The Importance of Mango Quality Control & Testing

The mango is a tropical delight with more than 500 varieties around the globe. Safeguarding the mango fruit’s distinctive freshness, taste, and overall quality requires careful quality control from cultivation to consumers’ tables.

Quality control for mangoes has gained paramount importance as stakeholders ranging from cultivators and harvesters to wholesalers, marketers, and retailers aim to minimize waste and maximize revenue in the fresh produce industry. Implementing systematic mango quality control measures and processes during the mango season ensures that buyers receive produce that meets their standards.

This is all the more necessary because fresh mangoes have a relatively short shelf life and tend to bruise easily if not handled properly. 

Common Mango Defects in Quality Management

The following mango defects are the ones that are most likely to affect mango quality across the supply chain:

Common Pests

Various pests affect mangoes. Fruit flies lay eggs in developing fruit, which feed on the mango pulp. Hoppers suck sap from young leaves and flowers, making them drop prematurely, while stem borers can undermine the stem, branches and twigs of the tree.

Mango Mealybugs

Mango mealybugs feed on plant sap and excrete a sticky substance called honeydew that leads to sooty mold growth on the fruit.

Mango Malformation Disease (MMD)

This is a disorder in mango trees leading to abnormal growth and decreased fruit yield. Often associated with the Fusarium fungus, MMD results in deformed, dwarfed structures, severely impacting the tree's productivity and health.

Powdery Mildew

This disease appears as a white powdery substance on the leaves and flowers, caused by the fungus Oidium mangiferae. It impedes the process of photosynthesis by covering leaf surfaces, thereby stunting growth and leading to premature leaf fall.

Bacterial Black Spot

Bacterial Black Spot affects mangoes by producing distinct dark spots on the surface. These spots, often raised and rough, not only mar the appearance but also compromise the quality and market value of the mango.

Mango Scab

Caused by Elsinoë mangiferae, this disorder impacts mango quality, creating rough brown spots on fresh fruit. Various mango varieties are susceptible to mango scab.

Mango Black & Brown Spots

Skin blemishes and discoloration can either be the result of a disease, or rough handling in harvesting, packaging and transit. In either case, the fruit may fall short of desired quality standards.

Internal Color and Firmness

The internal color and firmness of a mango are vital quality parameters. Variations in these attributes can affect the mango's ripeness and maturity, leading to a lack of consistency in taste and texture.

Spongy Tissue

This is a common defect in certain mango varieties, particularly in Alphonso mangoes. It can drastically reduce mango quality, resulting in internal, inedible sections within the fresh fruit. Spongy tissue often goes undetected during quality control inspections.

Internal Necrosis

Internal Necrosis manifests as discolored, inedible sections within the mango without altering its external appearance. This condition is subtle and might be unnoticed until the fruit is cut open, presenting challenges for quality assurance.

Interesting Facts About Mangoes

Quality Evaluation Attributes for Mangos

Quality control inspections for mangos include evaluating several internal and external attributes, such as:

Internal Color


Size and shape

Brix degree (sugar content)

Skin appearance (checking for defects like black spots or brown spots)

Clarifruit’s fresh produce software simplifies quality testing for a wide range of quality parameters relevant to mangoes, helping producers ensure their crop meets the desired standard.

Download our free app for the complete list.

Our quality control app also integrates with other technology for comprehensive quality management of mangoes and other fresh produce. Learn more here.

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