Quality of ‘Ubá’ mangos from harvest to receipt by the processing plant

Fruit quality is extremely important for the processing factory. This study aimed to evaluate the physical, chemical and microbiological characteristics of ‘Ubá' mangos at harvest, after ripening, upon receipt by the processing plant and during storage to identify points where physical damages and microbial contamination of fruits most likely occur after harvest. Microbiological analyses of aerobic mesophilic microorganisms and coliforms were performed at 35 oC and 45 oC. The physical and chemical characteristics evaluated included moisture (MOI), total titratable acidity (TTA), total soluble solids (TSS) content, pH, reducing sugars (RS), total sugars (TS), average weight, transversal (TD) and longitudinal diameters (LD), external peel coloration and the pulp colour. The results of the microbiological analyses of mango revealed that the ripening shed is a point of contamination of fruits. The microbial load increases considerably at this point and continues developing during transportation. The physical and chemical analyses conducted on the mangos showed that the fruits are within the standards established by law and are suitable for the production of pulp and derivatives such as juices and nectars.