A PORTFOLIO ON POST-HARVEST HANDLING,

STORING, AND PACKAGING OF

MANGO (Mangifera indica)

SUBMITTED TO PAULINO A. OÑAL, JR., PHD.

AS REQUIREMENT FOR THE COURSE POSHAT23P

BY

NATHANIEL JOHN C. BERMEJO, BSA-CS III

APRIL 2023

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 TABLE OF CONTENTS
NAME OF THE CROP 3
SCIENTIFIC NAME 3
COMMON NAME 3
CROP PICTURE 3
INTRODUCTION 4
CROP ORIGIN 4
STATISTICS OF PRODUCTION INTERNATIONAL 5
STATISTICS OF PRODUCTION DOMESTIC 5
CROP DESCRIPTION 7
NUTRITIONAL VALUE 7
MEDICINAL BENEFITS 8
HARVESTING 8
MATURITY PERIOD 8
MATURITY INDICES 9
MODE OF HARVESTING 9
PACKAGING AND STORING 11
PRODUCTS OF MANGOES 13
REFERENCES 14

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NAME OF THE CROP: Mango

SCIENTIFIC NAME: Mangifera indica

COMMON NAME: Katchamita, Indian Mango, Mangga or Paho

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 INTRODUCTION

CROP ORIGIN

Mango, the delicious and juicy tropical fruit, is believed to have originated in South

Asia, specifically in the region that is now India, Myanmar, and Bangladesh. The history of

mango can be traced back to more than 4,000 years ago when it was first cultivated in the

Indian subcontinent. Let's dive deeper into the past and origin of mango.

The word mango is derived from the Tamil word "manga" or "man-gay," which means "fruit."

The mango tree (Mangifera indica) is a member of the Anacardiaceae family, which also

includes the cashew and pistachio trees. It is a tropical and subtropical fruit tree that can grow

up to 30 meters tall and produce hundreds of fruits per year. According to Hindu legend, Lord

Buddha was offered a mango grove as a gift by a devotee named Citta. The grove was called

Amrapali and was located in Vaishali, Bihar. The story goes that Buddha was so impressed

with the sweetness of the mangoes that he declared it to be the "fruit of the gods."

Mango cultivation gradually spread to Southeast Asia and the Philippines through trade and

migration. The Portuguese introduced the fruit to the Western world in the 16th century when

they began exploring and trading in the East Indies. From there, mangoes made their way to

Africa, South America, and the Caribbean. Today, mangoes are grown in over 100 countries

worldwide, with India being the largest producer of mangoes. Other major mango-producing

countries include China, Thailand, Indonesia, Mexico, Pakistan, and the Philippines.

The popularity of mangoes has led to the development of many different varieties, each with

its own unique flavor, texture, and color. Some of the most popular varieties include Alphonso,

Tommy Atkins, Kent, and Haden. In addition to being a delicious fruit, mangoes also have

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many health benefits. They are rich in vitamins A and C, potassium, and fiber. They have also

been found to have anti-inflammatory and antioxidant properties.

In conclusion, mangoes have a rich history that dates back thousands of years. From their

origins in South Asia to their worldwide popularity today, mangoes have played an essential

role in the diets and cultures of many different societies. Whether enjoyed fresh or in various

dishes, mangoes are a truly delicious and versatile fruit.

STATISTICS OF PRODUCTION
INTERNATIONAL

Mangoes are one of the most widely consumed fruits in the world. According to the

Food and Agriculture Organization of the United Nations, global mango production reached

51.3 million tons in 2020. Hence, this is true to the study entitled "Mango Cultivation in Asia:

Current Status and Future Prospects" by M. A. Haque, it was published in the Journal of Crop

Production in 2020.

In addition, India is the largest producer of mangoes, accounting for approximately 40%

of the world's mango production. Other major producers include China, Thailand, Mexico, and

Indonesia, Choudhary, et al. (2019). The most popular varieties of mangoes in international

settings include Alphonso, Tommy Atkins, Kent, Haden, and Keitt. The top mango-exporting

countries are Mexico, Peru, and Ecuador. The demand for mangoes continues to grow globally,

driven by the increasing popularity of this delicious fruit in both local and international

markets, Thakor (2019).

STATISTICS OF PRODUCTION
DOMESTIC

The Philippines is one of the largest mangoes producing countries in the world, with a

rich history of mango cultivation dating back to the 17th century. Mango production is an

important contributor to the country's economy, providing income for farmers and supporting
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the food processing and export industries. Statistics on the production of mango in the

Philippines are regularly published by the Philippine Statistics Authority (PSA), a government

agency responsible for collecting and disseminating official statistics on various sectors of the

economy. These statistics cover a range of indicators such as production volume, value, yield,

and area harvested.

According to the latest available data from the PSA, the Philippines produced a total of

798,994 metric tons of mangoes in 2020. This represented a 4.9% increase from the previous

year and was largely driven by the expansion of mango farms and improved farming practices.

The majority of mango production in the Philippines is concentrated in the regions of Central

Luzon, Calabarzon, and Western Visayas. In addition to domestic consumption, the Philippines

exports significant quantities of fresh and processed mangoes to other countries, particularly to

Japan, South Korea, and the United States. In 2020, the country earned over USD 68 million

from mango exports, making it a major player in the global mango trade.

Moreover, from October to December 2022, mango production was estimated at 25.47

thousand metric tons. This level represents a decline of -5.8 percent from the recorded 27.05

thousand metric tons produced during the same period of 2021. Caraga was the top mango

producer with 6.56 thousand metric tons output or 25.8 percent share to the total production

this quarter. Zamboanga Peninsula and Northern Mindanao followed with respective shares of

23.6 percent and 15.9 percent. Global exports of mangoes are expected to decline to

approximately 2.1 million tons in 2022, a decrease of 5 percent, or some 120 000 tons, from

the previous year. The main reasons behind this are a substantial drop in exports of mangoes

from Brazil and Peru, which look unlikely to be offset by higher exports from Mexico, the

leading exporter of this commodity group, PSA (2022).

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 Overall, statistics on the production of mango in the Philippines reflect the country's

vibrant agricultural sector and its growing importance in the global food market. Moreover,

CROP DESCRIPTION

NUTRITIONAL VALUE

Mango is a tropical fruit that is rich in nutrients and offers numerous health benefits.

Here are the nutritional values of 100 grams of raw mango, according to the United States

Department of Agriculture (USDA) National Nutrient Database:

• Calories: 60 • Vitamin C: 36.4 milligrams

• Carbohydrates: 15 grams • Vitamin A: 54 micrograms

• Protein: 0.82 grams • Folate: 14 micrograms

• Fat: 0.38 grams • Potassium: 168 milligrams

• Fiber: 1.6 grams

Moreover, one cup (165 grams) of sliced mango, based on data from the United States

Department of Agriculture (USDA) National Nutrient Database 2021:

• Calories: 99 • Protein: 1.1 grams

• Carbohydrates: 25.6 grams • Fat: 0.6 grams

• Fiber: 2.6 grams

• Vitamin C: 46.9 milligrams (78% of the Daily Value)

• Vitamin A: 1262 International Units (25% of the Daily Value)

• Folate: 23.1 micrograms (6% of the Daily Value)

• Potassium: 277 milligrams (8% of the Daily Value)

• Copper: 0.2 milligrams (9% of the Daily Value)

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 Mango is also a good source of other nutrients such as vitamin K, vitamin E, and several

B vitamins. Mango is also a good source of other vitamins and minerals such as vitamin B6,

vitamin K, and copper.

MEDICINAL BENEFITS

Mangoes are rich in antioxidant properties. It is found to be rich in polyphenols,

carotenoids, and other antioxidants that may help protect against oxidative stress and reduce

inflammation in the body, Kim and Kim (2017). In digestive health, mango contains dietary

fiber and digestive enzymes that may aid digestion and prevent constipation, Asam, et. al

(2012). Moreover, immune system support; mango is a good source of vitamin C, which is

important for immune system function and may help reduce the risk of infections, Carl and

Maggini, (2017). In the skin health, mango contains compounds that may help protect the skin

from sun damage and promote wound healing, Schagen, et. al (2017). In the eye health, mango

is a good source of vitamin A, which is essential for eye health and may help reduce the risk

of age-related macular degeneration, Sommerburg, et. al (1998).

HARVESTING

MATURITY PERIOD

In terms of mango tree growth stages, it takes approximately four months for the

mangos to mature on the tree before they’re ready for harvest. It takes 4 to 5 days to ripen

naturally if it is not treated with chemicals. This ripening can be made faster by covering the

mangoes with paper or a paper bag that initiates the mangoes' self-ethylene mango ripening

process, speeding up to 2 to 3 days, AgriInfo,in (2018).

Another study conducted to test the maturity of mangoes found out that in the mangoes

in the Philippines varies depending on the variety and location of cultivation. Generally, it takes

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around 3 to 5 months for mangoes to reach maturity from flowering. According to a study by

the Philippine Council for Agriculture, Aquatic and Natural Resources Research and

Development (PCAARRD), the mango varieties commonly grown in the Philippines have

varying maturity periods. The Philippine Carabao mango, the most popular variety, has a

maturity period of 110 to 120 days from flowering, while the Pico mango takes only 80 to 90

days.

MATURITY INDICES

Maturity indices of mango refer to the physical and chemical characteristics that

indicate when the fruit has reached its optimal ripeness and is ready for harvest. These indices

can vary depending on the mango variety and environmental conditions.

According to a study published in the Journal of Food Quality, the following are some

common maturity indices for mango. This will include skin color. It changes color of the mango

skin changes from green to yellow or red as the fruit ripens. Firmness, as the fruit ripens, it

becomes softer to the touch. TSS (Total Soluble Solids) content also affects the ripening

process of mangoes. The TSS content of the fruit increases as it ripens, indicating a higher

sugar content. Hence, acidity decreases as it ripens, that is why the sourness reduces as it ripens.

Aroma, the mango develops a characteristic sweet, fruity aroma as it ripens.

These indices can be used individually or in combination to determine when the fruit

has reached its optimal ripeness for harvest. However, it is important to note that the exact

maturity indices can vary depending on the mango variety and should be determined based on

the specific characteristics of the fruit being grown.

MODE OF HARVESTING

The most common mode of harvesting mangoes in the Philippines is by hand picking.

This involves climbing up the tree to manually pluck the ripe mangoes. According to a study

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conducted by the Philippine Council for Agriculture, Aquatic and Natural Resources Research

and Development (PCAARRD), hand picking is the most widely used method of harvesting

mangoes in the country, PCAARRD (2017). Hand picking is preferred because it allows

farmers to selectively harvest only the mature fruits, while leaving the immature ones to ripen

and develop further. This helps to ensure a high-quality yield and also reduces the risk of

damage to the fruit and the tree itself. Handpicking involves climbing up the mango tree and

carefully plucking the fruits using a basket or a bag. This method is preferred over other

methods such as shaking the tree or using mechanical harvesters, which can cause damage to

the fruits and the tree itself.

This method of harvesting is commonly used because it allows for careful selection and

handling of the fruit, which helps to minimize damage and bruising. Additionally, it is a more

cost-effective method compared to using machines or other equipment.

On the other hand, mechanical harvesting of mangoes is not commonly practiced in the

Philippines, as handpicking remains the preferred method due to its practicality and

effectiveness in preserving the quality of the fruits. However, there have been studies

conducted on the use of mechanical harvesting in other mango-producing countries, such as

India and Australia.

In India, mechanical harvesting of mangoes is done using various types of equipment,

including hand-held harvesters and tractor-mounted machines. A study published in the

International Journal of Agriculture, Environment and Biotechnology reported that mechanical

harvesting can be an efficient and cost-effective method for large-scale mango production, but

it requires careful planning and coordination to ensure the fruits are not damaged during the

harvesting process.

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 In Australia, mechanical harvesting of mangoes has been tested using a self-propelled

machine that uses vibrating rods to shake the fruits off the tree. A study published in the Journal

of Agricultural Engineering Research found that the mechanical harvesting method resulted in

higher yields of marketable mangoes compared to handpicking, but also resulted in a higher

percentage of damaged fruits.

PACKAGING AND STORING

The mango industry currently uses several box designs and sizes, the most common

size being the 12-down and 14-down boxes. Over the years, the mango industry has developed

boxes that fit the size and dimensions of the fruit grown in each producing region and also

maximize the amount of product that can be transported in enclosed trailers and sea containers.

However, there are disadvantages to the current mango boxes.

Prototype examples of 5-down common footprint mango box designs. These images are for
demonstration purposes only and final designs are still under development.

Corrugated board box for mango packaging and transportation.

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 Traditional crates for domestic transportation and local transportation of mangoes.

Common footprint, 5-down box

The thermometers were calibrated in house to record temperature of the fruit, temperature of the
tunnels, temperature of the containers, humidity of the tunnels, humidity of the box, humidity of the
container etc.

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 Controlled temperature storage of mangoes inside the boxes and pallets for
transportation and storage.

Post-harvest products of mangoes.

PRODUCTS OF MANGOES
1. Dried Mango 6. Mango Jam
2. Frozen Mango 7. Mango Juice
3. Mango Marmalade 8. Pickled Mango
4. Mango Chutney 9. Mango Puree
5. Mango Halves in Syrup 10. Mango Leather

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 REFERENCES

Ahn, J., & Kim, J. (2017). Maturity Indices of Mango (Mangifera indica L.) and its Quality
Changes during Ripening. Journal of Food Quality, 2017, 1-8.
https://doi.org/10.1155/2017/3072769
Aslam, M. N., Lansky, E. P., & Varani, J. (2012). Pomegranate as a cosmeceutical source:
pomegranate fractions promote proliferation and procollagen synthesis and inhibit matrix
metalloproteinase-1 production in human skin cells. Journal of ethnopharmacology, 145(1),
45-50.
Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211.
Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects.
Critical Reviews in Food Science and Nutrition, 53(7), 738-750. doi:
10.1080/10408398.2011.556759
Gupta, R. K., & Kumar, R. (2016). Development of mechanical harvester for mangoes: A review.
International Journal of Agriculture, Environment and Biotechnology, 9(2), 399-407.
Info, T. A. (2018, January 16). Maturity signs and harvesting of Mango. agriinfo.in. Retrieved April
27, 2023, from https://agriinfo.in/maturity-signs-and-harvesting-of-mango-2018/
Kim, H. J., & Kim, K. (2017). Antioxidant activities of mango fruit extracts and their correlation
with phenolic content. Food Science and Biotechnology, 26(1), 45-51.
"Mango History and Origin," Mango.org, accessed April 27, 2023,
https://www.mango.org/mango-history-and-origin/.
"Mango," Encyclopaedia Britannica, accessed April 27, 2023,
https://www.britannica.com/plant/mango.
"The History of Mangoes," National Mango Board, accessed April 27, 2023,
https://www.mango.org/the-history-of-mangoes/.
PCAARRD. (2021). Mango Production in the Philippines. Retrieved from
https://www.pcaarrd.dost.gov.ph/home/portal/index.php/quick-information-guides/3122-
mango-production-in-the-philippines
Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development
(PCAARRD). (2014). Mango Production in the Philippines. Retrieved from
https://www.pcaarrd.dost.gov.ph/home/portal/index.php/13-pcaarrd-blogs/1372-mango-
production-in-the-philippines
Schagen, S. K., Zampeli, V. A., Makrantonaki, E., & Zouboulis, C. C. (2012). Discovering the link
between nutrition and skin aging. Dermato-endocrinology, 4(3), 298-307.
Sommerburg, O., Keunen, J. E., Bird, A. C., & van Kuijk, F. J. (1998). Fruits and vegetables that
are sources for lutein and zeaxanthin: the macular pigment in human eyes. British Journal
of Ophthalmology, 82(8), 907-910.
Thakor. (2019). Indian mango – production and export scenario - isasat. Retrieved April 27, 2023,
from http://www.isasat.org/Vol-3-issue-1-Jan-2019/AARJ_III_1_2019_9_Thakor_pp80-
88.pdf
United States Department of Agriculture. (2020). Mango, raw. National Nutrient Database for
Standard Reference Legacy Release. Retrieved from https://fdc.nal.usda.gov/fdc-
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