularis). Adult females are white, with a round, transparent wax covering, and each lays about 50 eggs beneath a protective layer. The newly hatched crawlers move in search of a feeding site.

Origin Fruit Group | Mango Packing Guide

Product & Preparation

PRODUCT & PREPARATION

*Images from Queensland Mango Quality Assessment Manual

Ripening Ensuring mango quality begins with harvesting ma ture fruit, which guarantees proper ripening and good flavour. A mature mango has begun internal ripening at harvest, unlike immature fruit that fails to develop the desired flavour and aroma. Internal flesh colour, which begins near the seed and progresses outward, is the most reliable indicator of maturity and ripeness. Firmness and °Brix levels provide additional refer ence points. To measure firmness, use a fruit penetrometer with an 8mm tip on the flesh after removing the skin.

BRIX: juice the flesh from an entire cheek or take a plug down to the seed and test with a refractometer. Key visual indicators include full shoulders at the stem end, signalling the mango was harvested mature, and skin colour changes from dark green to light green or yellow. Training individuals to identify these characteristics improves selection and enables better sorting by ma turity and ripeness at packinghouses. Additionally, online sorting equipment based on firmness, soluble solids content, and defect detection can streamline the process.

BLUSH AT HARVEST | The external colour of mangoes does not always reflect their internal maturity. For instance, cultivars like Keitt remain green even when fully ripe. The amount of red blush on cultivars such as Tommy Atkins is influenced more by the fruit’s position on the tree and the amount of sunlight it receives during growth, rather than its physiological development. Therefore, red blush should not be used as the sole indicator of harvest maturity in mango cultivars that exhibit this characteristic.

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SKIN COLOUR

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Origin Fruit Group | Mango Packing Guide

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