Farmsoft quality control

Mango quality inspection app

Mango QC for packers, ripeners and importers: dry matter, flesh colour, firmness, Brix, skin defects, sapburn and disease scored per lot, with hot-water and export treatments recorded.

Watch the video & book a demo QC app overview (PDF)

AI assisted defect scoring from photos

Live results visible to office, sales and suppliers

PDF QC report e-mailed automatically

100% of inspections linked to lot traceability

Mango quality checks

Test	Measured as
Dry matter	% DM by oven or NIR (maturity)
Flesh colour	colour chart stage
Firmness	penetrometer N or hand score
Brix	°Bx at eating ripe
Size / count	g per fruit, count per tray
Treatment records	hot-water or vapour-heat time and °C

Mango defects to score

Anthracnose
Stem-end rot
Sapburn
Lenticel spotting
Chilling injury
Bruising

Standards: National Mango Board ripening and quality assessment; Australian mango quality assessment manual. Mangoes are on the FDA Food Traceability List.

Storage conditions

Temperature	10–13 °C
Relative humidity	85–90 %
Typical storage / shelf life	2–3 weeks; chilling injury below 10 °C

Typical commercial ranges; confirm against your variety and customer spec.

QC at every stage

Incoming / receivalCheck every supplier delivery before it is accepted; reject or downgrade with photos.
Pre-packConfirm the lot meets the pack spec before it goes on the line.
Post-packSample finished cartons for weight, grade, label and defects.
StorageRe-inspect lots held in cool or controlled-atmosphere storage.
Pre-shippingFinal check on the pallet; the report travels with the shipment.
Customer claimsLink a claim to the original inspection, photos and temperatures.

How Producepak runs mango QC

Inspection templates per crop, customer and stage – your own tests, limits and scoring
Photos on every sample, with AI-assisted defect detection
Pass, downgrade or reject with automatic e-mail to the supplier or customer
Results linked to the lot, pallet, PO and invoice for traceability
Supplier and grower quality scorecards over time
Works on phones and tablets in the packhouse, cool room and field

Watch the video & book a demo

Questions

What does a mango quality inspection check?

Dry matter, Flesh colour, Firmness, Brix, Size / count, Treatment records. Each test has its own limits and scoring, set per customer and pack.

What are the most common mango defects?

Anthracnose, Stem-end rot, Sapburn, Lenticel spotting, Chilling injury, Bruising.

What temperature should mango be stored at?

10–13 °C at 85–90 % relative humidity; 2–3 weeks; chilling injury below 10 °C.

Which standards apply?

National Mango Board ripening and quality assessment; Australian mango quality assessment manual. Mangoes are on the FDA Food Traceability List.

Can suppliers see the result?

Yes. The inspection report, with photos, can be e-mailed to the grower or supplier automatically when the inspection is completed.