Milk: The milk after shearing the stem is thickened by milky white or no milk.
Flesh: The flesh is slightly yellow and ripe fruit appears on the tree.
Specific gravity: When the proportion of fruit is more than 1 (1.01-1.02), there is a 10%-20% water sinking in the outer transportation fruit.
Hardness: 1.7-2.0kg/cm2
2. Harvesting method After 9:00 in the sunny day, the single fruit is harvested without injury, and the fruit stem is kept 1.5-2 cm when harvested.
Gently put light, use baskets or plastic baskets filled with fruit, baskets of paper, plastic film.
Ship back to the packing site as soon as possible.
With streamline operations, a large-scale orchard should build an automatic semi-automatic belt conveyor type flow operating system.
3, fruit processing fruit processing: cleaning ---- within 8 hours after harvest, with 1% acetic acid solution in the wash pool will be washed on the skin of milk, mud, dry. Cut fruit stems to stay 0.5-1.0cm.
Sterilization treatment --- After the size of a basket of fruit placed in 53 °C 1 °C hot water for 10-15 minutes, 500-1000ppm of hot water added Tesco or benzene Lake or Park Hyway.
4. The fruit quality classification grades the fruit of each size class according to the appearance quality.
Grade 1 fruit: fruit plump, fruit shape correct, smooth skin without lesions, 1-3 scars. Spot area <1 square centimeter.
Grade 2 fruit: Fruit shape is correct, skin is slightly smooth, no serious damage, stained spots 3-10. The total spot area of ​​Grade 3 fruit: The shape of the fruit is relatively correct, with more than 10 spots and black spots. The total spot area accounts for > 10% of the pericarp area.
Packaging: Hot water treatment graded mango cool dry. After cooling, use packaging paper or 0.01mm polyethylene film single fruit packaging, placed in a corrugated cardboard box with a mass of 5 kg, 10 kg, 20 kg.
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