Overview of a Mango Pack House

A mango pack house is a specialized facility where fresh mangoes are received, cleaned, sorted, graded, and packaged before being distributed to markets. The pack house ensures that mangoes meet quality standards and remain in optimal condition through proper handling and storage.

Key Components of a Mango Pack House:

1. Reception and Sorting Area: For initial inspection and removal of damaged or spoiled mangoes.
2. Washing and De-sapping Station:Removes dirt, sap, and impurities, ensuring mangoes are clean and safe for handling.
3. Grading and Sizing Equipment: Sorts mangoes based on quality, size, color, and maturity level.
4. Drying and Waxing Station: Dries mangoes post-washing; wax coating (optional) is applied for longer shelf life and a glossy finish.
5. Packaging Area: Packages mangoes into boxes or crates, ensuring they are secure for transport.
6. Cold Storage Facilities:Maintains optimal temperature and humidity for prolonged freshness.
7. Concentration Equipment:Evaporates water from juice to produce concentrates, useful for bulk storage and shipping.
8. Filling and Packaging Machines:Automatically fills juice into bottles, cans, or cartons, sealing to prevent contamination.
9. Quality Control and Monitoring Systems:Tracks quality standards throughout the process.

Mango Processing and Packing Steps

1. Reception and Initial Inspection:

->Receive mangoes from farms and inspect for quality and ripeness.
->Remove damaged, unripe, or overripe mangoes to maintain batch consistency.

2. Washing and De-sapping:

->Wash mangoes with water or mild sanitizing solutions to remove dirt and sap.
->De-sap mangoes by placing them on inclined trays, allowing sap to drain and prevent skin burns.

3. Drying and Waxing (Optional):

->Air-dry or wipe mangoes after washing to prevent moisture-related spoilage.
->Apply a food-safe wax coating to enhance appearance and reduce water loss, especially for exports.

4. Grading and Sorting:

->Use automated or manual grading systems to sort mangoes based on size, weight, and color.
->Grade by quality to separate export-grade mangoes from domestic market batches.

5. Pre-Cooling:

->Place mangoes in pre-cooling chambers to rapidly reduce temperature and stabilize freshness.
->Pre-cooling slows down ripening, prolonging shelf life, especially important for export.

6. Packaging:

->Pack mangoes in boxes or crates, adding cushioning material (such as paper or foam) to prevent bruising.
->Label packaging with details such as variety, weight, grade, and harvest date.

7. Blending and Formulation:

->Blend juices or add ingredients like sweeteners, preservatives, or flavorings as per recipe requirements.
->Maintain consistency and quality through precise formulation control.

8. Cold Storage:

->Transfer packaged mangoes to cold storage to maintain optimal freshness and slow down ripening.
->Maintain storage at recommended temperature (typically 12-14°C) and humidity levels.

9. Quality Control:

->Regularly inspect mangoes for signs of spoilage, color changes, or off-odors.
->Conduct random quality checks on packaged mangoes to ensure they meet standards.

Operational Best Practices:

Temperature and Humidity Control: Monitor and regulate temperature and humidity throughout storage and pre-cooling to prevent over-ripening or dehydration.

Hygiene Protocols: Ensure all equipment and surfaces are clean to avoid contamination and spoilage.

Efficient Handling: Handle mangoes with care during sorting and packing to prevent bruising, a major cause of post-harvest losses.

Packaging Standards: Use high-quality packaging materials that allow airflow and support the fruit’s weight without crushing.

Proper Labeling: Clearly label mango crates or boxes for easy traceability and compliance with export requirements.

Watch related videos:
Video 1: Mango Sorting Machine
Video 2: Mango Treatment Plant | Mango processing

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