Everything you need to know about mango cultivation, growth and production. Learn about:- 1. Introduction to Mango 2. Climate and Soil Required for Cultivation 3. Propagation 4. Cultivation 5. Harvesting and Postharvest Management 6. Varieties and Yielding 7. Grades, Sizes and Packaging 8. Uses.
Contents:
- Introduction to Mango
- Climate and Soil Required for Mango Cultivation
- Propagation of Mango
- Cultivation of Mango
- Harvesting and Postharvest Management of Mango
- Varieties and Yielding of Mango
- Grades, Sizes and Packaging of Mango
- Uses of Mango
1. Introduction to Mango:
Mango (Mangifera indica) belongs to family Anacardiaceae and includes about 35 species. The exact origins of the mango are unknown, but most believe that it is native to Southern and Southeast Asia including the Philippines, Indonesia, India, Burma, Sri Lanka, Pakistan and Bangladesh owing to the wide range of genetic diversity in the region and fossil records dating back 25 to 30 million years.
The name of the fruit comes from the Tamil and Malayalam word manga and was popularized by the Portuguese after their Indian exploration, hence the word manga in Portuguese.
Mangos retain a special significance in the culture of South Asia where they have been cultivated for millennia. It has been the national symbol of the Philippines. Reference to mangoes as the food of the gods can be found in the Hindu Vedas and the leaves are ritually used for floral decorations at Hindu marriages and religious ceremonies.
This fruit, too, played an important role for the Egyptians, in which they would take the mango peel and smear it on their skin in order to protect their skin from the sun, reducing the risk of skin cancer also known as the red infection, while working on the pyramids.
It is the leading fruit crop of India and considered to be the king of fruits. In India it has been grown for over 400 years. India shares about 56% of total mango production in the world. More than 1,000 varieties exist today. Mango occupies 22% of the total under fruits comprising of 1.2 million hectares, with a total production of 11 million tonnes.
Uttar Pradesh and Andhra Pradesh are having the largest area under mango each with around 25% of the total area followed by Bihar, Karnataka, Kerala and Tamil Nadu.
Farmers in the entire coastal Konkan belt (Maharashtra) cultivate the Hapoos mango, which fetches them substantial profits. The Ratnagiri and Devgad Hapoos from Maharashtra jointly take place of pride as the finest amongst all types of mangoes produced. Otherwise, the state of Uttar Pradesh dominates the mango production in the North, and it is considered the most important fruit in central and eastern part of the state, from Lucknow to Varanasi, which also produce some fine varieties.
In southern India, Andhra Pradesh and Karnataka states are major producers of mangoes and specialize in making a variety of mango pickles. These pickles can be very spicy. It is almost an essential food in Andhra families, where mango pickle production is a household activity in summer. Mango is not considered as a commercial crop of Kerala, but mango trees are inevitable components of homesteads of the state. The total estimated area under mango cultivation is 75,911 hectares with an annual production of 323,517 tones.
Commercial orchards of mango are being established in the Palakkad district, where the climatic conditions are more suitable for mango trees. The cultivated varieties include Alphonso, Bennet Alphonso, Bangalora, Banganapally, Neelum, Kalapady, Guddadat and Prior. The main feature of Kerala’s mango production is the earliness. The first mango fruits of the season come to the Indian markets from Kerala.
The mango is now widely cultivated as a fruit tree in frost-free tropical and warmer subtropical climates throughout the Indian subcontinent, Southern Pakistan, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia. It is easily cultivated and there are now more than 1,000 cultivars, ranging from the turpentine mango (from the strong taste of turpentine, which is the huevos de toro (bull’s balls, from the shape and size).
The mango is reputed to be the most commonly eaten fresh fruit worldwide. Mangos also readily naturalize in tropical climates. Some lowland forests in the Hawaiian Islands are dominated by introduced mangos and it is a common backyard fruit tree in South Florida where it has also escaped from cultivation.
Mangoes are large trees, reaching 35-40 m in height, with a crown radius of 10 m. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature.
The flowers are produced in terminal panicles 10-40 cm long; each flower is small and white with five petals 5-10 mm long, with a mild sweet odor suggestive of lily of the valley. After the flowers finish, the fruit takes from three to six months to ripen.
The mango fruit is a drupe; when mature, it hangs from the tree on long stems. They are variable in size, from 10-25 cm long and 7-12 cm diameter, and may weigh up to 2.5 kg. The ripe fruit is variably colored yellow, orange and red, reddest on the side facing the sun and yellow where shaded; green usually indicates that the fruit is not yet ripe, but this depends on the cultivar.
When ripe, the unpeeled fruit gives off a distinctive resinous slightly sweet smell. In the center of the fruit is a single flat, oblong seed (as big as a large stone) that can be fibrous or hairless on the surface, depending on cultivar. Inside the shell, which is 1-2 mm thick, is a paper-thin lining covering a single seed, 4-7 cm long, 3-4 cm wide, 1 cm thick.
2. Climate and Soil Required for Mango Cultivation:
Mango can be grown on a wide variety of soils under varied climatic conditions. It can be grown under both tropical and sub-tropical climate from sea level to 1400 m altitude, provided there is no high humidity, rain or frost during the flowering period. Places with good rainfall and dry summer are ideal for mango cultivation. It is better to avoid areas with winds and cyclones which may cause flower and fruit shedding and breaking of branches.
Mango is very well adapted to tropical and subtropical climates. It thrives well in almost all the regions of the country from sea level to an altitude of 600 m. The ideal temperature range for mango is 24° -27 °C during the growing season, along with high humidity. Higher temperature during fruit development and maturity gives better-quality fruits.
A rainfall range of 890-1,015 mm in a year is considered as ideal for growing mangoes. However, mango can be grown in regions of both heavy (2540 mm) or scanty (254 mm) rainfall. Dry weather before blossoming is conducive to profuse flowering. Rain during flowering is detrimental to the crop as it interferes with pollination.
Fog, cloudy weather at the time of flowering from November to February results in poor setting of fruits and favours pest and disease incidence. Mango grows well on wide variety of soils, such as lateritic, alluvial, sandy loam and sandy.
The loamy, alluvial, well-drained, aerated and deep soils (2-2.5 m) rich in organic matter with a pH range of 5.5-7.5 are ideal for mango cultivation. The water table should be around 3 m and soils with high water table are unsuitable for mango.
The state of Maharashtra in western India has the most conducive climate conditions to produce the most renowned variety of this fruit, the Hapoos mango.
Mango comes up on a wide range of soils from alluvial to laterite provided they are deep (minimum 6′) and well drained. It prefers slightly acidic soils (pH 5.5 to 7.5). It grows well in soils with slightly acidic pH. It does not perform well in soils having pH beyond 7.5. Soils having good drainage are ideal for mango.
The tree often develops a fairly strong taproot shortly after planting. This taproot can continue growing until it reaches the soil water-table, and under favourable conditions can penetrate the soil to a depth of 6 m. However, most of the roots responsible for nutrient uptake are found in the top 500 mm of soil, with the largest concentrations in the top 250 mm. Depending on the conditions under which the mango is grown, i.e. dryland or under irrigation, the response to the soil type will vary.
Mango trees grow best on a slight slope which enables runoff of excess water and prevents waterlogging. Depressions or basins are poorly drained and plantings on these sites should be avoided. The roots will turn black and become desiccated in oversaturated soils as a result of a lack of aeration. Under such conditions the parts of the plant above the ground will wilt and show symptom of chlorosis.
Mango trees do not grow and produce well in soils with impermeable layers (mottled layers usually with a light grey of white colour, hard banks, compacted layers of stratified rocks).
They also do not thrive on very steep slopes because excessive drainage in this case could lead to water shortages and soil erosion.
Under irrigation, mangoes grow well in soils with an unimpeded depth of more than 1 m. If irrigation scheduling is well planned, there should be no problem on soil with a depth of 750 mm, provided that any soil or rocky layers that restrict root growth to a depth of 750 mm allow excess water to drain easily.
If not, a temporary shallow soil water-table could develop above this layer, with resulting damage to the trees. The ideal soil texture for mango cultivation under irrigation is a sandy loam or loam (with a clay content of 15 to 25 %), but soils with a clay content of up to 50 % are also suitable.
3. Propagation of Mango:
Mango is highly heterozygous and cross-pollinated crop. There are 2 types of mango varieties. Most of the varieties in south are polyembryonic and thus give true-to type seedlings. In north, there are monoembryonic and need to be propagated vegetatively.
Farmers should always get vegetatively propagated, true to type plants from recognized nurseries. Inarching, veneer grafting, side grafting and epicotyl grafting are the popular methods of propagation in mango.
Propagation by Rootstock:
Mango is propagated on mango rootstock. The rootstocks are raised by sowing seed within 4-5 weeks after extraction or use otherwise they lose their viability. The seeds are sown in raised beds prepared with a mixture of farmyard manure, red soil and sand. Seeds may be sown in polythene bags.
Seedlings develop green leaves within 2-4 weeks. The seedlings are transplanted to polythene covers having red soil, sand and farmyard manure. Addition of nitrogenous fertilizer to polythene covers after the establishment of plants helps in quick growth of seedlings.
The seedlings thus raised should be sued for grafting at different ages. Grafted trees grow more slowly than seedling trees and are often smaller. Grafted trees usually produce fruit in 3 to 5 years in dry areas, while seedling trees usually take at least five years to come into bearing.
Several methods of grafting are practiced, they are:
1. Inarching:
It is one of the most widely practiced methods of grafting. Inarching is sometimes done to propagate mango varieties, and older trees may be top worked. Mangos are not propagated from cuttings or by air layering because the resulting trees are weak rooted. One can get a big. Sized plant material for planting with over 95% success rate.
2. Veneer and Side Grafting:
These can be utilized for preparing a grafted plant material or for in-situ grafting, i.e., for the rootstocks, which are already planted.
3. Epicotyl/Stone Grafting:
The germinated seedlings of 8-15 days old are used for grafting. The method is common in the Konkan region of Maharashtra.
4. Cultivation of Mango:
1. Planting:
Although mango orchards are planted throughout the year (especially in the warmer production regions) the best time is August to September after the risk of cold weather has passed. Different systems of planting like square, rectangular and hexagonal are followed at different places. However square and rectangular systems are also popular; the spacing depends on the vigor of the variety and the cropping system.
Land should be prepared by deep ploughing followed by harrowing and levelling with a gentle slope for good drainage. Spacing varies from 10 m x 10 m, in the dry zones where growth is less, to 12 m x 12 m, in heavy rainfall areas and rich soils where abundant vegetative growth occurs. New dwarf hybrids like Amrapali can be planted at closer spacing. A chemical analysis is necessary to determine lime or phosphate requirements.
Soils where mangoes are to be planted should be sampled at least 9 months prior to planting. Pits of 1 m x 1 m x 1 m sizes are dug. These are exposed to sun for about 30 days. Pits are filled with original soil mixed with 20-25 kg well rotten FYM, 2.5 kg single super phosphate and 1 kg muriate of potash. The top and sub-soil are taken out separately while digging the pits.
After proper soil preparation the holes for planting should be large enough for the bag containing the tree to fit inside. Cut the bags open before planting to ensure that the trees have well-developed root systems and the roots are undamaged.
The grafts should be planted during rainy season. In the in-situ grafting, rootstocks are planted in the main field. Then they are raised for 6 months to 1 year. Then the scions of the variety that need to be grown are taken and grafted. This is usually done when humidity is high. After grafting the scions are covered with polythene covers.
Irrigation systems should already be installed before planting the trees. As soon as active growth is observed after planting, each tree should receive 4 applications of 25 g LAN at intervals of 6 weeks, i.e. a total of 100 g for the first year. A groundcover should be established in the work-row between the tree rows just after planting.
2. High-Density Planting:
For increased yield/ unit area high-density planting is done. In north India, mango Amrapali is found amenable for high-density planting with a spacing of 2.5 X 2.5. Soil drenching with paclobutrazol (2 ml/tree) induces flowering during off year for areas like Konkan region (Maharashtra).
3. Training and Pruning:
Training is an important practice during the first few years after planting. About one meter from the base on the main trunk should be kept free from branching and the main stem can be allowed thereafter spaced at 20-25 cm apart in such a way that they grow in different directions. Branches which cross over/rub each other may be removed at pencil thickness.
It is not essential, but if you want your Mango to be fruitful for many years it is desirable to prune it to a roughly open dish shape as you would a peach. If left to their own devices mangoes will form a dense dome-shaped canopy as they get older. This traps humidity in the tree which will encourage fungus and bacterial problems that greatly affect flowering and fruit set.
When the young tree is about 4 ft high pinch out the tip. This will cause branching. Select the three best and most evenly spaced branches and remove any others that arise at this point. As these three branches grow outwards, they can be pinched again at intervals of about 2 – 3 ft to allow more branching as the tree spreads out. Avoid heavy pruning if possible, because this will cause excessive vegetative growth at the expense of fruit.
Remove dead wood and excessive growth. Try to maintain a sparsely foliaged tree. Once the tree is mature, the best time to prune if pruning is needed is directly after fruit picking. Mangoes flower on the growth from the previous season on the outside of the tree. It is essential to space the branches properly and to help in intercultural operations.
4. Manuring and Fertilization:
The nutritional requirement of mango varies with the region, soil type and age.
In general, 170 gm urea, 110 gm single super phosphate and 115 gm muriate of potash per plant per year of the age from first to tenth year and thereafter 1.7 kg, 1.1 kg, and 1.15 kg respectively of these fertilizers per plant per year can be applied in two equal split doses (June-July and October). Foliar spray of 3% urea is recommended before flowering in sandy areas.
Trees should receive nitrogen fertilizer immediately after harvest to ensure an adequate post-harvest flush. During the first 4 years, nitrogen (N) can be applied as 4 equal installments in July, October, January and April. Thereafter, with fruit-bearing trees, N application will depend on cultivar and climatic variables which influence the seasonal stage at which the fruit is ready for harvest, i.e. early, mid or late season (December/January or February/March respectively).
An orchard may, however, be ready for harvest at various stages in different seasons. Application after August may induce excessive vegetative growth to the detriment of fruit set and development and is therefore undesirable.
Application time of other macronutrients (primarily K and P) is not as critical as N. However, to minimize the risk of root burn these nutrients should be applied in between applications of N. Potassium (K) fertilizers, because of their high solubility, should be split into the same number of applications as N. Phosphorus (P) sources, on the other hand, have comparatively low solubilities and can all be applied at the panicle stage, as can additional lime or gypsum.
A dose of 73 g N, 18 g P2O5 and 68 g K2O5 /year of age from first to tenth year and thereafter a dose of 730 g N, 180 g P2Os and 680 g K2O should be applied in 2 split doses during June-July and October respectively.
Micronutrients:
Micro nutrients are essential to all plants and include Zn, B, Mn, Fe, Cu and Mo. Soils suitable for mango production are generally low in zinc (Zn) and boron (B). It is therefore important to supplement these elements according to leaf analyses. Nutrients can be applied by means of foliar spray once a month after harvest while trees are flushing, at blossom break, at fruit set and once a month after fruit set up to 1 month before harvest.
Zinc and boron are compatible and can be sprayed simultaneously, preferably during cooler times of the day. Spraying of zinc sulphate (0.3%) during February, March and May is recommended to correct the zinc deficiency. Spraying of Borax (0.5%) after fruit set twice at monthly intervals and 0.5% manganese sulphate after blooming corrects born and manganese deficiencies respectively.
Organic manures and phosphatic fertilizers should be applied immediately after harvest, whereas ammonium sulphate should be given before flowering.
5. Intercropping:
Intercropping in mango prevents to weed growth and reduces nutrient losses.
Inter crops such as vegetables, legumes, short duration and dwarf fruit crops like papaya, guava, peach, plum, etc. depending on the agro-climatic factors of the region can be grown. The water and nutrient requirements of the inter crops must be met separately. Sun hemp, cowpea, pea and berseem may be grown to cover the crops. It will help prevent soil erosion.
6. Irrigation:
Mangoes are to some extent drought resistant, but will not achieve optimum growth if they do not receive sufficient water (especially during the fruit- developing phase). Correct irrigation is very important for maximum production. The water requirements mainly depend on the age, soil type and climate.
Young plants are watered frequently for proper establishment. In case of grown up trees, irrigation at 10 to 15 days interval from fruit set to maturity is beneficial for improving yield. However, irrigation is not recommended for 2-3 months prior to flowering as it is likely to promote vegetative growth at the expense of flowering.
Regular irrigation during fruit development at pea size of fruits is necessary. Irrigation during the developmental stage of the fruit is essential to prevent fruit drop and to promote the development of young fruit. Additional irrigation from fruit set to ripening results in a considerable improvement in both fruit size and quality.
5. Harvesting and Postharvest Management of Mango:
Graft plants start bearing at the age of 3 – 4 years (10-20 fruits) to give optimum crop from 10-15th year which continues to increase up to the age of 40 years under good management. Mangoes are harvested with pedicel. Injury to the fruits during harvesting brings down their quality and also them prone to fungal attack. Several types of harvesters have been developed. These devices are simple and efficient in harvesting.
1. Maturity Indices:
During maturity there are changes in fruit shape (fullness of the cheeks), skin color from dark-green to light-green to yellow (in some cultivars) and in flesh color from greenish-yellow to yellow to orange. Red color on the skin of some cultivars is not a dependable maturity index.
Early fruit from a single flowering should only be harvested after a slight skin color change, 2 weeks later all full- size fruit can be harvested, even if there is no apparent skin color change. Other indices include, SSC and TA, fruit specific gravity and days from blooming. These indices need to be adjusted for cultivar and season.
2. Quality Indices:
The quality indices should be noted on the basis of uniformity of shape and size; skin color (depending on cultivar); flesh firmness. The fruits should be free from decay and defects, including sunburn, sap burn, skin abrasions, stem- end cavity, hot water scald, chilling injury, and insect damage.
The changes associated with ripening include starch to sugar conversion (increased sweetness), decreased acidity and increased carotenoids and aroma volatiles. There are large differences in flavor quality (sweetness, sourness, aroma) and textural quality (fiber content) among cultivars.
Optimum Temperature – 13 °C (55 °F) for mature-green mangoes 10 °C (50°F) for partially-ripe and ripe mangoes.
Optimum Relative Humidity – 90-95%
To calculate heat production multiply ml CO2/kg/hr. by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
a. Responses to Ethylene:
Mangoes have moderate ethylene production of 1 to 2 μL kg-1 h-1 at 20 °C. Ethylene induces faster and more uniform softening. Ethylene treatment can be done prior to shipping. There is disagreement in the literature regarding effect of ethylene treatment on quality. This may relate to maturity when treated. Treatment of immature fruit leads to softening, but the fruit have poor flavor.
Exposure to 100 ppm ethylene for 12 to 24 hours at 20 to 22 °C. Ethylene and 90-95% relative humidity results in accelerated and more uniform ripening of mangoes within 5-9 days, depending on cultivar and maturity stage. Carbon dioxide concentration should be kept below 1% in the ripening room.
b. Responses to Controlled Atmospheres (CA):
The optimum CA 3-5% O2 and 5-8% CO2 CA delays ripening and reduces respiration and ethylene production rates. Post-harvest life potential at 13 °C, 2-4 weeks in air and 3-6 weeks in CA, depending on cultivar and maturity stage. Exposure to below 2% O2 and/or above 8% CO2 may induce skin discoloration, grayish flesh color, and off-flavor development.
Different cultivars show various responses to CA. The optimum storage atmospheres for prolonging storage and/or shipping are 3 to 5% O2 + 5 to 10% CO2 at 7 to 9°C with 90% RH. Ripening delays are minor and may not be economic in all situations. Polyethylene or other film bags with and without an ethylene absorber give some delay in ripening. However, some bags lead to off-flavor and abnormal skin coloration.
c. Chilling Sensitivity:
Chilling susceptibility varies with cultivar. Most cultivars show injury below 10°C, especially if fruit have just reached maturity. Tolerance to chilling increases during ripening. The symptoms include grayish, scald-like discoloration on the skin, followed by pitting, uneven ripening, and poor flavor and color development.
6. Varieties and Yielding of Mango:
India is the home of about 1,000 varieties. Most of them are the result of open pollination arisen as chance seedlings. Following varieties are grown in different states – Alphonso, Bangalora, Banganpalli, Bombai, Bombay Green, Dashehari, Fazli, Fernandin, Himsagar, Kesar, Kishen Bhog, Langra, Mankhurd, Mulgoa, Neelam, Samarbehist, Chausa, Suvarnarekha, Vanaraj and Zardalu.
Recently some mango hybrids have been released for cultivation by different institutes / universities.
A brief introduction to such varieties is presented below:
1. Alphonso:
It is the popular variety of India. It grows in Ratnagiri area (Maharashtra) and to a small extent in parts of south Gujarat and Karnataka. The fruits are of medium size (250 g), with attractive blush towards the basal end Pulp is firm, fibreless with excellent orange color. It has good sugar- acid blend. Keeping quality is good. It is susceptible to spongy tissue.
2. Amrapali:
It is a cross between Dashehari and Neelam. It is a dwarf vigorous type with regular and late bearing variety. It yields on an average 16 t/ha and about 1600 plants can be accommodated in one hectare.
3. Arka Anmol:
It is a semi-vigorous plant type from the cross between Alphonso and Janardhan Pasand. It is also a regular bearing and free from spongy tissues. Fruits ripen to uniform yellow colour. Keeping quality of the fruit is very good and it is suitable for export. It has got excellent sugar and acid blend and fruits weigh on an average about 300 g Pulp is orange in colour.
4. Arka Aruna:
It is a hybrid between Banganapalli and Alphonso with regular bearing habit and dwarf in stature. About 400 plants can be accommodated per hectare. Fruits are large sized (500-700 gm) with attractive skin colour. Pulp is fibreless, sweet to taste (20-22 Brix). Pulp percentage is 73 and the fruits are free from spongy tissue.
5. Arka Puneet:
It is a regular and prolific bearing hybrid of the cross between Alphonso and the Banganapalli. Fruits are medium sized (220-250 gm) with attractive skin colour, having red blush. Pulp is free from fibre, pulp percentage being 70 per cent. Fruits are sweet to taste (20-22 Brix) with good keeping quality and free from spongy tissue. It is a good variety for processing also.
6. Banganapalli:
It is widely cultivated, early-maturing mango of south India. It is the main commercial variety of Andhra Pradesh. Its fruits are large-sized, weighing on an average 350-400 g. The pulp is fibreless. Firm and yellow with sweet taste fruits have good keeping quality.
7. Bombay Green:
It is one of the earliest varieties of north India. Its fruits are medium-sized, weighing about 250 g each. Fruits have strong and pleasant flavor. Pulp is soft and sweet.
8. Chausa:
Late-maturing variety of north India, it matures during July or beginning of August. Fruits are large, weighing about 350 g each. Fruits are bright yellow with soft and sweet pulp. It is shy bearing.
9. Dashehari:
One of the most popular variety of north India. It is a mid- season mango. Fruits are medium-sized with pleasant flavor. Sweet, firm, and fibreless pulp. Stone is thin and keeping quality good.
10. Fazli:
This is indigenous to Bihar and west Bengal Fazli is a late-maturing (August) mango. Fruits are large with firm to soft flesh. Flavor is pleasant and pulp is sweet and fibreless. Keeping quality is good.
11. Gulab Khas:
It is indigenous to Bihar. Regular and heavy-bearer, is mid- season mango. Fruits are small to medium-sized. It has rosy flavor. Fruits are amber-yellow with reddish blush to towards the base and on sides. Keeping quality is good.
12. Himsagar:
Very popular in West Bengal, It is a regular-bearing mango. Its fruits are medium- sized, having good quality. Flesh is firm, yellow, fibreless with pleasant flavor keeping quality is good.
13. Kesar:
Popular in Saurashtra region of Gujarat, Kesar is an irregular- bearing mango. Fruits are medium-sized Flesh is sweet and fibreless. It has excellent sugar: acid blend. Fruits ripen to attractive apricot-yellow color with red blush. It has good processing quality.
14. Kishenbhog:
Indigenous to west Bengal, it is a mid-season mango. Fruits are medium to large-sized, good with a pleasant flavor. There are traces of turpentine. Flesh is firm with few fibers. Keeping quality is good.
15. Langra:
An important commercial mango variety of north India, it is biennial-bearer and a mid-season variety, with good quality fruits. Flesh is firm, lemon yellow in color and scarcely fibrous. It has characteristic turpentine flavour. Keeping quality is medium.
16. Mallika:
It is a cross between Neelam and Dashehari. Fruits are medium sized cadmium coloured with good quality, reported to be a regular bearer.
17. Mangeera:
It is a cross between Rumani and Neelam. It is a semi vigorous type with a regular bearing habit. Fruits are medium sized with light yellow coloured skin, firm and fibreless flesh and sweet to taste.
18. Mankurad:
It is mid-season variety, popular in Goa. Fruits are medium- sized with yellow skin. Flesh is firm cadmium yellow and fibreless. Keeping quality is good.
19. Neelum:
A heavy-yielding, late-season mango in south India, it has regular-bearing habit. Fruits are medium-sized with good flavor. Flesh is soft, yellow and fibreless. Keeping quality is good.
20. Pairi:
A native to coastal Maharashtra including Goa, it is an early- maturing, heavy and regular-bearer mango, Fruits are medium-sized with good quality. It has good flavor with sugar: acid blend. Flesh is soft, prim line-yellow and fibreless. Keeping quality is poor.
21. Ratna:
It is a cross between Neelam and Alphonso. It is a regular bearer and free from spongy tissue. Fruits are medium sized with excellent quality. Flesh is firm and fibreless, deep orange in colour with high TSS (19-21 Brix).
22. Totapuri:
Widely grown in south India, Totapuri is a regular and heavy bearing mango. Fruits are medium to large with prominent sinus. Fruit quality is medium. It has a typical flavor and flat taste. Flesh is cadmium-yellow and fibreless.
The fruits are available from March to mid-August in India. Only a few varieties are commercially cultivated throughout India.
Several hybrids/selection have been developed the important are – Clone C- 51 from Dashehari selected at the CISH, Lucknow, and an off-season selection, Niranjan. Selected at Parbhani. New clonal selections from Langra and Sunderja have been made at Varanasi and Rawa. A clonal selection, Paiyur 1, has been made from Neelum, in addition to few dwarf polyembryonic selections made in the northeastern region.
Yield in mango varies with the variety. The average mango yield is 8 tonnes/ha which varies with the region. Andhra Pradesh and Bihar are highly productive in this respect. High-density planting increases mango yield. The north Indian mangoes Langra and Dashehari are alternate-bearers, whereas most of the south Indian mangoes are regular-bearers. Mango cultivar like Mallika and Amrapali are also comparatively regular-bearer.
7. Grades, Sizes and Packaging of Mango:
Mangoes are graded according to their size. Color is green-yellow to red blush, depending upon variety. To maintain the quality, proper packaging is a must.
In western region, packing is done in bamboo baskets which 50-100 fruits per basket. Straw is used for packing. At some places wooden boxes are used. However, now perforated cardboard are generally used. In these boxes either fruits are individually wrapped with tissue paper before packing or paper shavings are used for cushioning. Fruit are sold in 16 kg cartons as well as 6 kg flat single-layer cartons, and 4.5 kg single-piece fiberboard boxes with various counts.
i. Pre-Cooling Conditions:
Fruit are normally forced-air or room-cooled, preferably within 24 h of harvest.
ii. Optimum Storage Conditions:
Usually green and mature mangoes are stored better than ripe ones harvested from trees. Packaging and shrink-wrapping are methods to increase their shelf life. The temperature of 5°-16°C for different varieties is ideal for storing. Mangoes are highly susceptible to low temperature injury.
Loss of flavor and development of undesirable softening are major symptoms of chilling injury. Storage at 5 to 16 °C with 85 to 90% RH, should give a shelf-life of 14 to 28 days for mature green fruit, depending upon variety. Ripe fruit can be stored at 7 to 8 °C. Diseases are the principal factor limiting storage-life. Optimum ripening temperature is 20 to 23 °C for best appearance, palatability and decay control.
The combination of waxing (3%) along with hot-water treatment results in good quality fruits with extended storage life. Individual wrapping of fruit imparts uniform color and reduces shrinkage. Hydro cooling at 12°-15°C and holding for 2 weeks at 15 °C followed by storage for 1 week at ambient temperature gives good storage life to fruits.
Shelf life of mangoes being short (2 to 3 weeks) they are cooled as soon as possible to storage temperature of 13 ° C. A few varieties can withstand storage temperature of 10°C. Steps involved in postharvest handling include preparation, grading, washing, drying, waxing, packing, pre-cooling, palletisation and transportation.
8. Uses of Mango:
1. Food Value:
The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple.
The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
Mangoes are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilies or limes. In India, ripe mango is often cut into thin layers, desiccated, folded, and then cut and sold as bars that are very chewy. These bars, known as amavat or halva.
In India and Pakistan the ripe mango are used to prepare mango shake which is a refreshing drink in summer. It is traditionally made of mango pulp, whole milk, sugar and ice cubes. However there are various other ingredients which are sometimes added, such as ice cream, fresh fruit, chocolate sauce and other sauces, along with whipped cream.
It is very similar to a milkshake which can be consumed with a spoon. The unripe mangoes are used with salt. It has extremely sour (much more than lemon) taste. The fruit is also widely used as a key ingredient in a variety of cereal products, in particular muesli and oat granola.
In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world. In other parts of South-east Asia, mangos are very popular pickled with fish sauce and rice vinegar.
Mango is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream; they can be substituted for peaches in a peach (now mango) pie; or put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage.
A more traditional Indian drink is mango lassi, which is similar, but uses a mixture of yogurt and milk as the base, and is sometimes flavoured with salt or cardamom. In Thailand and other South East Asian countries, sweet glutinous rice is flavoured with coconut then served with sliced mango on top as a dessert.
Dried unripe mango used as a spice in India is known as amchur or amchoor.
2. Medicinal Uses:
The mango is in the same family as poison ivy and contains urushiol, though much less than poison ivy. Some people get dermatitis from touching mango peel or sap. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to cattle.
Pigment:
There is a unique pigment that cannot be synthesized called euxanthin or euxanthine, and usually known as Indian Yellow, which is produced in the urine of cows fed on mango leaves. Their urine was once collected and evaporated and the pigment then used in oil paint. The practice was outlawed in 1908 due to malnutrition of the cows (the leaves have a mildly toxic substance related to that in poison ivy) and the color is now produced synthetically by mixing other pigments.