1. Standards for exporting mangoes to China
To conquer this market, Vietnamese mango exports need to meet the following standards for exporting mangoes to China:
- Mangoes need to be intact, not damaged or crushed. If the mango is no longer healthy, it will be difficult to use it in this market.
- When observing and inspecting with the naked eye, the product needs to be cleaned and foreign impurities removed.
- Not damaged by harmful organisms or abnormally damp in the shell. In case water condenses due to moving from the cold room area to the outside, it is acceptable.
- The flesh is firm, not mushy, has a fresh appearance and does not have any strange flavors.
- There are no dark spots, dark spots or suspicious black spots on the fruit surface.
- Mangoes need to maintain appropriate quality and ripeness and not be damaged by weather conditions.
- If the fruit still has its stem intact, the stem should not be longer than 1cm. This ensures the weight of the fruit as well as prevents harmful bacteria from entering through the stem.
2. Process of preserving mangoes exported to China
As the agricultural product export industry develops, the fruit preservation process also gradually becomes more perfect. To ensure that mangoes exported to China maintain their quality, preservation should be carried out according to the following steps:
- Step 1: Use ozone water to wash mangoes, remove impurities that do not meet standards.
- Step 2: Cover the newly cut mango stem with wax to limit the penetration of harmful bacteria.
- Step 3: Bring mangoes into the cold room and keep the storage temperature at the appropriate level throughout the entire export process.
- Step 4: Arrange mangoes in cartons or styrofoam boxes specifically used for export. This type of container needs to be designed with ventilation holes to avoid crushing and steaming.
- Step 5: Use an air extractor to limit the formation of ethylene gas, which causes the fruit to ripen and spoil too quickly. Businesses can also add ethylene absorbent bags to the bins to slow down the natural ripening process of mangoes.
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