The quality of mango for export is judged on the basis of size, weight, maturity, total soluble solids, acidity, specific gravity, firmness and attractive golden yellow colour on ripening. The mango were grouped in four grades according to weight viz. Grade-I (>300g), Grade II (251–300 g), Grade-III (201–250 g), Grade-IV (< 200g), and the physical properties like weight, volume, length, breadth, thickness, pulp, peel and stone content and physiological loss in weight were determined. The results pertaining to the fruits in export grade indicated that the average weight were 273.05 g and 241.54 g at raw ripe and stage, respectively. The volume of the fruit found as 269.61 and 221.51 cc, specific gravity (1.01 and 1.09), average length (95.97 and 94.62 mm), average breadth (77.73 and 74.20 mm) and average thickness (69.54 and 65.60 mm) at raw and ripe stage, respectively. The physiological loss in weight was recorded by 10.94 per cent on ripening. The ripe fruit contains average weight of pulp: 155.38 peel: 48.06 and stone: 35.16 g, respectively. This information could be utilized either for export of mango or in design of grader components.
Alphonso mango, Physical properties, Chemical composition, Grades of mango, Export quality, Raw mango at harvest, ripe stage
