Madurez y maduracion de la fruta

Quality Control Procedures for Mango Ripeness

Importance of Quality Control in Mango Ripening

• The ripening process of mangoes involves significant physical and chemical changes from harvest to retail display, necessitating rigorous quality control procedures.

• Maintaining appropriate conditions such as temperature, carbon dioxide levels, ethylene exposure, and relative humidity is crucial for achieving the right ripening stage.

Evaluating Mango Ripeness

• External characteristics like overall appearance, shoulder width, and skin color are essential indicators of ripeness; minimal defects are preferred.

• Internal assessments include measuring pulp firmness with a penetrometer and evaluating total soluble solids (TSS), which reflect sugar content but not specific starch or sugar types.

Key Indicators of Ripeness

• The development of yellow coloration in mango pulp is a critical indicator of ripeness that varies by variety.

• Firmness should be measured using a penetrometer rather than manual squeezing to ensure accuracy in assessing fruit quality.

Additional Factors Affecting Quality Assessment

• Skin color can vary based on sunlight exposure during growth rather than indicating maturity; some varieties may appear green externally yet be ripe internally.

• General appearance inspection helps identify external defects but does not directly correlate with internal ripeness; internal inspections are necessary for accurate evaluation.

Guidelines for Consistent Evaluation

• The National Mango Board has developed a comprehensive guide to assess mango maturity accurately according to variety.

• Consistency in evaluation procedures is emphasized as key to successful quality control throughout the supply chain.