A packinghouse is a place where the preparation of the produce for market is carried out. It can be built in the farm itself or in other areas that have better infrastructure. A packinghouse can be a simple shed that is similar to in-field collection centres or a complex equipped with all necessary sophisticated facilities.

A practical packinghouse should have a good supply of clean water, electricity, an area of washing and drying the fruits, a packing area and storage space. Packinghouse operation can be performed either manually or semi-mechanized. In a packinghouse the fruits undergo a series of operation, which include sorting, washing, fungicide treatment, drying, grading, labelling, packaging and temporary storage before they are distributed to the market ( Figure 1 ).

Figure 1. Flow diagram for handling operation of mango for local market

Mango should be graded with extra care according to specified criteria, which include variety , maturity, size uniformity, firmness, cleanliness, and absence of foreign matter, diseases, insect damage and mechanical injury.

The following are grade specifications for mango

Table 1: Grade specification of mango

Table 2: Size classification of mango

The purpose of packing is to improve product presentation and to provide protection. Therefore packaging material should be strong, rugged and resistant to pressure. Containers like bamboo baskets and stackable plastic containers are normally used in bulk packing of mango.

Alternatively, telescopic corrugated fibre board cartons are also commonly used. The cartons are perforated to provide ventilation. The carton's smooth walls minimise mechanical injury to fruits.

Fruits are arranged in a single layer inside the cartons. Individual fruit are placed in polystyrene nets or the containers are lined with cushioning material like newsprint, sponge or shredded paper to minimise mechanical injury to the fruits during transportation. Information such as variety , size, weight and country of origin are printed on the outside of the carton.

Some countries require stringent quarantine restrictions on the importation of mango because mango is an important host for the fruit-flies papaya fruit fly and carambola fruit fly .

These countries include the United State of America, Japan, Australia and New Zealand. The fruits, therefore, must be subjected to appropriate quarantine treatments to ensure no fruit-flies survive inside the fruit before being exported to such countries.

Fruits harvested at the correct maturity stage (12 weeks after fruit-set) are exposed to temperatures of 46.5°C and 50% RH for 20 minutes inside a vapour heat chamber. Treated fruit should be immediately cooled with cold water or in an air-conditioned room for about one hour before being packed in corrugated fibre board cartons.