In continuance of the mango quality improvement workshops (2007) of PHDEB and ASLP Mango Supply Chain Management Project, and in follow-up of the decisions taken in the PHDEB Planning Meeting (March 2008), three on-farm workshops on mango quality improvement (maturity determination, harvesting, desapping and packing) were conducted at Ali Gohar Shah Farm; Bachani Fruit Farm; and Shah Fruit Farm by Mr. Faheem Ur Rehman Memon (Field Officer, PHDEB) and Mr. Muhammad Sohail Mazhar (Project Development Officer, ASLP Mango Supply Chain Management Project) in collaboration of Postharvest department of Sindh Horticulture Research Institute (SHRI). An indoor demonstration was also conducted at 43rd Mango Festival Mirpur Khas.

The activity focus was to train the trainers (extension wing of department of agriculture) and the on-farm labour involved in undertaking the complete procedure. A range of audience (academia, research, extension, growers, exporters, contractors, commission agents and farm labour) attended and learned about the processes involved. The Director General Agriculture Research (Sindh), Mr. Hidayat Ullah Chajro himself participated in three of the four activities and his presence increased the impact of the activities.

Fruit Maturity Determination

The audiences were given training on fruit maturity determination by the use of maturity guide, refractometer, and rough estimate by visual observation of fullness of cheeks and skin appearance. The fruit, if not mature enough or becomes over mature, will have shorter shelf life compared with fruit harvested at proper level of maturity.

Fruit Harvesting

They were told to harvest the fruit along with about four to six inches stem to avoid the flow out of sap, which if comes out at any stage before proper desapping can deteriorate the appearance of itself as well as its surrounding fruits. The harvest along with stem can be done by specialized harvesting poles (manufactured by PHDEB) as well as secatures. They were also told that we can manage the temperature, at least for consignments for high end markets, by managing harvest early in the morning followed by desapping and placing in shade during the day time and transportation in the evening.

Fruit Desapping

Fruit desapping, which is very important to get better return and even to get access to relatively high end markets, was taught to be conducted in different methods? The best available and efficient method for fruit desapping is Lime treatment; in which the fruit harvested along with stem are de-stemmed and dipped in 0.5% lime solution for about two minutes followed by washing in clean water and air drying. The alternate methods involve de-stemming and keeping the fruit inverted for at least 30 minutes and even harvesting the fruit with about one inch stem followed by no treatment.

Fruit Packaging

Fruit packing is another important area, which was addressed in an independent activity of ASLP Mango Supply Chain Management Project, has a vital role in fruit presentation at consumer’s end. The activity audiences were trained in fruit packing in reference to the longevity of its shelf life and the quality and manufacturing issues of packing material were also discussed.

More than 100 people were trained in the on-farm workshops, who were engaged in preparation of commercial consignments either for domestic or export markets, while about 250 people were given demonstration in the mango festival. Further, the Postharvest Department SHRI also recorded the complete process, which was displayed during the course of Mango Festival on multimedia and was appraised by the viewers. Keeping in view the significance of the activity, all the audience agreed that the existing system needs to be replaced with the improved practices taught in the exercises and hopefully, if the momentum will be kept constant, the results will force whole the mango industry to accept the change in next three to five years.