|
PROTOCOL FOR PACKING MANGO
Click
here for Mango INFORMATION UPDATE 25 /9 / 01
Optimum Transit Conditions:
Pulp Temperature: 13°C
Relative Humidity: 90%
Freezing Injury Point: -0.8°C
Approximate Storage Life:
- 14 to 18 days.
- Cool immediately after harvest to maintain quality
and shelf life.
Deterioration Factors:
- Anthracnose breakdown
- Temperature abuse
- Poor handling practice
- Off odours
Harvesting & Storage:
After harvest stabilise pulp temperature at 13°C.
Chilling injury is likely to occur below 9°C. Do
not pack overripe or green fruit for long term storage.
Ensure well vented trays or cartons are used inconjunction
with a LLS smartbag, for maximum shelf life during storage
and transit. High humidity storage may result in the
onset of early rot around the stem. When packing produce
avoid rough handling, pack mango into LLS smartbag,
add 1 ethylene sachet and then close bag. Ensure produce
is packed dry.
Caution:
Mango are climacteric fruits and are very sensitive
to ethylene. Do not transport with ethylene producing
commodities. Ensure one ethylene sachet is added prior
to closing the LLS smartbag.
Critical Path Analysis:
- Harvest
- Sort & Grade
- Benelate Dip in hot water for 24 hours at 13°C
- Pack mango into LLS smartbag - add 1 ethylene sachet
and close bag
- Close carton and store on Pallet - do not shrink
wrap cartons.
- Re - Store in Coolroom at 13°C
Disclaimer:
As Long Life Solutions Ltd has no control over handling,
storage or transportation of fresh produce packed in
its product, the company or its nominated agents, make
no express or implied guarantees and therefore all risks
associated with the product are the responsibility of
the user.
|
