The Importance of Mango Quality Control & Testing

Common Mango Defects in Quality Management

• Common Pests
  Various pests affect mangoes. Fruit flies lay eggs in developing fruit, which feed on the mango pulp. Hoppers suck sap from young leaves and flowers, making them drop prematurely, while stem borers can undermine the stem, branches and twigs of the tree.
• Mango Mealybugs
  Mango mealybugs feed on plant sap and excrete a sticky substance called honeydew that leads to sooty mold growth on the fruit.
• Mango Malformation Disease (MMD)
  This is a disorder in mango trees leading to abnormal growth and decreased fruit yield. Often associated with the Fusarium fungus, MMD results in deformed, dwarfed structures, severely impacting the tree's productivity and health.
• Powdery Mildew
  This disease appears as a white powdery substance on the leaves and flowers, caused by the fungus Oidium mangiferae. It impedes the process of photosynthesis by covering leaf surfaces, thereby stunting growth and leading to premature leaf fall.
• Bacterial Black Spot
  Bacterial Black Spot affects mangoes by producing distinct dark spots on the surface. These spots, often raised and rough, not only mar the appearance but also compromise the quality and market value of the mango.
• Mango Scab
  Caused by Elsinoë mangiferae, this disorder impacts mango quality, creating rough brown spots on fresh fruit. Various mango varieties are susceptible to mango scab.
• Mango Black & Brown Spots
  Skin blemishes and discoloration can either be the result of a disease, or rough handling in harvesting, packaging and transit. In either case, the fruit may fall short of desired quality standards.
• Internal Color and Firmness
  The internal color and firmness of a mango are vital quality parameters. Variations in these attributes can affect the mango's ripeness and maturity, leading to a lack of consistency in taste and texture.
• Spongy Tissue
  This is a common defect in certain mango varieties, particularly in Alphonso mangoes. It can drastically reduce mango quality, resulting in internal, inedible sections within the fresh fruit. Spongy tissue often goes undetected during quality control inspections.
• Internal Necrosis
  Internal Necrosis manifests as discolored, inedible sections within the mango without altering its external appearance. This condition is subtle and might be unnoticed until the fruit is cut open, presenting challenges for quality assurance.