Harvesting mangoes involves assessing fruit maturity based on visual cues and timing it correctly after fruit set.
Mangoes are typically harvested based on maturity indicators, which include the time elapsed after fruit set and visual cues like pulp color and stone hardness. Different mango varieties mature at different rates.
Here's a breakdown of how to harvest mangoes:
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Timing is Key:
- Dashehari and Langra cultivars reach harvest maturity approximately 12 weeks after the fruit sets.
- Chausa and Mallika cultivars typically mature around 15 weeks after fruit set.
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Assessing Maturity:
- Pulp Color: Observe the color of the pulp. Mature mangoes will have pulp that has changed from white/green to cream or light yellow.
- Stone Hardness: Check the hardness of the stone (seed). A hardening stone indicates maturity.
- Other Possible Indicators: Some resources mention stem end appearance, fruit shape and size, and skin color changes as maturity indicators. However, the provided reference focuses on pulp color and stone hardness as the best indicators.
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Harvesting Technique: (The provided reference does not specify the exact harvesting technique. Common methods include)
- Using pruning shears or a mango harvester to carefully cut the fruit from the tree, leaving a short stem attached. Avoid pulling or tearing the fruit to prevent damage.
- Handling the harvested mangoes carefully to avoid bruising.
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Post-Harvest Handling: (While not directly part of harvesting, proper handling after picking is essential)
- Clean and sort the harvested mangoes.
- Consider a fungicide dip, wax coating, and packing for market.
Therefore, harvesting mangoes is all about assessing maturity by observing the pulp color and stone hardness, with the timing depending on the specific cultivar.
