Đề tài Cat Hoa Loc Mango Quality Guide

Cat Hoa Loc Mango Quality Guide By R. J. Nissen1, Nguyen Duy Duc2, Dr Nguyen Minh Chau3 1Department of Primary Industries and Fisheries, Queensland, Australia & 2Southern Sub Institute of Agricultural Engineering and Post-harvest Technology, & 3Southern Fruit Research Institute, Vietnam CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 2 Acknowledgements The authors wish to acknowledge that funding to produce this quality guide was provided by the AusAID Collaboration of Agricultural and Rural Development (CARD) Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management”. Contributing authors are: DPI&F R.J. Nissen SOFRI P. Hofman Dr. Nguyen Minh Chau S Ledger Ms. Le Thi Thu Hong R Marques R Holmes Ms Nguyen Trinh Nhat Hang SIAEP Mr. Do Minh Hien Mr. Nguyen Duy Duc Ms. Tran Nguyen Lien Minh Professor Luu Trong Hieu Ms Nguyen Thi Ngoc Truc Professor Nguyen Tho Mr Doan Hun Tien Mr Vu Cong Khanh Mr. Nguyen Thanh Tung Mr Le Minh Hung Mr Pham Hoang Lam Mr Ngo Van Binh Mr. Le Quoc Dien Mrs Tran Thi Ngoc Diep Mrs Nguyen Vu Hong Ha MS San Tram Anh Ms Tran Thi Kim Oanh The Department of Primary Industries and Fisheries (DPI&F), the Southern Sub Institute of Agricultural Engineering and Post-harvest Technology (SIAEP) and Southern Fruit Research Institute has taken every care in preparation of this publication, the DPI&F, SIAEP and SFORI, accepts no responsibility for decisions or actions taken as a result of any data, information, statement or advice, expressed or implied contained in this report. © The State of Queensland, Department of Primary Industries and Fisheries, 2008. Copyright protects this work. Except as permitted by the Copyright Act 1968 (Cth), reproduction by any means (photocopying, electronic, mechanical, recording or otherwise), making available online, electronic transmission or other publication of this work is prohibited without the prior written permission of The Department of Primary Industries and Fisheries, Queensland. Inquiries should be addressed to copyright@dpi.qld.gov.au (Ph: +61 7 3404 6999). CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 3 How to use this guide The mango quality guide is a tool to improve communication about mango quality between, extension agents, researchers and members of the whole supply chain (from nurserymen, farmers, collectors, wholesalers, traders, export agents, retailers and consumers). It provides a common product language to describe and assess mango quality. This guide can be used by all members of the supply chain to: • develop product specifications • train staff in quality standards • check the quality of consignments • report on quality problems occurring in the supply chain • evaluate new varieties of mango The assessing mango quality section provides methods for sampling and assessing mango quality. It provides advice on how to sample mango and how to assess external, internal and eating quality. The external quality descriptions and internal quality descriptions sections provide colour photographs, along with descriptions, to illustrate mango characteristics and quality defects. Mango characteristics include features such as shape, size, colour, lenticel spotting At the back of this booklet there is a quality assessment quick guide that provides a summary of the external and internal characteristics and quality defects, as well as assessment levels for eating quality. Once you are familiar with the identification of characteristics and quality defects, the quick guide can be used as a reference for quality assessment. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 4 Table of Contents Acknowledgements 2 Shape of fruit beak 18 Internal fruit quality descriptions 43 Shape of fruit apex 19 Flesh colour 43 How to use this guide 3 Shape of fruit sinus 20 Quality assessment quick guide 46 Mango fruit structure 5 Fruit maturity and Cat Hoa Loc variety characteristics 21 External quality attributes 47 Immature fruit characteristics 21 External quality defects 47 Mango ripening 6 Immature fruit apex 22 Internal quality attributes 51 Assessing mango fruit quality 7 Fruit shoulder, beak apes and sinus 23 Internal quality defects 51 External quality 8 Appendix A 58 Internal Quality 8 Skin Colour 25 Problems with mango ripening 58 Eating Quality 9 Appendix B 59 Sweetness 9 Fruit size and weight grades 26 Food safety with mangoes 59 Texture and Flavour 10 Extra class 26 Class 1 28 External quality descriptions 11 Class 2 30 Fruit Shape 11 Class 3 32 Fruit shape of popular varieties in Southern Vietnam 12 External quality descriptions for harvest maturity 13 External fruit quality defects 33 Fruit development – immature to mature 13 Misshapen fruit 33 Shape of fruit base & stem end cavity 14 Blemishes and rub damage 34 Shape of fruit base, stalk end and neck of fruit 15 Insect damage 40 Shape of fruit shoulder 17 Disease damage 41 CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 5 Mango fruit:- mango structure Description Stem Shoulder of fruit Remnant of floral inflorescence Lenticel spot on skin Stem end /Fruit base end Fruit apex end and beak CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 6 Mango ripening Respiratory patterns of fruit during ripening As mango fruit mature (from unripe to ripen), both chemical and sensory fruit qualities change. These changes are effect fruit texture, colour and flavour. Skin colour changes, from dark green to yellow and the flesh changes colour from white to yellow and softens. During this ripening process fruit will respire, using oxygen and producing carbon dioxide and heat. Ethylene, a natural plant hormone is also produced and increases in concentration during the ripening process. Mango fruit will also continue to loose water after harvest, reducing the salable weight, and affecting the appearance, texture and fruit quality. Therefore, temperature control is the most critical management control practice that minimise loss in mango fruit quality. Note:- Ethylene can have either a positive or negative effect on fruit quality. Any form of mechanical damage will cause loss of appearance, increase water loss, respiration and ethylene production and allow entry of disease organisms. Fruit damage, such as bruising, abrasion injury (rubbing), cracking and splitting significantly reduces fruit quality. Fruit injury can be either external or internal and occur during harvesting, sorting and grading, packing, handling, transporting and marketing. Mango fruit spurt a highly caustic sap when the stem is first removed from the fruit (spurt sap). This causes severe injury to the mango fruit skin (dark spots, blotches or streaks on the fruit. Skin blemishes can also appear on mangoes during post-harvest handling. This damage causes brown markings on the skin (light- to dark-brown etching, staining, or spotting). Diseases, (anthracnose, stem end rot, bacterial black spot), physiological disorders, (jelly seed soft nose internal breakdown), treatment injuries, (cold, chilling, heat, ethylene and fumigation) cause serious damage, severely reducing the saleability of mango fruit. Main changes in mango fruit during ripening Time CO2 output Heat output O2 Consumption Respiration rate Climacteric (ripening fruit) Eg. Mango Non-climacteric Eg. Orange Eating ripe Time R e l a t i v e c h a n g e Firmness Skin colour Sugars Acidity CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 7 Assessing mango quality Sampling mango To assess the quality of mango in a shipment of fruit sent to the markets, packed in bins (wire or bamboo baskets), sample a minimum of twelve mango fruit at random. If the quality is highly variable, sample more mango fruit to obtain a representative sample. Select the mango fruit from different positions in the bin (top, middle and bottom) and from different bins. For example, from a 65 kg bin of mango fruit, select at least four mango fruit per bin from three bins in the shipment, resulting in twelve fruit in total to for assessment. For mango fruit packed in cartons, select at random one fruit from a six carton stack and repeat for each six carton stack until twelve fruit have been obtained. Rating scale Either the percentage of the fruit affected by a disorder, or a rating (1-5), from the scale right, are used to rate disorders. The rating scale used needs to be appropriate for both the disorder being measured and the expertise of the assessor (Lawless and Heymann, 1998). Commercial personnel may find a five-point scale (1 to 5) easier and faster to use. Scientific personnel may want to assess in more details by using smaller graduations or a percentage scale. From page 45 onwards in this book, rating scales are provided for both commercial and research personnel to use when rating various mango fruit characteristics. Some of these characteristics may be used by researchers to describe different mango variety characteristics or can be used by commercial personnel working in a supply chains to describe quality characteristics important to their customers. Rating % of surface area or volume affected 1 0% 1.5 5% (3cm2) 200 dong coin 2 10% (5cm2) 5 000 dong coin 2.5 15% 3 25% 3.5 33% 4 50% 4.5 75% 5 100% Area = 25% of total surface area Area = 10% of total surface area CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 8 External quality The external appearance is assessed using the characteristics and quality defect level illustrated in the External Quality Description section and summarised in the Quality Assessment Quick Guide at the back of this booklet. Start with the basic characteristics and then assess the level of any defects present. The diagrams (right) indicate area representations to help you evaluate the extent of the quality defects. Note: Total surface area refers to the entire surface of the mango fruit. 5 000 Dong coin is approximately 5 cm2 200 Dong coin is approximately 3 cm2 Internal quality Internal quality is assessed by cutting the mango longitudinally (length wise, to remove a cheek), as demonstrated in the photograph (right). Select one half (cheek) of the mango and assess the characteristics and quality defect levels illustrated in the internal quality description section (and summarised in the quality assessment quick guide at the back of this booklet). Note:- always start with the basic characteristics and then assess the level of any defect present. For Flesh colour, use the flesh colour chart, page 44 to 46 in this booklet. For assessing flesh appearance, cut one half of the mango longitudinally to check for cavities and dry segments and sections around the seed, shoulder and neck of the fruit. Assess internal quality by cutting a mango longitudinally near the seed CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 9 Eating quality Sweetness To assess sweetness, take a sample of flesh from the point halfway between the mesocarp and axis of the fruit as show in the photographs below. Squeeze the sample and allow the juice to run onto the prism of the refractometer. The brix level is determined by reading the level on the scale through the eyepiece of the refractometer. Sweetness is measured using a refractometer. The refractometer measures the Brix level, which is equivalent to the percentage of sugar in the juice. Brix: Greater than > 24 (Highly Acceptable) 21 -24(Acceptable) Less than < 20 (Un acceptable) It is important that a temperature-compensating refractometer is used. The brix level varies with temperature-the higher the temperature, the lower the brix level. If the mango fruit and refractometer are of the same temperature, the refractometer adjusts the reading to be equivalent to a reading at 200C. Cut one half of the mango in half again Squeeze the juice from the sample onto the prism of the refractometer CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 10 Texture and flavour Assess texture and flavour by taking a sample from a similar position in another quarter of the fruit To assess taste, cut another wedge section from a similar position in another quarter of the fruit. Assess for texture and flavour using the quality levels. Texture 1. Crisp 2. Slightly Crisp 3. Floury/slightly mealy 4. Soft/ or Mealy 5. Soft/ or Mushy Flavour 1. Like very much 2. Like moderately 3. Like slightly 4. Dislike slightly 5. Dislike moderately 6. Dislike very much 7. Do not like at all CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 11 External descriptions Fruit Shape Oblong Elliptic Roundish Ovoid Obovoid A typical Cat Hoa Loc mango fruit is oblong in shape but fruit that are fully mature can be roundish, elliptic or obovid due to pollination or insect damage. Natural shape for the mango variety Cat Hoa Loc is oblong. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 12 External descriptions Fruit Shape of popular varieties in Southern Vietnam Cat Hoa Loc Mango Variety Cat Chu Mango Variety Buoi / Ghep Mango Variety CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 13 External quality descriptions for harvest maturity Cat Hoa Loc fruit development - immature to mature fruit Immature fruit Note: fruit shoulder fully developed Fruit partially developed Note: Fruit shoulder nearly fully developed Fruit fully developed Note: Fruit shoulders have filled out and are fully developed Fruit are immature and not ready for harvesting Fruit are immature and not ready for harvesting Fruit are mature and can be harvested CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 14 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit base & stalk end cavity Absent Shallow Medium Deep Very deep Cat Hoa Loc mango fruit stalk insertion is vertical. Depth of stalk cavity is either absent or shallow, if stalk cavity medium deep or very deep fruit are not Cat Hoa Loc variety. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 15 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit base Stalk end and neck of fruit Absent Slightly Prominent Prominent Very Prominent Cat Hoa Loc mango fruit stalk insertion is vertical. Fruit neck prominence is absent, or slightly prominent, prominent and very prominent, necked fruit are not Cat Hoa Loc variety. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 16 External descriptions for fruit maturity of Cat Hoa Loc Shape of Cat Hoa Loc fruit base, stem end and neck Stem end cavity:- absent Stem end cavity:- absent Stem end cavity:- shallow Immature fruit: stalk end and fruit neck is slightly prominent Mature fruit stalk: end and fruit neck is absent Mature fruit: stalk end and fruit neck is absent CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 17 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit shoulder Slopping, abrruptly Ending in a long curve Raised and then rounded Cat Hoa Loc mango fruit ventral shoulder is ending in a long curve. Fruit that have shoulders that are slopping abruptly or raising and then rounded are not Cat Hoa Loc variety. CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 18 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit beak Perceptible Pointed Prominent Cat Hoa Loc Mango Fruit are not Cat Hoa Loc Variety Fruit are not Cat Hoa Loc Variety Mammiform Fruit are not Cat Hoa Loc Variety CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 19 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit apex Acute Obtuse Rounded Cat Hoa Loc Mango apex is Acute Fruit are not Cat Hoa Loc Variety Fruit are not Cat Hoa Loc Variety CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 20 External descriptions for fruit maturity of Cat Hoa Loc Shape of fruit sinus Absent Shallow Deep Cat Hoa Loc Mango apex is Absent Mature fruit of the Cat Hoa Loc variety may have a slightly shallow sinus shape Fruit are not Cat Hoa Loc Variety CARD Project 050/04 VIE “Improvement of export and domestic markets for Vietnamese fruit through improved post-harvest and supply chain management By R. J. Nissen, Nguyen Duy Duc & Dr Nguyen Minh Chau et. al. 2008 Page 21 External qua