This standard specifies the storage conditions for fresh mangoes and the methods to achieve these conditions. This standard applies to the main commodity varieties and can also be used as a reference for other varieties. GB/T 15034-1994 Guidelines for storage of mangoes GB/T15034-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Mangoes--Guide to storage
This standard is formulated with reference to ISO6660-1980 "Guide to storage of mangoes".
1 Main content and scope of application
This standard specifies the storage conditions of fresh mangoes and the methods to obtain these conditions. This standard is applicable to major commodity varieties, and other varieties can also be used as a reference. 2 Reference standards
GB8210 Inspection methods for fresh citrus fruits for export
3 Terminology
3.1 Fruit age
The number of days from the peak flowering period to the optimal harvest period is expressed. 3.2 Medicated paper
Gauze paper soaked in a liquid medicine and dried.
3.3 Ripening
Use physical and chemical methods to make the peel yellow and ripe. 3.4 Hot solution
The solution heated to 53±2℃.
3.5 Adsorbent
Stone powder after adsorbing potassium permanganate solution and drying. 3.6 Acidity
GB/T 1503494
The titratable acid measured by alkali neutralization method represents the free organic acid content. It is expressed as malic acid% (m/m). 3.7 Total soluble solids
Refers to the amount of solid matter dissolved in the juice. 4 Harvest and storage conditions
4.1 Harvest
4.1.1 Mangoes should be picked at the physiological maturity stage. If the picked mangoes are used to be processed into sour mangoes and other products, the fruits with green or olive green appearance, white flesh, acidity greater than 2.9% (m/m) and pH value less than 3.0 should be picked. If the fruit is to be picked for storage, preservation or consumption, it should be olive green or light green in appearance, with beige flesh, the base of the fruit pedicle developing to concave or flat, a few fruits showing yellowish color on the shoulder, acidity less than 2.9% (m/m), and pH greater than 3.0. 4.1.2 Chemical and physical sensory characteristics of the optimal harvesting period for some varieties. Approved by the State Administration of Technical Supervision on April 12, 1994 326
Implementation on October 1, 1994
Sri Lanka Mango 811
Guire Mango No. 10
Chemical characteristics
Total soluble
Solids
7. 2±0. 7
4.2 Determination of chemical characteristics
GB/T 15034-94
Physical sensory characteristics
4.2.1 Acidity Determination of dropwise acid according to GB8210 Peel
Olive green
Smooth, light
green, with
white
wax
Smooth,
Olive green
Beige
Beige
Beige,
(feel)
About 50% of the fruit|| The base of the fruit pedicle of more than 80% of the fruits develops into a concave shape, and the fruit shoulder of a few fruits turns yellowish. The base of the fruit pedicle of about 1/3 of the fruits develops into a flat shape, and the fruit center of a few fruits turns yellowish. The indicator method (conventional method) is implemented. Fruit age (d) 110~~135 109132 4.2.2 The total soluble solids shall be determined in accordance with GB8210 total soluble solids determination method 1-handheld sugar meter determination method. 4.2.3 pH value potentiometric method.
4.3 Quality standards for stored fruits
4.3.1 Fruit quality requirements Fruits for storage should be physiologically normal, firm, clean, and free of disease spots, insect bites, or other signs of animal and mechanical damage.
4.3.2 Fruit treatment before storage Leave 2-3 cm of fruit stalks when picking fruits. Cut the fruit stalks 0.5 cm above the abscission layer before treatment. The edge of the fruit stalk should be smooth. Afterwards, carefully wash the fruits in clean water and dry them. 4.3.3 After harvesting, they should be treated with hot liquid medicine within 24 hours and stored at an appropriate temperature. 4.4 Packaging boxes and storage rooms
4.4.1 Packaging boxes Fruits must be packed in cardboard boxes, wooden boxes or pressure-resistant corrugated boxes. According to the size of the fruit, it is appropriate to pack 5kg or 10kg of fruit per box. The paper box has round holes, 6 holes on the top, bottom and both long sides, 3 holes on both short sides, and the hole diameter is about 30mm, and then placed in the storage room.
4.4.2 Storage room The arrangement of the packaging boxes in the storage room should allow air to circulate freely. It is recommended that the air circulation rate be 20~~30 during the entire storage period.
4.5 Storage method
4.5.1 Storage at room temperature
4.5.2 Temperature and relative humidity The treated fruits can be stored in a well-ventilated storage room at 26~~32℃ and a relative humidity of 60%~85%.
4.5.3 Materials and methods
a. Treat the fruits with 1mg/L Tecodo hot liquid for 5-10 minutes and air dry them. Pack the fruits in 0.01-0.014mm polyethylene bags or 327
double-layer gauze paper and then pack the fruits in polyethylene bags. GB/T15034-94
b. Treat the fruits with 1mg/L Tecodo hot liquid for 5-10 minutes and air dry them. Pack the fruits in double-layer gauze paper and then put them in large polyethylene bags, 2.5kg per bag, and put a bag of adsorbent in the bag, 10-20g. 4.5.4 Storage period
Sri Lankan mango 811
Guire mango 10
Guixiang mango
Purple flower mango
Ivory mango 22
Storage period (d)
9～12
16～18
4.6 Refrigeration Refrigerated mangoes require certain temperature and humidity limits. If the temperature and humidity are lower or higher than this limit, the fruit will deteriorate. However, different varieties require different storage temperatures. Mangoes that are not ripened generally cannot be lower than 12℃. 4.6.1 Refrigerated materials
a. Raw fruit;
b. Ripened fruit.
4.6.2 Refrigeration method
Raw fruit:
Treat the fruit with 1mg/L Tekodo hot liquid for 5~10min and air dry, and pack the fruit in 0.01~0.014mm polyethylene bag or a.
wrap the fruit in double-layer gauze paper and then pack the fruit in polyethylene bag. b. Treat the fruit with 1mg/L Tekodo hot liquid for 5~10min and air dry, and then pack the fruit in double-layer gauze paper and then put it in a polyethylene bag, 2.5kg per bag, and put an adsorbent bag in the bag, 1020g. Ripening fruit: Soak the fruit with 0.5~2mg/L ethephon for 1min, make the fruit skin yellow, ripe and hard in the box, and pack the fruit in polyethylene bag. 4.6.3 Refrigeration period
Refrigeration period of raw fruit
Temperature: 12~15℃, relative humidity 85%~90%. Variety
Guire Mango No. 10
Guixiang Mango
Purple Flower Mango
Ripening Fruit Refrigeration Period
Storage Period (d)
15～17
22～25
Temperature: 5~8℃, relative humidity 85%~90%. Variety
Purple Flower Mango
Storage Period (d)
30～45
4.7 Storage Inspection Regularly sample and inspect possible deterioration during storage. Regardless of the storage method used, the storage period must not exceed the period for the fruit to maintain good quality under any circumstances. 4.7.1 Storage Fruit Inspection Index The total loss rate after storage is required to be no more than 20%, and the flavor and quality of the original variety must be maintained. 328
Additional Notes:bzxz.net
GB/T1503494
This standard was proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. This standard was drafted by the Guangxi Subtropical Crops Research Institute. The main drafters of this standard were Deng Feihong, Wei Zugui and Luo Baokang. 329
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