MULTAN - Agriculture experts said on Tuesday that mangoes become ready for harvest when its sweetness reaches 10-12 degree Brix.

However, for the purpose of export, farmers should harvest the exotic fruit when the sweetness is 8-10 degree Brix as it increases post harvest life of mango, says a release issued by media liaison unit of Punjab agriculture department.

Experts have classified mango ripening into three stages on scientific grounds including the unripe stage, middle level ripening and full ripening.

Sometimes, mango is unripe with unwanted seed size and low sweetness but apparently looks ripe due to bigger size.

To avoid confusion, farmers should utilize Refrecto Meter to know sweetness level. Second phase i.e. middle level ripening is important for marketing as this stage suggests for how long the fruit can be stored. The mango plucked at this stage shows all the characteristics upon full ripening.

The fruit harvested at this stage can be stored at cool places for almost three to four weeks.

Mango exporters need to have full knowledge of fruit’s ripening stages particularly the middle stage because it helps them assess for how long the fruit can endure transportation duration.

At middle stage, the fruit’s outer surface becomes light green from dark green while its pulp tends to attain yellow colour.

The fruit is 100 per cent ripe at the third stage with its pulp attaining yellow colour and its shoulders become stronger.

The spokesman said that farmers should have direct access to mango to pluck it along with its stick and put into a cloth bag. Farmers must save it from injury.

The mango harvest season is usually hot that can affect the fruit. Farmers are, therefore, advised to harvest the fruit in the morning as the cool atmosphere of night greatly off set the heat impact by that time.