Retail practices for mango
Improved retail practices can lead to a higher quality of fresh fruit and vegetables and improve customer satisfaction. For the highest freshness of the mango on the shelf and to minimize waste, 'first-in first-out' management may be the best strategy. However, quality inspections may lead to other decisions. The staff must be well trained in handling the different types of fresh produce. They must realize that fresh products are very susceptible to handling damage and to unfavorable conditions such as too low or too high temperature.
Good mango quality
Mangos are among the most popular fruits in the world and available all year round. They can usually be purchased as a single fruit or as twin pack. At the retail reception point, the mangos are mature but not necessarily ripe yet. They continue the ripening process and reach a satisfactory degree of ripeness during display or after purchase. Internal flesh colour and firmness are indicators of ripeness. The ripeness of the mango cannot be judged by its red color (also called 'blush'). For some varieties, a change from the green ground colour to yellow can be a good indicator. Other varieties keep a green skin even when ripe.
Attention points in the store
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Quality standards
Fresh mangos must comply with specific requirements to be allowed on the market. The produce must comply with legislation to avoid health and environmental risks, and meet quality standards. Quality standards include regulations such as minimum fruit quality, size, packaging and labelling requirements. Mangos must meet at least with the general minimum requirements, such as being intact and free from rotting. Additional requirements apply to Class Extra, Class I and Class II. The main segment for mangoes (on the European market) is Class I. -
Varieties
There are different varieties of mango. Each variety has its own characteristics of colour, flavour and texture. The availability of a variety can vary throughout the year, depending on the growing season in the country of origin. Kent, Keitt, Palmer and Tommy Atkins are among the most popular varieties. Organic mangoes are required by a small but growing niche market. -
Quality inspection
To be sure of a good quality product to display, quality inspection upon receipt is very important. Mangos may have disorders that may have occurred during previous parts of the supply chain. Improper postharvest handling may have caused mechanical damages, while wrong temperature and time management may have caused ripening problems. -
Ripeness
Not external, but internal flesh color is generally the best indicator of ripeness. The flesh is white/green/pale-yellow when unripe. During ripening, the flesh near the seed starts to change colour to yellow/orange and the colour progresses outwards. Firmness, °Brix (sugar content) and flavour can be used as additional indicators. The mangos continue to ripen at room temperature, they become sweeter and softer. -
Display
Mangos are a tropical fruit. They shouldn't be cooled below 10-12 °C, as they can develop discolorations and poor flavour. It is best to display at ambient temperature. During non-business hours, products can be taken from the shelf and placed in a refrigerated room above the indicated minimum temperature. The development of a grayish discoloration of the skin can be a sign of chilling injury, which can also lead to flesh browning and poor flavour. -
Handling and quality
Mangoes, including the firm ones, can be bruised if handled too roughly. Do not stack mango too high, especially ripe soft mangos are very easily damaged. Never empty a box by holding it upside down. Instead, take mangoes one by one by hand. To prevent disappointed customers, remove overripe, shrivelled, damaged and diseased product from the display.