This article will guide through the techniques and technologies required in the production of mangoes and post-harvest activities.
Mango is one of the most commonly consumed tropical fruits. Its production is seasonal in Nigeria, limited to the early rainy season across the country, though there are scattered mechanized orchards that benefit from irrigation.
Mango is a good source of vitamin C. Fresh mangoes are highly perishable after harvest, particularly under hot tropical conditions. Post-harvest handling of mangoes will also be discussed in this article.
Site Selection for Mango Production
Mangoes grow best at elevations ranging from sea level to 1,300m, with optimal growth below 700m, in climates with strongly marked seasons and dry weather for flowering and fruiting.
Mangoes will thrive on a wide variety of soils, provided they are not too waterlogged, too alkaline, or too rocky. Even shallow, impervious soils can support mango growth as long as there is an adequate supply of water.
Mango Varieties for Cultivation
Mangoes belong to the family Anacardiaceae and the genus Mangifera, with over 60 species. In Nigeria, there are many varieties and cultivars in cultivation, ranging from small, fibrous, local varieties such as “Binta Sugar” to large, improved, budded varieties, often referred to as “Kerosene mangoes.”
Some of the leading improved varieties include Peter, Julie, Peach, Alfonso, Mambroulla, Indi Sincar, Kent, and Admira-A.
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Propagation Methods for Mangoes
Mango varieties can be propagated through seeds or vegetatively. Seed propagation is the easiest and cheapest method. However, due to the issue of monoembryony, which results in seedlings that are invariably different from the maternal genotype, vegetative propagation methods must be used.
Vegetative propagation can be achieved by budding or grafting. For further details, refer to unit 3, “Vegetative Techniques as Methods of Propagation in Tree Crops.” Budded seedlings can bear fruit within 3 to 5 years, while normal seedlings may take 6 to 10 years to reach this stage.
Nursery Management for Mango Production
For nursery management, refer to unit 2, “Preparation and Management of Nurseries,” as all the details are relevant to mango production.
In January, maintain the grafts in the nursery, spray against pests, and irrigate as necessary. In April, transplant established grafts to the nursery bed. In May, begin preparing to collect mango stones for rootstock production. In June, continue collecting mango stones and begin grafting in the nursery.
In July, start planting mango stones in nursery beds and established rootstock collection blocks. In August, maintain the rootstock collection block, apply fertilizer, and graft last year’s rootstock seedlings.
Mango Field Preparation
Start field preparation by clearing the area, burning the trash, lining out, and preparing the planting holes. The recommended hole size is 60 x 60 x 60 cm. Proper spacing should be considered for windbreaks to protect against anticipated winds and storms.
Mango Field Maintenance Practices
Establish a cover crop right after transplanting to protect the soil, but remove it as the trees form their canopies. Irrigate young seedlings during the first dry season after transplanting since they will not yet have developed a deep root system.
Remove early flowers formed by seedlings during the first few years after establishment to encourage vegetative growth. Apply manure, nitrogenous, and potassium fertilizers as well.
Intercropping with vegetables and leguminous crops for the first 3 to 4 years after field establishment is advisable.
Mango Harvesting Techniques
Mangoes are prolific in flowering, but only about one-third or less of the flowers will set fruit. Flower shedding is high, with flowering starting during the dry season from December to January, while fruits mature from April to May.
Mango fruits are highly perishable, with up to 40% of mangoes wasted annually in Nigeria. Harvest the fruit for consumption or preservation once mature. Harvest mangoes by hand and collect them in bags, ensuring regular harvesting every week. A challenge in mango harvesting is the irregularity of fruit ripening, which can make the process expensive.
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Post-Harvest Handling and Preservation of Mangoes
Mangoes are among the most highly perishable fruits in the tropics and must be handled with care after harvest. Signs of spoilage include rotting, color degradation, and shrinkage.
1. Packaging and Transportation
Place mangoes in suitable containers, such as ventilated plastic crates, slatted wooden boxes, or fiberboard boxes. Leave enough space between the fruit and the top of the container to avoid pressure bruising. Handle the fruits carefully during loading and unloading into transport vehicles. Transport the fruits in clean, ventilated vehicles, preferably during the cooler parts of the day.
2. Mango Storage Methods
Store wholesome mangoes in cool storage or fruit sheds. An evaporative cooler or cool chamber can be used, with temperatures not falling below 8°C.
3. Delayed Ripening of Mangoes:
Wrap mangoes in a polythene bag no thicker than 0.05mm. Store in a cool environment, such as an evaporative cooler or thatched cool shed. After about one week, open the package and allow the fruits to ripen.
4. Processing Mango Fruits
Mangoes can be processed into fresh mango juice, jam, or marmalade. They can also be dried into mango chips, which can be eaten as-is or rehydrated and processed into juice, jam, or marmalade.
Mangoes may be canned as peeled fruits, slices, or in the form of extracted juice. Freezing mangoes immediately after harvesting can preserve them for 30 to 40 days, retaining their nutritional and taste qualities.
Mango Pests and Diseases Control
Mango trees are relatively free from pests. The mango hopper or jassid (Idiocerus spp.) is the most serious pest of mango flowers. Control can be achieved by spraying with DDT.
Fruit flies also attack mangoes by laying eggs in mature fruits, while mango weevils (Cryptorhynchus spp.) damage the seeds. Mangoes are also susceptible to thrips, scale insects, and mealy bugs, which can be controlled by spraying with recommended insecticides.
Anthracnose, caused by the fungus Colletotrichum gloeosporioides, is the most serious and widespread disease of mangoes. It affects mangoes at any stage of development, causing stunting and eventual fruit drop.
Fruit anthracnose can be controlled by spraying fungicides to the affected fruits and as a routine preventive measure. Powdery mildew (Oidium mangiferae) also causes damage to flowers and young fruits.
Mango scab, caused by the fungus Elsinoe mangiferae, may attack any part of the tree, including leaves, twigs, flowers, and fruits. Control can be achieved through proper farm hygiene and spraying with recommended fungicides.
This article has detailed production practices specific to mangoes, in contrast to general practices for fruit tree crops. Mangoes are produced in the tropics and consumed worldwide for their vitamin C content.
Mangoes are relatively free from pests, and the diseases affecting them are mostly fungal, easily controlled through routine farm hygiene and fungicide application.
Mangoes are delicate and perishable and require careful handling. Various preservation methods are available to extend their shelf life.available for use in ore form or the other throughout the year and every where in the world.
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Frequently Asked Questions
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