United States

Department of
Agriculture
Agricultural
Marketing
Service
Fruit and
Vegetable
Programs
Fresh Products
Branch
July 2006

Mangos
Shipping Point and Market
Inspection Instructions

Shipping Point and Market

Inspection Instructions for Mangos
These inspection instructions are specifically developed by the Fresh Products
Branch to assist officially licensed inspectors in the interpretation and application of the
U.S. Standards for Grades of Mangos, Section 51.1043.
These instructions do not establish any substantial rule not legally authorized by
the official grade standards.
Refer to the General Inspection Instructions for additional information pertaining
to date, inspection point, carrier, condition of carrier, lading, etc. that is not covered in
this handbook. Reference to General Inspection Instructions in all Fresh Products
Branch publications refers to any one or all of the following - General Shipping Point
Inspection Instructions, General Market Inspection Instructions, or Fresh Fruit and
Vegetable Certificate Writing Handbooks.
Any portion of these instructions beginning with the section number 51.--- and
followed by bold print are sections or portions of sections copied directly from U.S.
standards. The U.S. Standards for Grades of Mangos are printed in the appendix of
this handbook. All U.S. standards are available on the Internet under the USDA
homepage.

July 2006

This publication may be duplicated without authorization from USDA.

Factors noted with (Q) are considered quality only. Factors noted with (C) are
considered condition at market. Factors noted with (Q or C) may be quality or condition
depending on the circumstances. Factors not designated do not pertain to either
category.

Table Of Contents
GENERAL ............................................................................................................ 1
REPRESENTATIVE SAMPLING ......................................................................... 1
SIZE OF SAMPLE ................................................................................................. 1
SAMPLING FOR INTERNAL DEFECTS ...................................................................... 2
NUMBER OF SAMPLES ......................................................................................... 2
TOLERANCES AND APPLICATION OF TOLERANCES ................................... 2
APPLICATION OF TOLERANCES ............................................................................. 3
NOTESHEET AND CERTIFICATE ...................................................................... 4
PRODUCT ........................................................................................................... 4
NUMBER/TYPE OF CONTAINERS ........................................................................... 4
BRANDS/MARKINGS............................................................................................. 4
ORIGIN ............................................................................................................... 5
CONDITION OF PACK ........................................................................................ 5
TEMPERATURE OF PRODUCT ......................................................................... 5
SIZE ..................................................................................................................... 6
DIAMETER .......................................................................................................... 6
DEFECTS (QUALITY AND CONDITION) ............................................................ 6
BRUISING (C)...................................................................................................... 7
CLEANNESS (Q) .................................................................................................. 7
EXTERNAL (SURFACE) DISCOLORATION (Q OR C) .................................................. 8
ANTHRACNOSE (BLACK SPOTS) (C) .................................................................. 8
FIRMNESS/OVERRIPE (C)..................................................................................... 8
FREEZING AND FREEZING INJURY (C).................................................................... 9
GROUND COLOR/BLUSH .................................................................................... 10
GROUND COLOR ........................................................................................... 10
BLUSH .......................................................................................................... 10
INSECTS OR INSECT OR LARVA FEEDING INJURY (Q OR C) .................................... 10
INTERNAL BREAKDOWN (C) ................................................................................ 11
INTERNAL DISCOLORATION (C) ........................................................................... 11
LOW TEMPERATURE/CHILLING INJURIES (C) ........................................................ 12
MATURITY (Q)................................................................................................... 12
MECHANICAL DAMAGE (Q OR C) ........................................................................ 13
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SCAB (Q) ......................................................................................................... 13

SCARS AND RUSSETING (Q) ............................................................................... 13
SHAPE (Q) ....................................................................................................... 14
SHRIVELING (C) ................................................................................................ 15
SIMILAR VARIETAL CHARACTERISTICS (Q) ........................................................... 15
SKIN BREAKS (Q OR C) ..................................................................................... 15
SUNKEN AREAS WITH UNDERLYING FLESH DISCOLORED (C) ................................ 16
SUNKEN DISCOLORED AREAS (C)....................................................................... 16
TRIMMING (Q) ................................................................................................... 17
DECAY (C) ....................................................................................................... 17
APPENDIX I U.S. GRADE STANDARDS .......................................................... 18
UNITED STATES STANDARDS FOR GRADES OF MANGOS ....................................... 18

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GENERAL
Mangos are grown in tropical and subtropical lowlands throughout the world.
Mangos are one of the most consumed fruits worldwide and one of the most important
fruit crops in tropical and subtropical areas of the world. Major production areas include
India, Mexico, Brazil, and the Philippines. Other areas are Guatemala, Ecuador,
Nicaragua, Peru, Haiti, Australia, South Africa, Israel, and Egypt.
The United States (U.S.) receives the majority of mangos from Mexico. Mexico
produces many varieties but mainly exports five main varieties. The main varieties are
Tommy Atkins, Haden, Ataulfo, Kent and Keitt. Mexican mangos are available from
February through mid September.
Mangos cannot be shipped freely into the U.S. because of the possibility that
insects and diseases could be introduced into the U.S., which could devastate domestic
crops. Hot water treatment is one method used to treat mangos and safeguard against
fruit flies from entering the United States.
Major subtropical pests of mangos are several species of fruit flies that are not
native to the United States. Hot water treatment is a method used to treat mangos and
safeguard against the entrance of fruit flies on U.S. soil.

REPRESENTATIVE SAMPLING
The importance of obtaining representative samples cannot be over emphasized.
Accurate certification is possible only if the samples examined are truly representative
of the entire lot or accessible portion. All portions of a lot or load should receive the
same attention in sampling regardless of the difficulty involved in reaching all layers or
parts of a lot or load. Anytime the entire lot requested is not accessible for sampling,
the inspection and certificate must be restricted to the accessible portion.
Size of Sample
The tolerances in the U.S. Standards for Grades of Mangos are determined on
the basis of count.
For packages with less than 25 fruit, the entire contents of the package shall be
the sample. For packages with 25 or more fruit, the minimum sample size is 25 fruit.
Whenever defects exceed the package in one or more samples in package with 25 or
more fruit, the entire contents of at least one of those packages must be examined.

Sampling for Internal Defects

During examination for external defects it may be difficult for inspectors to detect
the presence of internal defects. Some fruit must be cut from every sample. The
number of specimens cut is discretionary and based on such factors as varietal
characteristics, growing conditions, time of year, the ripeness of fruit and any external
characteristics of possible internal defects.
When there are external indications of possible internal defects, then that fruit
should be cut and the percentage of internal defects is based on the entire sample
examined. It is not based upon the number of fruit cut. For example, if an inspector
examines a 25-count sample of mangos, and after cutting 10 suspicious specimens
finds 1 with an internal defect, the percentage of internal defects is 4% (1 defective fruit
out of the entire sample, 25 fruit in this case).
Number of Samples
As a general rule a minimum of 1-1/2 to 2% of the lot must be examined. It is the
inspectors responsibility to examine additional representative samples when the quality,
condition, or size in samples is decidedly different to ensure an accurate description of
the lot.

TOLERANCES AND APPLICATION OF TOLERANCES

The tolerances in the U.S. Standards for Grades of Mangos are based on count.
Therefore, the determination of percentages must be made on that basis.
51.1044 U.S. No. 1. (a) Tolerances. In order to allow for variations
incident to proper grading and handling, not more than 10 percent,
by count, of the mangos in any lot may fail to meet the requirements
of this grade, including in this amount not more than 5 percent shall
be allowed for defects causing serious damage, including in this
latter amount not more than 2 percent shall be allowed for decay.
51.1045 U.S. No. 2. (a) Tolerances. In order to allow for variations
incident to proper grading and handling, not more than 10 percent,
by count, of the mangos in any lot may fail to meet the requirements
of this grade, included in this amount not more than 2 percent shall
be allowed for decay.

Summary of Tolerances
U.S. Fancy and U.S. No. 1.
Total Defects

10%

Including serious damage

5%

Including decay

2%

U.S. No. 2
Total Defects

10%

Including decay

2%

Application of Tolerances
51.1046 Application of Tolerances. The contents of individual
packages in the lot, based on the sample inspection, are subject to
the following limitations: (a) For a tolerance of 10 percent or more,
individual packages shall have not more than 1-1/2 times the
tolerance specified, and for a tolerance of less than 10 percent,
individual packages shall have not more than double the tolerance
specified; Provided, That at least one defective specimen may be
allowed in any package: And provided further, that the averages for
the entire lot are within the tolerances specified for the grade.
U.S. Fancy and U.S. No. 1.
Total Defects

15%

Including serious damage

10%

Including decay

4%
U.S. No. 2

Total Defects

15%

Including decay

4%

Provided, That at least one defective specimen may be allowed in any package.
And provided further, that the averages for the entire lot are within the tolerances
specified by the grade.

NOTESHEET AND CERTIFICATE

Entries on the notesheet and certificate must be kept in a legible and accurate
manner. It is mandatory that all information that appears on the certificate be supported
by information on the notesheet. It is the responsibility of the inspector to ensure that all
information is properly recorded. Notations shall be recorded so that anyone familiar
with inspection procedures can interpret them and write a certificate. Also, remember
that notesheets and certificates are prima-facie evidence and must be able to withstand
legal scrutiny.
Detailed instructions pertaining to date, inspection point, place of inspection, type
of carrier, lading, etc., which are not covered by these instructions may be found in the
General Inspection Instructions. Your supervisor may give additional information and
instructions.
Product
The common name Mangos shall be used to describe this commodity in the
product heading. Variety may be reported in conjunction with Mangos or may be
reported in the Lot ID section on the notesheet and certificate when marked on the
containers or on the applicants authority. No variety shall be certified; however, if a
variety is marked, it shall be quoted on the certificate.
Number/Type of Containers
The number of containers shall always be reported. In the market and at
shipping point locations for stationary lot certification, the inspector shall always verify
the container count provided by the applicant for each lot and report it as inspectors
count. If the number of containers available for inspection does not match the
application it is the inspectors responsibility to confirm that the amount presented for
inspection constitutes the lot. If an accurate count cannot be determined (such as on a
days run certification), the inspector may report the count on someone elses authority.
However, the reason for doing so must be reported on the notesheet (e.g., numerous
pallets with mixed product).
At shipping point locations for days-run certification, the applicant generally
provides a manifest for count and it is acceptable to use this for the number of
containers.
Mangos are usually packed and shipped in single layered cartons or volumefilled fiberboard cartons.
Brands/Markings
The brand, variety, size, count, grade, weight, point of origin, and other important
information appearing on the container should be reported on the notesheet in the
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Brands/Markings section. Only the brand name and other key markings necessary to
properly identify the lot for certification should appear in this section on the certificate.
Origin
The inspectors should not make a positive statement on their own authority, but
when container markings list the state or country of origin, it should be quoted in the
appropriate space on the notesheet and the certificate. If origin is not marked, it is the
inspectors responsibility to make an effort to obtain this information from the applicant.
This policy is necessary because some firms may use one mark on the same product
packed in several states. The inspector can certify only to the marks and has no means
of verifying in what state or country the mangos were grown.

CONDITION OF PACK
The following terms should be used to describe pack:
Single layered cartons:
Very Tight - the pack is too tight and usually results in bruising in ripe fruit.
Tight - when packed in the containers in a manner that movement is not allowed.
Fairly Tight - there is only slight fruit movement in the container.
Slack - there is free movement of the fruit in the container. When this term is
used, the amount of slackness must be reported in inches and fractions thereof.
Volume Filled Cartons:
Well filled - the contents have little or no movement and are packed within 1 inch
of the top of the container.
Fairly Well Filled - the contents have some movement and may be below the
top edge of the container, but not more than 2 inches below the top edge.
Slack - the contents are loose and the fruit is more than 3 inches below the top
edge of the container. This term must always be qualified by showing how much the
fruit is below the top edge in fractions of an inch or inches.

TEMPERATURE OF PRODUCT
Inspectors would not normally determine or report temperatures at shipping
point. However, due to the importance of the pulp temperature of fresh fruits and
vegetables when in transit or at destination, it is essential that the inspector accurately
determine and report the temperature or range in temperatures on each lot. Pulp

temperature should be reported regardless of the location of the product, whether in the
carrier, warehouse, or stacked on the platform. Remember to pre-cool the thermometer
in order to obtain true readings. Report all temperatures to the nearest whole degree.
A minimum of three temperatures for each lot must be taken and recorded on the
notesheet. More temperatures must be taken if the lot is abnormally warm or cold, or
there is a specific request for temperature, and these must be reported in greater detail
specifying location in the lot and/or load.

SIZE
The U.S. Standards for Grades of Mangos have no size requirements. However,
size is usually shown by marking a count per carton designation or may be shown in
inches and fractions thereof.
Count/Size Designations
Size packs are generally marked with a count/size designation, such as 6, 9, and
12 count/size, etc.
Diameter
51.1049 Diameter. Diameter means the greatest dimension of the
mango measured at right angles to a line from stem to blossom end.
This is best measured with a sizing ring. A caliper may also be used to measure
diameter.

DEFECTS (QUALITY AND CONDITION)

Statements pertaining to freshness, maturity, shape, color, the amount and type
of defects, and the amount of decay are shown under the appropriate headings.
Factors noted with (Q) are considered as QUALITY only (Quality is sometimes
referred to as permanent defects), means defects which do not change during
storage or shipment (shape, scars, etc.).
Factors noted with (C) shall be reported as CONDITION on market certificates.
(Condition defects are factors which are subject to change during shipment or storage,
including but not limited to bruising, discoloration, shriveling and decay.)
Those factors noted with (Q or C) may be considered as QUALITY or
CONDITION, depending on the circumstances.

Revised, February 2007, HU-152-7(a),

Page 7, Mangos, Shipping Point and Market
Inspection Instructions, July 2006

NOTE: References to area, aggregate areas, or length are based

on fruit 3 in diameter; corresponding measures would be allowed on
smaller or larger fruit.
Bruising (C)
Bruising may occur due to careless or rough handling, excessively tight pack, or
movement of the fruit in a slack pack. Severe bruises are a serious defect and seriously
affect the commercial value of the fruit. Mangos that are only slightly flattened on one
side by pressure of the pack and show no discoloration shall not be scored.
Bruises are sometimes mistaken for decay. To distinguish the two, it is only
necessary to remember that with bruising the flesh has a mottled brown and white
appearance and the skin is usually not discolored; whereas with decay, usually both the
skin and flesh may be discolored and is typically disintegrating.
Scoring Guide
Bruises are scored on the basis of depth, area, and discoloration.
Score as injury: When any slight surface indentation and discoloration of the
flesh extending more than 1/8 inch in depth and 1/2 inch in diameter.

****

Score as damage: When the surface indentation and discoloration of the flesh
extends deeper than 1/4 inch and causing discoloration exceeding the area of a circle ****
3/4 inch in diameter.
Score as serious damage: When surface indentation and discoloration of the
flesh extends deeper than 1/2 inch and causing discoloration exceeding the area of a
circle 1 inch in diameter.
Cleanness (Q)
All grades in the U.S. Standards for Grades of Mangos require clean mangos.
51.1047 Clean. Clean means that the fruit is practically free from
dirt, dust or other foreign material.
Scoring Guide
Score dirt, dust and other foreign material that affects the appearance of the
individual mango against the total tolerance of the grade.

External (Surface) Discoloration (Q or C)

Discoloration on the surface of the mango occurs as many colors and resulting
from varying causes, for example: leaking of sap from freshly cut stems, diseases, or
abrasions. Inspectors should describe the color and/or type of discoloration. If the
discoloration occurred prior to packing, then it shall be scored as a quality factor.
However, if the discoloration progressed during shipment or storage, then it shall be
scored as a condition factor.
Freshly cut stems leaking sap will sometimes cause a sap burn that could turn a
dark brown to black color on mango skins due to chemical and physiological injury from
the exudate (sap). However, if sap is present and is clear or not dark enough to detract
or does not affect the appearance of the fruit, do not score it as a defect. It is
permissible to describe discoloration which is not present in sufficient amounts (to be
scored) in the Other or Remarks sections of the certificate.
Note: Some varieties (Haden and similar varieties) have pinhead size black
spotting that is characteristic of the variety and shall not be scored as a defect.
Anthracnose (Black Spots) (C)
Anthracnose is a fungal disease. It first appears as fruit ripens appearing as
black spots and streaks which become sunken. If black spots are present, inspectors
should cut the spots to check for decay. Anthracnose shall be reported as decay only
when advanced sufficiently to penetrate the skin and affect the flesh or when the spots
are large and soft enough to be easily penetrated with slight pressure. Otherwise, if
only discolored, use the scoring guide for discoloration and describe the appearance.
See visual aid labeled MAN-IDENT-2 dated, May 2006, for an example of
Anthracnose on fruit.
Scoring Guide
Score as injury: When the discoloration is affecting an aggregate area more
than 5% of the fruit surface.
Score as damage: When the discoloration is affecting an aggregate area more
than 15% of the fruit surface.
Score as serious damage: When the discoloration is affecting an aggregate
area more than 25% of the fruit surface.
Firmness/Overripe (C)
Hard - means that the mango does not yield to moderate pressure. This is the
stage at which mangos are usually picked for shipping. Such fruit will ripen but are not
sweet or well flavored at this stage.

Firm - means that the mango yields very slightly to moderate pressure. Fruit at
this stage of maturity is not yet palatable.
Firm Ripe - means that the mango yields slightly to moderate pressure. The
flesh is fairly palatable but has not reached the prime eating stage.
Ripe - Fruit in this condition yield readily to slight pressure, and are ready for
immediate consumption. Ripe fruit are in prime condition for consumption. Such fruit
are not to be scored as defects.
Overripe (C) - The flesh of the fruit is mushy. This is the final stage before
complete deterioration.
Scoring Guide
Overripe fruit is scored as serious damage against all grades.
Note: Ripe fruit showing injury, damage, or serious damage by soft bruises are
scored as bruising and not as overripe.
Freezing and Freezing Injury (C)
Mangos will typically freeze below temperatures of 30 F. The term frozen
should only be used when ice crystals are present.
Freezing injury is the term that should be used when it is evident that the
mangos have been frozen, but are not in a frozen condition at the time of inspection.
The affected fruit may be soft, glassy, and/or translucent.
When reporting freezing or freezing injury, it is important to give the following
information:

Determine and record extent of the injury in the load.

Determine and record extent of the injury in the containers.
Determine and record the degree to which individual specimens are affected.
Describe the pattern of freezing or freezing injury in clear, concise terms.
Record pulp temperatures taken at various locations.

When the location of injury indicates where or when the freezing occurred, this is
to be stated. For example: Freezing injury so located as to indicate freezing occurred
after packing but not in present location. Another example is: Freezing injury so
located as to indicate freezing occurred in trailer.
Note: For information relating to low temperature or chilling injuries, please see
that section.

Ground Color/Blush
The U.S. Standards for Grades of Mangos have no blush or color requirements.
The fruit colors have wide variations in both blush and ground color depending on the
variety.
Ground Color
Ground color of mangos may be described as green, medium green, light green,
turning yellow, yellow, or orange. In describing ground color, consider the
predominating color of the fruit even though varying degrees of color are present.
Some of the more common varieties and usual ground colors are described here:
(However, keep in mind that this is not an all inclusive list and that varying colors may
be present.)

Haden varieties usually exhibit red and yellow color.

Tommy Atkins varieties are usually red and yellow color.

Kent varieties are usually green, red, and yellow color.

Keitt varieties are usually green, pink, and yellow color.

Ataulfo varieties are usually yellow color.

Ground color(s) should be reported on the notesheet and certificate.

Blush
Some mango varieties show little to no blush. The applicant may request
reporting of blush color. In that case, the approximate percentage of the lot showing
blush as well as the approximate percentage of the surface affected in general terms
(for quantity of fruit) may be reported.
Example: Most mangos show 1/8 to 1/2 of the surface with blush color.
Insects or Insect or Larva Feeding Injury (Q or C)
Common pests that may affect mangos are: mites, thrips, fruit flies, mango
weevils, tip wilters, and scale insects. Some of these insects may feed on the surface
of the mango and cause scars or discoloration. They may also leave a sticky residue or
deposit their eggs into the mangos as a part of their life cycle.
A part of the fruit fly life cycle is to deposit eggs just below the skin. After
hatching, the larva feeds on the flesh of the fruit. Specific species of these flies are not
naturally present in the United States. Imported mangos are required to undergo some
type of treatment to prevent the importation of fruit flies (such as hot water baths or
10

irradiation) to prevent the importation of fruit flies. These processes upset life cycles
and normally reduce the likelihood of pests entering the United States.
Scoring Guide
Score as injury: When any insects are present or when any feeding injury is
evident on the fruit.
Score as damage: When any insects are present or when feeding injury
aggregates an area that exceeds that of a circle 1/2 inch in diameter.
Score as serious damage: When any insects are present or when feeding
injury aggregates an area that exceeds that of a circle 1 inch in diameter.
Note: Live insects shall be reported as condition; however, if the insects are
dead, then report as quality. If both live and dead insects are present, then report as
condition.
Internal Breakdown (C)
There are numerous types of physiological breakdown of the flesh. Jelly-Seed is
a disintegration of the flesh around the seed into a jelly-like mass which is thought to be
caused by premature ripening. Soft-Nose is a softening of the tissue at the blossom
end. The flesh appears overripe and may discolor and become spongy. This disorder
is thought to be related to a calcium deficiency. These along with other types of internal
breakdown shall be scored as serious damage.
Internal Discoloration (C)
Internal discoloration shall be used to describe defects that affect the flesh of the
fruit; as opposed to bruising, sunken discolored areas, or pitting. Those defects are
scored according to the established scoring guides.
Scoring Guide
Score as injury: When present in any amount.
Score as damage: When affecting an aggregate area more than 3/4 inch in
diameter.
Score as serious damage: When affecting an aggregate area more than 1-1/2
inch in diameter.
Do not confuse a gradation of color extending from the seed to skin caused by
the ripening process with internal discoloration.

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Low Temperature/Chilling Injuries (C)

Mangos (especially Haden and Keitt varieties) can be susceptible to chilling
injury when stored at moderately low temperatures, usually below 50 F. Other varieties
such as the Tommy Atkins and Irwin can usually be stored at 50 F for as long as three
weeks.
The usual signs of chilling injury are grey scald-like discoloration of the skin.
Often it is accompanied by pitting, uneven ripening, poor flavor development and
ground color development. However, if chilling injury is found, do not use the terms
chilling injury, simply describe the defect and use the general definitions of injury,
damage, and serious damage as scoring guides.
Maturity (Q)
Mangos must be physiologically mature in order to ripen properly. Maturity is
one of the most important factors in determining the quality of the fruit, as it has a direct
bearing on the flavor and palatability of the fruit. Mature mangos usually have a glossy
skin color with lenticels of a light brown color for the Haden, Keitt, Tommy Atkins, and
Kent varieties. For these and similar varieties, cutting may be made to help determine
maturity by cutting along the flat side (parallel to the seed) of the mango as close to the
seed as possible (the seed should be visible).
As a guide: Haden and Keitt varieties should have a minimum of 50% of the
volume of the pulp (on each half) with at least a pale yellow color. The remaining flesh
must have a light yellow color (not white). For varieties such as Tommy Atkins and
Kent, the flesh usually does not show a gradation of color from seed to skin. All of the
pulp must have a minimum of a light cream color (not white) to be considered mature.
Other indicators of immaturity that can be used for the majority of fruit are:

Lack of sufficient color of the flesh;

Shriveling (when held a sufficient length of time to show shriveling without normal
ripening);

poor flavor; and,

uneven ripening.
51.1052 Mature. Mature means that the mango has reached the
stage of development that will ensure the proper completion of the
ripening process.

12

Scoring Guide
If the mangos show signs of immaturity, then score as serious damage and
reported as Immature.
Mechanical Damage (Q or C)
Mechanical damage may be caused by any number of physical injuries to the
fruit. Normally, healed mechanical damage is scored against quality. However, if the
mechanical damage is fresh (due to packing or damaged containers, etc.), then score it
against condition.
Scoring Guide
Score as injury: When unhealed or when the aggregate area of healed breaks
exceeds that of a circle 1/4 inch in diameter or 1/4 inch in length.
Score as damage: When any break is into the flesh or when the aggregate area
of healed breaks exceeds that of a circle 1/2 inch in diameter or 1/2 inch in length.
Score as serious damage: When any break is into the flesh or when the
aggregate area of healed breaks exceeds that of a circle 1 inch in diameter or 1 inch in
length.
Scab (Q)
Scab is caused by a fungus that attacks leaves, flowers, twigs of the tree, as well
as the fruit. In early stages, mango scab infection resembles Anthracnose. Lesions on
fruit usually become covered with corky brown tissue (crustaceous spots) with irregular
margins. See visual aid labeled MAN-IDENT-3 dated, May 2006, for an example of
scab on fruit.
Scoring Guide
Score as injury: When cracked, or when the aggregate area exceeds that of a
circle 1/4 inch in diameter.
Score as damage: When cracked, or when the aggregate area exceeds that of
a circle 1/2 inch in diameter.
Score as serious damage: When the aggregate area exceeds that of a circle
3/4 inch in diameter.
Scars and Russeting (Q)
Scars and russeting are scored on the basis of color, degree of roughness,
depth, and area. Since more than one type of scar is often found on a single mango, it

13

must be remembered that a combination of two or more types must be scored

whenever it affects the appearance to a greater extent than the maximum allowed for
any one type.
Scoring Guide
Score as injury: When light colored, smooth and affecting an aggregate area
more than 5% of the surface, or when dark, rough, or scaly and affecting an aggregate
area more than 2-1/2% of the surface.
Score as damage: When light colored, smooth and affecting an aggregate area
more than 10% of the surface, or when dark, rough, or scaly and affecting an aggregate
area more than 5% of the surface.
Score serious damage: When light colored, smooth and affecting an aggregate
area more than 15% of the surface, or when dark, rough, or scaly and affecting an
aggregate area more than 10% of the surface.
Shape (Q)
The U.S. Standards for Grades of Mangos have the following requirements for
shape: U.S. Fancy is required to be Well formed. U.S. No. 1 and U.S. No. 2 grades
are required to be Fairly well formed. Shape is scored against the total tolerance for
the grade.
51.1057 Well formed. Well formed means that the shape of the
mango is typical of the variety and is symmetrical without
irregularities in shape.
51.1050 Fairly well formed. Fairly well formed means that the
shape of the mango is typical of the variety and is symmetrical with
slight irregularities in shape allowed; but, not to an extent where its
appearance is materially affected.
Scoring Guide
In the U.S. Fancy grade, if the shape does not meet the requirements of well
formed, then the shape shall be described as Not well formed.
In the U.S. No. 1 and U.S. No. 2 grades, if the shape does not meet the
requirements of fairly well formed, then the shape shall be described as:
51.1053 Misshapen. Misshapen means that the shape of the
mango is abnormal to an extent that its appearance is materially
affected.

14

Shriveling (C)
Shriveling may be caused by various storage conditions and length of time
stored. Ataulfo varieties are more likely to shrivel than other varieties.
Scoring Guide
Score as injury: When affecting an aggregate area more than 5% of the
surface.
Score as damage: When affecting an aggregate area more than 15% of the
surface.
Score as serious damage: When affecting an aggregate area more than 25%
of the surface.
Similar Varietal Characteristics (Q)
All grades in the U.S. Standards for Grades of Mangos require similar varietal
characteristics.
51.1056 Similar varietal characteristics. Similar varietal
characteristics means the fruit in any package is of similar shape
and of similar skin and flesh color.
Scoring Guide
Any mangos that are found in containers, which are obviously not the same
variety as the majority of the fruit, shall be scored against the total tolerance for the
grade and reported as dissimilar varietal characteristics.
Skin Breaks (Q or C)
Skin breaks are ruptures of the external epidermal tissue. Healed skin breaks
are scored against quality. If the skin breaks are fresh, then score as condition.
Scoring Guide
Score as injury: When unhealed or when the aggregate area of healed breaks
exceeds that of a circle 1/4 inch in diameter or 1/4 inch in length.
Score as damage: When any break is into the flesh or when the aggregate area
of healed breaks exceeds that of a circle 1/2 inch in diameter or 1/2 inch in length.

15

Score as serious damage: When any break is into the flesh or when the
aggregate area of healed breaks exceeds that of a circle 1 inch in diameter or 1 inch in
length.
Sunken Areas with Underlying Flesh Discolored (C)
A common defect seen on mangos is sunken areas (generally affecting the stem
end/shoulders) with the underlying flesh slightly discolored. These affected areas are
generally starchy with open areas and pithy. The flesh in these areas remains firm. It
has been attributed to immature mangos and specific varieties that cannot withstand the
hot water treatment. Use the scoring guide that is applicable, i.e. if immature - use that
scoring guide or if sunken areas with underlying flesh discolored use the scoring guide
below.
Scoring Guide
Score as injury: When more than 5% of the fruit has a distinct sunken area with
underlying flesh discolored.
Score as damage: When more than 10% of the fruit has a distinct sunken area
with underlying flesh discolored.
Score as serious damage: When more than 15% of the fruit has a distinct
sunken area with underlying flesh discolored.
Sunken Discolored Areas (C)
Sunken discolored areas can develop due to numerous causes such as disease
or improper temperature handling. Another common defect seen on mangos is sunken
areas (generally affecting the stem end/shoulders) with the underlying flesh sometimes
slightly discolored. These areas generally exhibit a pithy, starchy or open area. The
flesh in these areas remains firm. It has been attributed to immature mangos and
specific varieties that cannot withstand the hot water treatment. Use the scoring guide
which applies, i.e. if immature - use that scoring guide or if sunken area and not
immature - use the scoring guide for sunken discolored areas below.
Scoring Guide
Score as injury: When more than 5% of the surface has a distinct sunken area
with discoloration.
Score as damage: When more than 10% of the surface has a distinct sunken
area with discoloration.
Score as serious damage: When more than 15% of the surface has a distinct
sunken area with discoloration.

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Revised, April 2008, HU-153-5(a),

Page 17, Mangos, Shipping Point and Market
Inspection Instructions, July 2006

Trimming (Q)
All grades in the U.S. Standards for Grades of Mangos are required to be
well trimmed. Mangos are usually harvested from the ground or from within the
tree through the use of picking poles with a bag attached at the end of it. In
some cases, mangos are harvested by hand. In addition, stems are usually then
broken off by hand.
The stem should be measured from the point of attachment beginning at
the woody portion of the stem.

****

51.1058 Well trimmed. Well trimmed means the stem is

neatly clipped or broken off at a point not more than 1 inch
beyond the point of attachment.
Scoring Guide
Mangos which do not meet this requirement shall be scored against the
total tolerance for the grade and reported as Not Well Trimmed.
Decay (C)
All grades require that mangos are free from decay. Therefore, any
amount of decay is scored against the 2% decay tolerance. The most common
decays that affect mangos are: Alternaria Rot, Black Mold Rot, and Diplodia
Stem-End Rot. The type of decay is not to be reported on the certificate.
When decay exceeds the tolerance, report the range as well as the
average and report the degree of advancement in general terms as: early,
moderate, or advanced stages (Early up to 10% of the individual fruit affected,
moderate over 10% to 25% of fruit affected, or advanced more than 25% of
fruit affected).

17

****

Revised, April 2008, HU-153-5(b),

Page 18, Mangos, Shipping Point and Market
Inspection Instructions, July 2006

APPENDIX I U.S. GRADE STANDARDS

United States Standards for Grades of Mangos
Effective August 24, 2007
Grades
51.1043 U.S. Fancy.
51.1044 U.S. No. 1.
51.1045 U.S. No. 2.
Application of Tolerances
51.1046 Application of tolerances.
Definitions
51.1047 Clean.
51.1048 Damage.
51.1049 Diameter.
51.1050 Fairly well formed.
51.1051 Injury.
51.1052 Mature.
51.1053 Misshapen.
51.1054 Overripe.
51.1055 Serious damage.
51.1056 Similar varietal characteristics.
51.1057 Well formed.
51.1058 Well trimmed.
Classification of Defects
51.1059 Classification of defects.
Grades
51.1043 U.S. Fancy.
U.S. Fancy consists of mangos of similar varietal characteristics which are mature, clean, well formed,
well trimmed, and which are free from decay, overripe, freezing, internal discoloration, insects, larva,
insect or larva feeding, skin breaks which are not healed, and free from injury by healed skin breaks,
bruising, scab, shriveling, external (surface) discoloration, sunken discolored areas, scars, russeting,
other diseases, mechanical or other means.
(a) Tolerances. In order to allow for variations incident to proper grading and handling, not more than 10
percent, by count, of the mangos in any lot may fail to meet the requirements of this grade, including in
this amount not more than 5 percent shall be allowed for defects causing damage, including in this latter
amount not more than 2 percent shall be allowed for decay.
51.1044 U.S. No. 1.
U.S. No. 1 consists of mangos of similar varietal characteristics which are mature, clean, fairly well
formed, well trimmed, and which are free from decay, overripe, freezing, skin breaks which are not healed
and extend into the flesh, insects or larva, and free from damage caused by insect or larva feeding,
bruising, shriveling, scab, external (surface) discoloration, internal discoloration, sunken discolored areas,
scars, russeting, other diseases, mechanical or other means.
(a) Tolerances. In order to allow for variations incident to proper grading and handling, not more than 10
percent, by count, of the mangos in any lot may fail to meet the requirements of this grade, including in
this amount not more than 5 percent shall be allowed for defects causing serious damage, including in
this latter amount not more than 2 percent shall be allowed for decay.
51.1045 U.S. No. 2.
U.S. No. 2 consists of mangos of similar varietal characteristics which are mature, clean, fairly well
formed, well trimmed, and which are free from decay, overripe, freezing, skin breaks which are not healed
and extend into the flesh, insects or larva, and free from serious damage caused by insect or larva
feeding, bruising, shriveling, scab, external (surface) discoloration, internal discoloration, sunken
discolored areas, scars, russeting, other diseases, mechanical or other means.

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(a) Tolerances. In order to allow for variations incident to proper grading and handling, not more than 10
percent, by count, of the mangos in any lot may fail to meet the requirements of this grade, included in
this amount not more than 2 percent shall be allowed for decay.
Application of Tolerances
51.1046 Application of tolerances.
The contents of individual packages in the lot, based on the sample inspection, are subject to the
following limitations:
(a) For a tolerance of 10 percent or more, individual packages shall have not more than 1-1/2 times the
tolerance specified, and for a tolerance of less than 10 percent, individual packages shall have not more
than double the tolerance specified; Provided, That at least one defective specimen may be allowed in
any package: And provided further, that the averages for the entire lot are within the tolerances
specified for the grade.
Definitions
51.1047 Clean.
Clean means that the fruit is practically free from dirt, dust or other foreign material.
51.1048 Damage.
Damage means any defect that materially affects the appearance, or the edible or shipping quality of the
mango. Any one of the following defects listed in the Classification of Defects table (See 51.1059.), or
any combination thereof, the seriousness of which exceeds the maximum allowed for any one defect,
shall be considered as damage.
51.1049 Diameter.
Diameter means the greatest dimension of the mango measured at right angles to a line from stem to
blossom end.
51.1050 Fairly well formed.
Fairly well formed means that the shape of the mango is typical of the variety and is symmetrical with
slight irregularities in shape allowed; but, not to an extent where its appearance is materially affected.
51.1051 Injury.
Injury means any injury or defect that slightly affects the appearance, or the edible or shipping quality of
the mango. Any one of the following defects listed in the Classification of Defects table (See
51.1059.), or any combination thereof, the seriousness of which exceeds the maximum allowed for any
one defect, shall be considered as injury.
51.1052 Mature.
Mature means that the mango has reached the stage of development that will ensure the proper
completion of the ripening process.
51.1053 Misshapen.
Misshapen means that the shape of the mango is abnormal to an extent that its appearance is
materially affected.
51.1054 Overripe.
Overripe means that the flesh of the mango yields to slight pressure and is beginning to disintegrate and
is past commercial utility.
51.1055 Serious damage.
Serious damage means any defect which seriously affects the appearance, or the edible or shipping
quality of the mango. Any one of the following defects listed in the Classification of Defects table (See
51.1059.), or any combination thereof, the seriousness of which exceeds the maximum allowed for any
one defect, shall be considered as serious damage.
51.1056 Similar varietal characteristics.
Similar varietal characteristics means the fruit in any package is of similar shape and of similar skin and
flesh color.
51.1057 Well formed.
Well formed means that the shape of the mango is typical of the variety and is symmetrical without
irregularities in shape.
51.1058 Well trimmed.
Well trimmed means the stem is neatly clipped or broken off at a point not more than 1 inch beyond the
point of attachment.

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Revised, May 2011, HU-155-13(a)

Page 20, Mangos, Shipping Point and Market
Inspection Instructions, July 2006

51.1059 Classification of Defects. 1

Defects

Injury

Damage

Serious Damage

Bruising

Any slight surface

indentation and
discoloration of the flesh
extending more than 1/8
inch in depth and 1/2
inch in diameter.

Surface indentation and

discoloration of the flesh
extends deeper than 1/4
inch and causing
discoloration exceeding
the area of a circle 3/4
inch in diameter.

Surface indentation and

discoloration of the flesh
extends deeper than 1/2
inch and causing
discoloration exceeding
the area of a circle 1
inch in diameter.

External (Surface)
Discoloration

Discoloration affecting
an aggregate area more
than 5% of the fruit
surface.

Discoloration affecting
an aggregate area more
than 15% of the fruit
surface.

Discoloration affecting
an aggregate area more
than 25% of the fruit
surface.

Insects or Insect or
Larva Feeding Injury

When any is present or

when any feeding injury
is evident on the fruit.

When any is present or

when feeding injury
aggregates an area that
exceeds that of a circle
1/2 inch in diameter.

When any is present or

when feeding injury
aggregates an area that
exceeds that of a circle
1 inch in diameter.

Internal Discoloration

When present in any

amount.

When affecting an
aggregate area more
than 3/4 inch in
diameter.

When affecting an
aggregate area more
than 1 1/2 inch in
diameter.

Scab

When cracked, or when

the aggregate area
exceeds that of a circle
1/4 inch in diameter.

When cracked, or when

the aggregate area
exceeds that of a circle
1/2 inch in diameter.

When the aggregate

area exceeds that of a
circle 3/4 inch in
diameter.

****

References to area, aggregate areas, or length are based on fruit 3 inches in diameter.
Corresponding smaller or larger areas would be allowed on smaller or larger fruit.

20

****

51.1059 Classification of Defects (continued). 1

Scars or Russeting

When light colored,

smooth and affecting an
aggregate area more
than 5% of the surface,
or when dark or rough
or scaly and affecting an
aggregate area more
than 2 1/2% of the
surface.

When light colored,

smooth and affecting an
aggregate area more
than 10% of the surface,
or when dark or rough
or scaly and affecting an
aggregate area more
than 5% of the surface.

When light colored,

smooth and affecting an
aggregate area more
than 15% of the surface,
or when dark or rough or
scaly and affecting an
aggregate area more
than 10% of the surface.

Skin Breaks

When unhealed or when

the aggregate area of
healed breaks exceeds
that of a circle 1/4 inch
in diameter or 1/4 inch
in length.

When any break is into

the flesh or when the
aggregate area of
healed breaks exceeds
that of a circle 1/2 inch
in diameter or 1/2 inch
in length.

When any break is into

the flesh or when the
aggregate area of healed
breaks exceeds that of a
circle 1 inch in diameter
or 1 inch in length.

Shriveling

When affecting an
aggregate area more
than 5% of the surface.

When affecting an
aggregate area more
than 15% of the surface.

When affecting an
aggregate area more
than 25% of the surface.

Sunken Discolored
Areas

When more than 5% of

the surface has a
distinct sunken area
with discoloration.

When more than 10% of

the surface has a
distinct sunken area
with discoloration.

When more than 15% of

the surface has a distinct
sunken area with
discoloration.

References to area, aggregate areas, or length are based on fruit 3 inches in diameter.
Corresponding smaller or larger areas would be allowed on smaller or larger fruit.

21